Easy 159 min

Cuban-Style Roast Pork

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Prep

23 min

Cook

136 min

Total

159 min

Ingredients (11)

4 cloves garlic g

2 teaspoons kosher salt g

1 teaspoon ground black pepper g

1 teaspoon ground cumin g

1 teaspoon dried oregano g

1 teaspoon ground coriander g

3 tablespoons lime juice g

3 tablespoons orange juice g

3 tablespoons olive oil g

1 ½ teaspoons white wine vinegar g

1 (4 pound) pork shoulder roast g

Nutrition

kcal

fat

carbs

protein

Instructions

Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.

Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.

Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.

Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).