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Cuban-Style Roast Pork Shoulder

Cuban style roast pork shoulder recipe

Cuban-Style Roast Pork Shoulder 

from Cooking.com

Garlic, cumin, and lime juice give this pork shoulder its characteristic Cuban flavor, long cooking gives the meat its traditional Cuban texture. *Remember to start marinating the pork at least 12 hours before you plan to roast it. Serve with an avocado salad, black beans and rice and cold beer.


  • One 7- to 8-pound pork shoulder, washed, patted dry
  • 1 head garlic, broken into cloves, peeled, finely chopped
  • 1 tablespoon salt
  • 2 cups fresh lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon freshly ground black pepper


Using paring knife, make 1/2-inch-deep slits over pork about 2 inches apart. Place pork in large ceramic roasting dish. Pound garlic and salt with pestle in large mortar until paste forms. Add lime juice, olive oil, cumin, oregano and black pepper; pound to release aromatics from herbs and spices.

Alternatively, mix ingredients in food processor. Pour half of mojo sauce over pork, pressing garlic pieces into slits of pork. Cover and refrigerate pork, turning occasionally, at least 12 hours and up to 1 day. Cover and refrigerate remaining mojo sauce separately.

Preheat oven to 350 degrees F. Generously sprinkle pork all over with salt and pepper. Arrange pork, fat side up, in heavy large roasting pan. Roast pork until meat thermometer inserted into center of pork registers 190 degrees F, about 3 hours and 30 minutes. If the meat browns too quickly, tent pork loosely with foil, reduce heat to 325 degrees F and continue cooking to desired temperature. Transfer pork roast to cutting board; let rest 10 minutes. Slice pork and transfer to platter. Drizzle reserved mojo sauce over and serve

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