Cuban Roast Pork

Get ready to salsa into flavor town with our Cuban Roast Pork recipe! This mouthwatering dish features succulent pork marinated in zesty citrus juices, garlic, and aromatic spices overnight, then slow-roasted to juicy perfection the next day. Each bite is a fiesta of bold, savory flavors that will transport your taste buds to the streets of Havana. Whether you’re hosting a tropical-themed party or simply craving a taste of the Caribbean, our Cuban Roast Pork is sure to be a hit!

  • Easy
  • 30 mins
  • 8 servings
top view of a cuban bbq pork roast shredded on a wooden cutting board. On top of the pork roast is fresh cilantro. Tot he side of the pork roast is an orange cut in half, a pinch bowl with Rodelle's cuban seasoning, and a silver pair of tongs. The background is a neutral mid gray.
Angled photo show two earth tone speckled plates with a light brown rim containing a pork roast meal. On the plate is shredded cuban roast pork, black beans, and a side of rice. The two plates lay on top of tan colored table napkins, silver utencils, a green plant in a white and gray marbled pot. The background is a textured white and the table is a mid neutral gray color.
Ingredients
  • 1- 4lb (1816g) pork shoulder (bone in preferred but boneless is optional)
  • 1 cup (235g) fresh squeezed orange juice (can add more or less, to your liking)
  • ¼ cup (60g) fresh squeezed lemon juice (can add more or less, to your liking)
  • ¼ cup (60g) fresh squeezes lime juice (can add more or less, to your liking)
  • ¼ cup (55g) olive oil
  • 2 tablespoon (40g) Rodelle Cuban seasoning (option can add more to your liking)
  • 8 (44g) cloves of garlic (option can add more to your liking)
  • 2 (8g) teaspoons kosher salt
  • 1 (3g) teaspoon black pepper (option can add more to your liking)
  • 2 (2.50g) teaspoon dried oregano (option can add more to your liking)
  • 1 (110g) medium Spanish onion, peeled and rough chopped
  • 2 (4g) teaspoons ground cumin (optional)
  • 1 (10g) teaspoon of garlic powder
  • 1 (10g) teaspoon of onion powder
Uses
Occasions
Directions

For the marinade:

  • Take all dry and wet ingredients (except pork shoulder) add to a blender. Once added to blender, blend until it turns into a puree. Once blended set aside.

For the Pork Shoulder:

  • Take pork shoulder poke a few holes into it, to marinade the pork shoulder. In each hole add the marinade. Once each hole in the pork shoulder has the marinade make sure to rub the marinade on the outside. Marinate pork shoulder for 3-4 hours or best overnight.

To prepare:

  • Take pork shoulder out of refrigerator let rest at room temperature for ½ hour. Set your oven to 225 degrees.
  • Once oven is up to temperature, open and add pork shoulder.
  • Cook at 225 degrees for 6-8 hours.
  • Once internal temperature of the pork shoulder reaches 200 degrees pull out of oven (mind you at this temp it should be falling off the bone) let rest for 15-30 minutes before serving.
  • Serving suggestion: we like this alongside rice and beans, or you could make a Cuban Pork Sandwich on your choice of roll (might we suggest a Hawaiian Roll for that savory + sweet combo?)

Note:

This recipe was prepared by Rene Ramos for Rodelle, part of ADM's culinary team. Photos taken by @edgarmoralesphotography with @gaze.marketing.