Cuban Pork Roast (Cuba)

Prep Time
Cook Time
Ready In

Recipe: #32836

June 30, 2019

"Recipe source: Caribbean Cooking cookbook"

Original is 6 servings


  • Serving Size: 1 (415.9 g)
  • Calories 516.5
  • Total Fat - 21.4 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 165.5 mg
  • Sodium - 155.1 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 3.9 g
  • Sugars - 5.2 g
  • Protein - 63.7 g
  • Calcium - 150.1 mg
  • Iron - 4.8 mg
  • Vitamin C - 94.4 mg
  • Thiamin - 1.5 mg

Step by Step Method

Step 1

Using the tip of a small knife, make slits on top and bottom of roast. Stuff garlic slivers into the slits and set roast in a large bowl.

Step 2

To prepare marinade: in a skillet over medium high heat add the chiles and the next 9 ingredients (-bay leaf) and cook stirring until vegetables are charred. Remove from heat and stir in lime juice. Pour marinade over the roast, turning to coat. Cover with plastic wrap and refrigerate over night, turning occasionally.

Step 3

Preheat oven to 350 degrees F. Remove roast from marinade and place in a roasting pan, reserving marinade. Cook roast for 35 minutes per pound or until a meat thermometer registers 165 degrees F.

Step 4

Meanwhile in a saucepan over medium high heat combine the tomato puree with the reserved marinade and bring to a boil and then reduce heat and simmer for 5 minutes. Remove bay leaf; strain if desired (but it is not necessary).

Step 5

Transfer roast to a serving platter and let stand 10 minutes before slicing. Spoon sauce over sliced meat or pass.


No special items needed.

1 Reviews


I did not taste this. I made it for my husband and a friend. So this is his review. Cholula is hotter than this. It's not too hot. It just leaves a little tingle on the tongue. I had to use tomato sauce in place of the puree. I also had to use a red bell pepper in place of the green. So five stars! I used jalapenos because I don't know what scotch bonnet is.


(14 Apr 2021)

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