Cuban Pork Roast

Cuban Pork Roast | Perfectly cooked pork will make your future tacos cry happy tears!
For Spring Break, Warren was supposed to go to Cuba for work while I stayed home mourning (i.e., snuggling with sweet Felix while his pops wandered through sugar cane fields) but plans fell through and I had to instead soothe Warren’s mourning soul with a big batch of our newest favorite taco meat–Cuban Pork Roast!

Cuban Pork Roast | Perfectly cooked pork will make your future tacos cry happy tears!
Eating this was basically like our whole family had somehow gotten ourselves to Cuba to eat fried plantains and saunter around beaches watching palm trees shake and dance in the wind.

Kind of.
Cuban Pork Roast | Chopped roast makes perfect taco filling!
[Warren would like to interrupt my travel daydream for a hot second to report that eating this pork–while absolutely delicious and delightful–was not, in any way shape or form, like actually being in Cuba. It must have been the torrential, freezing rain pounding on our house, though I pretended that was just a fleeting tropical storm. Because I’m good at being delusional.]

(And guys, don’t feel too sorry for him, he hasn’t had to step foot into his office for six months due to the beauties of a flexible schedule. Yes, go on and hate. I do, every single morning when I wake up and drive to work.)
Gorgeous Cuban Marinade Flavors

This pork begins with a handful of gorgeous herbs mixed with bright citrus notes and a generous portion of garlic and then turns into the most delectable, perfectly-crusted-on-the outside-tender-as-hell-o-on-the-inside pork that slices paper thin in order to become the most gorgeous pork taco outside of Cuba.
Cuban Pork Roast | Club Narwhal @amyleescottOr, at least, in all of the Midwest.

During a torrential freezing downpour.

When all a lady wants to do is sit on a patio somewhere with the sun shining and air thick with summer and ocean and eat tacos with her boys.

Can I get an Amen!?
Cuban Pork Roast | Chopped roast makes perfect taco filling!
Long story short, you should make this pork.

It has special powers to transform even the glummest could-have-been-in-Cuba days into your own personal paradise.
Cuban Pork Roast | This roast packs loads of flavor and is so versatile! @amyleescottIt also has extra magical powers to become a crazy amount of different kinds of foods–stuffing it in tacos is one answer, but I have a few other ways to use leftovers up my sleeve.

Stay tuned!
This Cuban Pork is so good everyone will want to sneak a piece!
Finally, I will say that if you make this your house will smell incredible. That being said, you’ll also have to watch your back because tiny thieving fingers will be waiting. Like a pack of ravenous, adorable wolves.

You were warned.

Easy Cuban Pork Roast | This delicious pork will be the star of your next taco night!

5.0 from 1 reviews
Cuban Pork Roast
Prep time
Cook time
Total time
This gorgeous Cuban Pork Roast is loaded with fresh citrus, herbs, and garlic! Perfect as a main course with rice and beans, or sliced for ramen topping, or chopped for taco filling, it is as versatile as you want it to be!
Recipe type: Latin
Serves: 10 servings
  • ¾ cup extra virgin olive oil
  • 1½ cup fresh cilantro (leaves and stems)
  • zest of 1 orange
  • 1 cup fresh orange juice
  • zest and juice of ½ lime
  • ½ cup fresh mint leaves (stems removed)
  • 10 cloves garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 5 pounds pork shoulder, boneless and skinless
  • kosher salt (to sprinkle on roast before baking)
  1. Combine all ingredients (except for the pork and kosher salt) in a blender or food processor and whiz until smooth. If you don't have a blender, chop all herbs and garlic then add to the citrus juice and olive oil. Set aside ½ cup of the marinade to mix in with roasted pork at the end.
  2. Put pork in a large ziplock plastic bag (or large baking pan and cover with plastic wrap). Pour remaining marinade over pork and kind of smoosh it around to cover it evenly. Marinate in the fridge overnight, or at least 3 hours (if going for a shorter time, leave on the counter so it comes to room temperature. If refrigerating, allow to come to room temperature the next day).
  3. Cover a large baking pan with parchment paper or foil. Put a metal cookie cooling rack (or roast rack) over the covering. Place pork on rack and cover pan with foil. Roast at 325 degrees Fahrenheit for 3 hours.
  4. Remove foil and return pan to oven for another 20 minutes. Crank oven up to broil for another 5-10 minutes, check to make sure the pork is not burning.
  5. Let pork rest for 20 minutes before slicing. Slice pork and toss with ½ cup marinade you set aside earlier.

Adapted from Recipe Tin Eats

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  1. says

    YES! Can’t wait to try this!! Sounds like a great way to make some pork for Cuban sammies too 🙂

    p.s. Sometimes I need help. Do you cover up the pork with foil when you place it in the oven?? These are the kinds of things I worry over when I’m cooking.

    • amyleescott says

      You’re gonna LOVE this! And yes, you cover the pan tightly with foil for 3 hours, then uncover for 20 minutes to help get that lovely crisp outside 😉

  2. says

    This looks INCREDIBLE!!! Whoa! It’s so cruel that Michigan turned cold again and man those opening day Tigers’ fans are going to freeze. I’ll be delusional with you and pretend we’re some place tropical while eating this divine meat, ok?? P.S. Marc will go nuts for this!!

  3. says

    LOL, how adorable is that little hand reaching for some delicious pork? haha!
    I saw this dish on Google+ this morning as I was rushing out the door so you were on my list to visit tonight, Amy, and then I just saw you on my blog!
    Hope you are well, friend. This looks amazing! I just started eating pork again last year because I have an organic farm nearby and wow, I’d forgotten how good it is. I know I would absolutely love the flavors of this dish and I will make it for a special occasion so I can hear everyone ‘oooohhhh’ and ‘awwwhhhh’!! Thanks for a great recipe, Amy. Sharing 🙂

    • amyleescott says

      Thanks so much, Robyn! We are so glad Felix appreciates food as much as we do 😉 We’ve made this several times since posting and are just in love with this recipe!

  4. says

    Oh… my… gawd!!! This looks SO freakin’ good! I want to just reach my hands in and grab a giant hunk – clearly I would not be a good dinner guest 😉 I hope you get a chance to reschedule your trip to Cuba – how exciting that would be! Until then, this Cuban pork would certainly satisfy me!

    • amyleescott says

      Thanks, Kathleen! We would love for you to dig in like sweet Felix did 😉 We hope we get to Cuba sooner rather than later, too!

  5. says

    Haha, you and Warren are too funny! I will take a hearty serving of this pork roast any day! Seriously, this looks so good. I’m going to have to try it over the weekend!

    • amyleescott says

      Thanks, Lisa! We have made this pork roast several times since writing this post and even made it in the slow cooker (turned out great)!

  6. says

    I want the kind of job that Warren has…talking about 3 hours commute R/T and that includes carpool lane *sobbing* But hey, this cuban pork roast does look magical and I probably daydreaming about this while sitting in traffic.

    • amyleescott says

      Oh, Linda, I feel you on that commute! This pork roast definitely has some magical properties that might help mitigate the agony that is the commute!

    • amyleescott says

      325! So sorry I missed that in the recipe–added it just now. Hope you got a chance to make this!

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