A slow roasted, marinated picnic pork shoulder with intense flavourings and charred bits. This Cuban Style Slow Roasted Marinated Pork is a dish served best at room temperature and to a crowd. A cheaper cut of pork, which feeds at least eight people, is the ideal main for entertaining!
As a food blogger, it’s important to keep up with food trends so that I’m offering recipes on my blog that are in the now. I want my readers to have access to the best possible recipes with easy, do-it-yourself preparation. But, when I’m not seeking out the next big food trend, I’m looking for foods that are classified as comfort foods, which look great, taste great, and are budget friendly.
Back in November, a food blogger, whom I read religiously, posted a recipe to her blog for a Cuban pork. I couldn’t wait to try it, but I needed to get my Christmas baking out of the way first. Mary, at Goodie Godmother, explains that her pork dish is a Christmas classic in Cuban families. And, even though I’m not of Cuban descent, this pork dish was calling to me and I had to get it in my belly.
I did make a few changes to suit my personal tastes, but if you’re looking for another option, you can take a look at Mary’s post here.
Cuban Style Slow Roasted Marinated Pork is a dish you most certainly need to plan in advance. There is a marinating process that’s extremely simple, but it’s also extremely important. Boneless pork shoulder is a cheap cut of meat and needs all the help it can get. The marinade turns this cheap cut of meat into a mouth-watering delight! The suggested marinating time is a 12 – 18 hours.
In addition to the marinating process, the cooking process is easy, but lengthy. Remember, this is a slow roasted pork dish. The complete cooking time is 5 hours. Don’t let that scare you! Once you place the pork in the oven, you basically need to check on it every 30 minutes and walk away. In the meantime, you can do laundry, dust, vacuum, whip up a few side dishes, and set a spectacular table for you and your guests!
- 5-6 pound boneless pork shoulder roast
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 1 tablespoon lime juice, fresh
- 2 tablespoons oregano, dried
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 large onions, sliced about ¼ inch thick
- Begin by washing the pork under cold water and pat dry with paper towels. Transfer the pork to a glass dish and set aside.
- Next, whisk together the garlic, olive oil, vinegar, lime juice, salt, oregano, onion powder, cumin, chili powder, sugar, and black pepper.
- Rub this half of the mixture over the surface of the roast. Flip the roast over and rub the remaining mixture into the pork.
- Wrap the dish with plastic wrap and refrigerate the pork to marinate for a minimum of 12 hours. Do not let the pork marinate for more than 18 hours.
- An hour or two before you’re ready to start the roasting process, remove the pork from the fridge and let the pork come back to room temperature.
- In the meantime, cut up the onions and place them under the pork. Nestle the pork roast on top of the bed of sliced onions. Pour one cup of water into the pan.
- With the oven preheated to 425 degrees, bake the pork, uncovered, for 1 hour.
- Lower the temperature of the oven to 350 degrees and bake the pork, covered with aluminum foil, for 3 hours. Check the pork every 30 minutes. Add half cup of water if the pan is starting to dry out. You want to keep the moisture in the pan.
- After 3 hours has passed, remove the aluminum foil and increase the heat to 425 degrees. Bake for 30 more minutes.
- Next, turn off the heat and leave the pork in the oven for 30 more minutes.
- Before slicing, allow the pork to rest at room temperature for 15 minutes.