1/2 Photos of Cuban Roast Pork
5 hrs 10 mins
This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly that I combined with a recipe posted by Closetcooking,com. Posting for ZWT event so untried by me, but sounds like something we would enjoy. Depending on the type of roast you use, servings will vary, but I put 6-8 based on a small roast. Times don't include overnight marinating time.
My Private Note
Units: US | Metric
- 1814.36-2267.96 g pork shoulder (or large Boston Butt Roast with bone in, skin on)
- 29.58 ml garlic cloves, minced
- 1 large onion, sliced
- 59.14 ml dark rum
- 44.37 ml olive oil
- 177.44 ml fresh orange juice
- 59.14 ml fresh lime juice
- 4.92 ml oregano, dried (or 1 tbl fresh)
- 4.92 ml cumin, ground
- 9.85 ml salt
- 4.92 ml black pepper, freshly ground
- 1 large onion, sliced
- 236.59 ml chicken stock (or water)
- 1Directions (Oven Version with Crackling):.
- 2Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
- 3Pull the pork out of the fridge 1 hour before roasting, take it out of the bag, set it with its skin side up, wipe the skin dry and let sit for 1 hour.
- 4Score the skin in 1/2 inch intervals and rub salt generously into the skin.
- 5Place the pork in a roasting pan, skin side up, roast in a preheated 450F oven for 20 minutes or until the skin has become crackling, ie it has become golden, hardened and crispy.
- 6Reduce the heat to 325F and roast until the pork reaches 170F for slicing or 195F for shredding, about 2-3 hours or 4-6 hours respectively. If the skin starts to get too dark tent it loosely with foil without folding the edges over to prevent steaming.
- 7Let the pork rest for 15 minutes, remove crackling and cut into small pieces, discard any extra fat and then slice or shred the pork. Remove the fat from the juices and serve with sliced pork or mix into shredded pork.
- 8Meanwhile heat 2 tablespoons of the juices from the roasting pan in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
- 9Serve the pork with the caramelized onions and remaining mojo.
- 10Directions (Slow Cooker Version):.
- 11Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
- 12Place the pork in a slow cooker/crock-pot with the skin side up along with the marinade and cook on low for 8-10 hours.
- 13Let the pork rest for 15 minutes, discard the fat layer and then shred the pork.
- 14Meanwhile heat 2 tablespoons of the juices from the slow cooker/crock-pot in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
- 15Serve the pork with the caramelized onions and remaining mojo.
- 16Tip: Mix some mojo into the pork after pulling it; man is that mojo ever good! Make sure to make enough pork to make Cuban Sandwiches with leftovers!
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Nutritional Facts for Cuban Roast Pork
Serving Size: 1 (341 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 852.1
- Calories from Fat 556
- Total Fat 61.8 g
- Saturated Fat 19.9 g
- Cholesterol 215.9 mg
- Sodium 1032.8 mg
- Total Carbohydrate 11.5 g
- Dietary Fiber 1.1 g
- Sugars 5.5 g
- Protein 54.0 g