Cuban Style Pork Roast
If you love bold Cuban flavors, this Cuban Style Pork Roast is the kind of recipe you’ll want to make again and again. This juicy pork roast is marinated in a garlicky mojo marinade made with sour orange juice, lime juice, olive oil, and warm spices for incredible flavor in every bite. Whether you serve it over white rice with cuban black beans, pile it onto cuban bread for cuban sandwiches, or enjoy it fresh from the roasting pan, this cuban pork roast recipe is always a crowd favorite. The slow roasted pork turns tender and flavorful with a delicious citrus-garlic mojo sauce that tastes even better the next day.
Mojo sauce is a traditional Cuban marinade made with citrus juice, garlic, olive oil, and seasonings. It gives cuban mojo pork its bold flavor.
The pork roast should reach at least 165 degrees F. For fall-apart shredded pork, cook closer to 190 degrees F.
This cuban dish pairs perfectly with white rice, cuban black beans, fried plantains, or cuban bread for cuban sandwiches.
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Place cooled shredded pork into a freezer-safe container or plastic bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Ingredient Notes
- Pork Roast: The perfect cut of meat for tender shredded pork.
- Garlic Cloves: Adds classic Cuban flavor to the mojo marinade.
- Sour Orange Juice: Gives the roast its signature citrus flavor.
- Lime Juice: Brightens the cuban marinade beautifully.
- Olive Oil: Helps keep the pork juicy while roasting.
- Oregano: Adds earthy flavor to the cuban pork recipe.
- Cumin: Gives warm, savory flavor to the roast.
- Bay Leaves: Adds extra depth while cooking.
Cuban Style Pork Roast
- Place the pork roast in an 8×8 baking dish or casserole dish. Using a sharp knife, cut 8-10 small slots into the pork roast and insert a garlic clove into each opening.
- Mash the remaining garlic cloves using a mortar and pestle or food processor.
- In a small bowl, combine the garlic, sour orange juice, lime juice, olive oil, oregano, cumin, salt, and bay leaves to create the mojo sauce.
- Pour the mojo marinade over the pork roast. Cover tightly with aluminum foil or plastic wrap. Refrigerate for at least 30 minutes or up to overnight for best results.
- Remove the roast from the refrigerator and let it sit at room temperature for about 20 minutes before cooking. Preheat the oven to 325 degrees F.
- Place the pork roast in the oven and cook for 1½ to 2 hours, or until the internal temperature reaches at least 165 degrees F using a meat thermometer. For extra tender shredded pork, cook to 190 degrees F.
- For a golden top with crispy edges, broil the pork roast for the last few minutes of cooking time. Allow the meat rest for 5-10 minutes before shredding.
- Use two forks or meat shredders to shred the pork and spoon the flavorful pan juices over the top before serving.
Cuban Style Pork Roast
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Ingredients
- 2 lb pork roast
- 1 head garlic
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1 Tablespoon olive oil
- 1 teaspoon salt to taste
- 1 teaspoon oregano to taste
- 1/2 teaspoon cumin to taste
- 2 bay leaves
- Cilantro and limes optional garnish
Instructions
- Place the pork roast in an 8×8 baking dish or casserole dish. Using a sharp knife, cut 8-10 small slots into the pork roast and insert a garlic clove into each opening.
- Mash the remaining garlic cloves using a mortar and pestle or food processor.
- In a small bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin, salt, and bay leaves to create the mojo sauce.
- Pour the mojo marinade over the pork roast. Cover tightly with aluminum foil or plastic wrap. Refrigerate for at least 30 minutes or up to overnight for best results.
- Remove the roast from the refrigerator and let it sit at room temperature for about 20 minutes before cooking. Preheat the oven to 325 degrees F.
- Place the pork roast in the oven and cook for 1½ to 2 hours, or until the internal temperature reaches at least 165 degrees F using a meat thermometer. For extra tender shredded pork, cook to 190 degrees F.
- For a golden top with crispy edges, broil the pork roast for the last few minutes of cooking time. Allow the meat rest for 5-10 minutes before shredding.
- Use two forks or meat shredders to shred the pork and spoon the flavorful pan juices over the top before serving.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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