Cuban Pork Roast

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1/4 cup olive oil

4 lbs pork shoulder (bone-in or boneless)

6 cloves garlic, minced

1 tbsp ground cumin

1 tbsp dried oregano

1 tsp smoked paprika

2 tsp salt

1 tsp black pepper

1/2 tsp red pepper flakes (optional)

1/4 cup chopped fresh cilantro (for garnish)

In a bowl, whisk together orange juice, lime juice, olive oil, garlic, cumin, oregano, paprika, salt, black pepper, and red pepper flakes.

Place the pork in a large resealable bag or a deep dish and pour the marinade over it. Massage the marinade into the meat, ensuring it’s well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat oven to 300°F (150°C). Remove the pork from the marinade and place it in a roasting pan. Reserve the marinade for basting.

Cover the roasting pan tightly with foil and roast for 3 hours.

Remove the foil, baste the pork with the reserved marinade, and continue roasting uncovered for another 1-1.5 hours, or until the meat is tender and easily pulls apart with a fork.

Let the pork rest for 10 minutes before shredding. Garnish with fresh cilantro and serve.

Prep Time: 15 minutes | Cooking Time: 4-4.5 hours | Total Time: 4 hours 30 minutes

Kcal: 380 kcal | Servings: 6 servings