I'm looking for:

Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cuban-Style Oven-Roasted Pork Recipe
    Lost? Site Map

    Cuban-Style Oven-Roasted Pork
    Cuban-Style Oven-Roasted Pork. Photo by gailanng

    Photo by gailanng

    1/3 Photos of Cuban-Style Oven-Roasted Pork

    more photos
    Add Your Photo
    5.0 4

    Rate it! | Read 4 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    31 hrs

    25 hrs

    6 hrs

    nsomniak6's Note:

    Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains. Cook's Illustrated Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way!

    SAVE THIS RECIPE TO:

    • Save this recipe in your online cookbook to access when you need it.

    • Menu

      Create a new menu and save this recipe for easy meal planning.

    • Meal Planner

      Add this recipe to a weekly meal plan.

    • Shopping List

      Add this recipe's ingredients to your weekly shopping list.

    Manage this recipe:
    Share This Recipe:

    Ingredients:

    Serves: 6

    Yield:

    roast

    Units: US | Metric

    Pork and Brine

    • 1 (7 -8 lb) pork shoulder, bone-in skin-on
    • 3 cups sugar
    • 2 cups table salt
    • 2 medium head garlic, unpeeled cloves separated and crushed
    • 4 cups orange juice

    Garlic-Citrus Paste

    Directions:

    1. 1
      TO BRINE THE PORK: With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours.
    2. 2
      TO APPLY THE GARLIC-CITRUS PASTE: Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1-second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork while oven is preheating to 325 degrees with rack in lower-middle position.
    3. 3
      TO ROAST THE PORK: Place pork with skin side down on wire rack set over rimmed baking sheet or in roasting pan with rack. Cook, uncovered, 3 hours. Flip roast skin side up and continue to cook until instant-read thermometer inserted into thickest part of meat registers 190 degrees, about 3 hours more, lightly tenting roast with foil if skin begins to get too dark.
    4. 4
      Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. To serve skin, scrape excess fat from underside and cut into strips. Drizzle Mojo Sauce (see related recipe) over pork just before serving.

    Browse Our Top Main Dish Recipes

    Ratings & Reviews:

    • on December 17, 2011

      I made this last year on my BBQ and smelled the entire neighborhood up! I KNOW they were jealous! I am doing it in the oven as the directions state this time...I have no doubt it will be anything less than fantastic, as before!!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    • on November 24, 2009

      55

      My picture doesn't do this justice. Even my computer has made a pig of itself. No pun intended. Made for Alphabet Soup Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No

    • on January 06, 2013

      55

      There are not enough stars to rate this recipe. I've had a craving for a Cuban sandwich for weeks. I got out my trusty Cook's Illustrated cookbook and found this recipe. I am speechless. There are no words to describe the deliciousness of this dish. I moaned out loud when I took my first bite. It is seriously the absolute best thing I have ever eaten. I can't rave enough about it. I couldn't find a skin-on picnic shoulder at my grocery store, so I wound up getting 4 small bone in shoulder roasts and making only about a third of the brine, but half the paste. Incredible.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    You Might Also Like...

    Cuban-Style Pork Shoulder. Recipe by Charlotte J

    Cuban-Style Pork Shoulder

    By Charlotte J
    View All Main Dish Recipes

    Advertisement

    Nutritional Facts for Cuban-Style Oven-Roasted Pork

    Serving Size: 1 (929 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1779.7
     
    Calories from Fat 905
    50%
    Total Fat 100.6 g
    154%
    Saturated Fat 33.7 g
    168%
    Cholesterol 375.7 mg
    125%
    Sodium 39274.7 mg
    1636%
    Total Carbohydrate 122.9 g
    40%
    Dietary Fiber 1.2 g
    5%
    Sugars 115.1 g
    460%
    Protein 93.1 g
    186%
    Detailed Nutrition Values About Nutrition Info

    Dinner Ideas from Food.com

    Breakfast for Dinner

    Give breakfast a second chance with these savory and sweet morning favorites.

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites