Luana Barber's Cuban Pork

6
Servings
15m
Prep Time
5h
Cook Time
5h 15m
Ready In

Recipe: #32414

May 29, 2019



"This needs to marinate overnight, so start a day before you want to serve it. Try this with black beans and white rice, or roll the meat into warm flour tortillas along with chopped tomatoes and black beans."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (428.9 g)
  • Calories 769.7
  • Total Fat - 34.8 g
  • Saturated Fat - 12 g
  • Cholesterol - 275.8 mg
  • Sodium - 2108.5 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 2.4 g
  • Sugars - 3.1 g
  • Protein - 101.3 g
  • Calcium - 84.2 mg
  • Iron - 3.4 mg
  • Vitamin C - 17.2 mg
  • Thiamin - 2.4 mg

Step 1

The day before, trim the pork of excess fat and place it in a roasting pan.

Step 2

Halve or lightly crush the garlic cloves with the side of a heavy knife.

Step 3

Pierce the pork all over and insert the garlic into the slits.

Step 4

Rub the pork all over with the oregano, 1 tablespoon salt, and the pepper.

Step 5

Combine the orange juice and lime juice and pour over the pork. Cover and refrigerate overnight, turning the roast at least once and basting with the juices in the pan.

Step 6

The next morning, remove the roast from the refrigerator and preheat the oven to 280ºF.

Step 7

Set the covered pan in the oven and roast, basting occasionally, until the meat is very tender, 3 1/2 to 4 hours.

Step 8

Remove from the oven.

Step 9

Remove the roast from the pan, set aside the pan, and allow the meat to sit until it is still warm but cool enough to handle.

Step 10

Pull the meat into tender shreds and return to the pan with the juices.

Step 11

Sprinkle the shredded pork with the garlic powder and the remaining 2 teaspoons salt.

Step 12

Cover the roasting pan, and bake, stirring once, for 30 to 45 minutes.

Tips & Variations


No special items needed.

ForeverMama

This recipe resulted in very tender pork! Though it takes prep., it is quite easy. While making this recipe I had 3 different printed recipes in front of me and I got a bit confused; I added cumin due to it being part of another recipe, but I think it added good flavor, so glad that I did. Btw: I used pork picnic shoulder. We enjoyed it over rice and a side of beans. The only thing I would do different is cut down a bit on the lime, as it was bit of a bite. Thank you Lazyme for sharing. Made if for 2019 Susie's World Tour, Cuba - Team Sue Chefs.

review by:
(30 Jul 2019)