Cuban-Style Roast Pork

Recipe: Cuban-Style Roast Pork

Makes 8 servings

Prep Time: 20 minutes, plus overnight marinating

Cook Time: 4 to 5 hours


  • One 8-pound bone-in fresh pork shoulder with skin (preferably a Boston butt or blade roast)

  • 3/4 cup fresh lime juice
  • 6 garlic cloves, minced (about 2 Tbsp)
  • 1 1/2 Tbsp kosher salt
  • 2 tsp freshly ground black pepper
  • 2 Tbsp dried oregano
  • 1 cup distilled white vinegar
  • 1/4 cup fresh grapefruit juice
  • 1/4 cup fresh orange juice
  • 1 Tbsp adobo-style seasoning
  • Directions:

    Using a small knife, make 1-inch-long incisions in the skin of the pork shoulder about 2 inches apart. Combine 3 Tbsp of the lime juice, the garlic, salt, pepper, and oregano. Rub the mixture into the slashes and along the underside of the pork. Combine the remaining lime juice, the vinegar, grapefruit juice, orange juice, and adobo seasoning in a bowl large enough to hold the meat. Add the pork, skin side up. Cover and refrigerate overnight. Remove from the refrigerator 1 hour before cooking.

    To cook, preheat the oven to 300 degrees. Transfer the pork and its marinade to a roasting pan. Cover the pan with a lid or aluminum foil and roast until very tender, about 5-6 hours. Let cool slightly in the liquid, then transfer to a cutting board and discard the skin and excess fat. Slice and serve.

    Bonus Leftover Meal: Cuban Sandwiches

    You can make Cuban sandwiches with the leftovers by combining the sliced pork with sliced ham, Swiss cheese, sliced pickles and mustard on bread. Either grill the sandwich with a weight on it or cook it in a Panini press.

    Recipe courtesy of Sara Moulton from her book "Sara's Secrets for Weeknight Meals"; Broadway Books, 2005.

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