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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!

Cuban Style Slow Roasted Marinated Pork
Serves 8
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Prep Time
12 hr
Cook Time
5 hr
Total Time
17 hr
Prep Time
12 hr
Cook Time
5 hr
Total Time
17 hr
794 calories
10 g
265 g
48 g
76 g
17 g
371 g
1178 g
5 g
0 g
26 g
Nutrition Facts
Serving Size
371g
Servings
8
Amount Per Serving
Calories 794
Calories from Fat 434
% Daily Value *
Total Fat 48g
74%
Saturated Fat 17g
84%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 265mg
88%
Sodium 1178mg
49%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
7%
Sugars 5g
Protein 76g
Vitamin A
7%
Vitamin C
11%
Calcium
13%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5-6 pound boneless pork shoulder roast
  2. 5 cloves garlic, minced
  3. 2 tablespoons olive oil
  4. 2 tablespoons vinegar
  5. 1 tablespoon lime juice, fresh
  6. 2 tablespoons oregano, dried
  7. 1 tablespoon onion powder
  8. 1 tablespoon ground cumin
  9. 1 tablespoon chili powder
  10. 2 tablespoons sugar
  11. 1 tablespoon salt
  12. 1 teaspoon black pepper
  13. 2 large onions, sliced about ¼ inch thick
Instructions
  1. Begin by washing the pork under cold water and pat dry with paper towels. Transfer the pork to a glass dish and set aside.
  2. Next, whisk together the garlic, olive oil, vinegar, lime juice, salt, oregano, onion powder, cumin, chili powder, sugar, and black pepper.
  3. Rub this half of the mixture over the surface of the roast. Flip the roast over and rub the remaining mixture into the pork.
  4. 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.
  5. 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.
  6. 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.
  7. With the oven preheated to 425 degrees, bake the pork, uncovered, for 1 hour.
  8. 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.
  9. After 3 hours has passed, remove the aluminum foil and increase the heat to 425 degrees. Bake for 30 more minutes.
  10. Next, turn off the heat and leave the pork in the oven for 30 more minutes.
  11. Before slicing, allow the pork to rest at room temperature for 15 minutes.
beta
calories
794
fat
48g
protein
76g
carbs
10g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/

 

 

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This Post Has 35 Comments

  1. Is there really anything better than slow roasted meat? I’m a huge fan of Cuban flavors and this pork is making my mouth water! Delicious! From the garlic, lime and cumin, I want to dive right in with my fork and feast until my belly hurts!

    1. Sounds like what I did – seriously, I’m the only meat eater in our house. I had the whole thing to myself. 🙂

  2. Somehow slow roasted marinated dishes always seem to taste the best. And even though I don’t eat pork your pictures make this look delicious. It would probably be a good marinade for some other things as well 🙂

  3. Oh man.. the husband keeps saying he wants a roast like this. I don’t eat it, so I don’t like to cook it (because I can’t taste as I go). I’ll have to send this his way when he decides to cook it himself LOL

    1. LOL I often cook vegetarian dishes that I won’t eat, so I get where you’re coming from. 🙂

  4. This roasted pork sounds really delicious, AND it looks absolutely fantastic. I don’t eat/prepare pork at home BUT my family – mom and dad do. I’ll give this recipe to my mom. She will be thrilled becouse she’s always looking for new ways to prepare roasted pork for family dinners. That way I’ll get the chance to try this heheh 😉

  5. This sounds so delicious. I can see how the marinade places such an important part of the process. The time is worth it in the end. Mouthwatering results that are sure to feed a crowd. My neighbour is Cuban…I just might have to pay her a visit.

    1. Bring her some pork! 🙂 I saw this recipe and just had to try it. I was so happy I did too – it was the kind of dish that just melts in your mouth.

  6. I don’t eat meat and pork has especially always been unappealing to me but this looks absolutely incredible. I think that’s how you know you have a winner when even a veggie is like well that looks good 🙂

    1. Haha – thanks, Sara. My partner and my daughter are both vegetarians, so I get that from them a lot. It looks good, but no. LOL

  7. Save those dark bits — I want them!! We make several pork shoulder roasts a year on the “barbie” and we love the meat. Yes! We are carnivores and proud of it. 🙂 Hubby is sitting right across from me and the minute I mentioned what I was reading he said, “Get the recipe!” Can’t wait to get home and get our Weber smoking! And although it’s just the two of us, we share with our grown kids and families. Have a great weekend.

    1. Thank you, Marisa. 🙂 I envy your ‘barbie’ abilities. I live in the city and balcony bbq is so frowned upon. Haha!

  8. This sounds like a fantastic meal, and I love how easy it is to cook! The spices on the pork sound like the perfect combination! I can’t wait to make this!

  9. I think I’m in love with this Cuban!!! Such great flavors and those brown bits are just to die for! What a great recipe! Love the fact that you can feed a crowd with one roast!! Definitely a must make for me!

  10. Being a food blogger I agree that we work hard to keep up with the trend. The marinate looks wonderful and I love recipes that involve marination. This is one process that brings a lot of flavor to the recipe and patience is the key here.

    1. So much patience, Sandhya. The smell of the pork while cooking was surely testing my patience. But, it was well worth the wait.

    1. Thank you, Hanady. I don’t think the flavours are for only pork. I’d even try it with a roast chicken too.

  11. This looks amazing! The crust on the pork looks fantastic – I expected it to be grilled, not slow roasted. Pork shoulder is one of my favorite cuts because it’s so economical and feeds so many, but I haven’t tried a cuban marinated version (yet!).

  12. Although my husband seems to have a tooth against meat in general and pork in particular, I do love roasted pork and indulge whenever I get the chance, especially when I visit my family, who happen to adore pork. They will really love your marinade, it brings so much flavour to the meat. Perfect for a Sunday meal!

  13. WoW, this looks so juicy with a perfectly crispy top! I have recently started eating pork & I’m loving how easy it is to roast it at home oven. Also, love the homemade spice rub – bookmarking to try soon.

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