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!
Prep Time 10minutes
Cook Time 3hours30minutes
Total Time 3hours40minutes
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
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.
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).
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.
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.
Let pork rest for 20 minutes before slicing. Slice pork and toss with ½ cup marinade you set aside earlier.