Cuban Roast Pork is flavored with garlic, orange, cumin, lime, and oregano. A citrusy mojo sauce adds tons of flavor. This juicy, tender pork is perfect for making Cuban Sandwiches.
Marinate The Roast
To really build the flavors, the pork butt is first coated with salt, brown sugar, lime zest, orange zest, garlic, cumin, oregano, and crushed red pepper flakes.
Slow Roast
The pork is then slow-roasted in a Dutch oven for 2 1/2 to 3 hours covered and then 45 minutes to 1 3/4 hours uncovered. You want to cook it until the pork reaches an internal temperature of 145 F. Let it rest for a full 45 minutes before slicing. This will help keep the juices inside the pork.
Make a Mojo Sauce
The mojo sauce is wonderfully flavored with olive oil, garlic, orange juice, pineapple juice, lime juice, mustard, cumin, and oregano. It is poured over the cooked pork for additional flavor and to make it extra juicy.
How To Serve
Cuban Roast Pork is traditionally served with white rice and black beans. Leftovers make great Cuban Sandwiches. You can either slice the pork or shred the pork.
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days.
Recipe Tip
The cooking time will vary based on how large your pork roast is. Use an instant read thermometer so you can easily tell when the roast is done.
This Pork Carnitas recipe and this Picadillo Recipe are other must try Cuban-style recipe. And don’t forget a mojito!
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Cuban Roast Pork
Ingredients
Pork
- 1/3 cup kosher salt
- 1/3 cup packed light brown sugar
- 1 tablespoon lime juice
- 1 tablespoon grated orange zest
- 3 garlic cloves minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 (5-pound) boneless pork butt roast
Mojo Sauce
- 1/3 cup extra-virgin olive oil
- 6 garlic cloves minced
- 1/3 cup orange juice
- 1/3 cup pineapple juice
- 1/3 cup lime juice
- 1 tablespoon yellow mustard
- 1 1 /4 teaspoons cumin
- 1/2 teaspoon kosher salt
- 3/4 teaspoon pepper
- 3/4 teapsoon dried oregano
- 1/4 teaspoon red pepper flakes
Instructions
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In a small bowl, combine salt, brown sugar, lime zest, orange zest, garlic, cumin, oregano, and pepper flakes.
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Trim the fat on the top of the pork butt to 1/4-inch. Cut a 1-inch crosshatch pattern in the fat.
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Place pork on a double layer of plastic wrap and sprinkle all over with the salt mixture. Wrap tightly in the plastic wrap and refrigerate for 12 to 24 hours.
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Preheat oven to 325 degrees. Unwrap pork and place it fat side up in a large Dutch oven. Pour 2 cups of water around the pork, being careful not to wash the salt rub off.
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Place lid on the Dutch oven and place in oven for 2 1/2 to 3 hours.
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Uncover pork and cook uncovered for 45 minutes to 1 3/4 hours, or until pork reaches an internal temperature of 195 degrees.
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Transfer to a carving board, tent with foil and let rest 45 minutes.
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Make the mojo while the pork rests. In a small saucepan, heat the oil over low heat. Add the garlic and cook for 2 to 3 minutes. Let cool 5 minutes.
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Whisk pineapple juice, orange juice, lime juice, mustard, cumin, salt, pepper, oregano, and pepper flakes into the garlic oil.
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Slice pork and serve with mojo or use for Cuban Sandwiches.
Nutrition
Recipe adapted from Cook’s Country
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