Although I don’t often use winter squash in my cooking, I do because it doesn’t need to be peeled and has a softer flavor. If you’ve never tried hot honey, you must. It tastes incredible on roasted veggies and meats of all kinds.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 teaspoons cumin seeds
- ½ teaspoon whole black peppercorns
- 4 cloves garlic, chopped
- 2 teaspoons salt
- 1 teaspoon dried oregano
- ⅓ cup orange juice
- ⅓ cup dry sherry
- 3 tablespoons lemon juice
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 4 pounds pork shoulder, trimmed and tied
Instructions
- Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
- Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
- Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
- Preheat the oven to 325 degrees F (165 degrees C).
- Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.
Nutrition Facts
| Calories | 626 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 0 g |
| Protein | 38 g |
| Saturated Fat | 16 g |
| Sodium | 797 mg |
| Sugars | 1 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
Made exactly per recipe — 2.5 hours resulted in a rare pork roast. Extended time 30 minutes two times and it was still rare and tough. Finally put it in the crock pot and left on low overnight. Now the roast is what I had expected.
Very good! The family loved it!
Excellent I cooked this in the crock pot and used it to make Cuban sandwiches
Excellent! I used ground cumin, ground pepper. I marinated a 7 lb pork butt overnight, then threw everything in the crock pot. Came out wonderful! I put in the oven at 450 for about 20 min until the meat was just a tiny bit crispy around the edges. So good! I been using the meat to top a tossed salad, make burritos, or just served with rice. Very versatile!
Excellent recipe, absolutely delicious! I had a 4.5 lb pork shoulder and followed the recipe to the letter. Only changes i made were upping each ingredient by a smidge because of the particular way I had to marinade. All juices I squeezed from fresh fruit myself and cooked the roast in a slow-cooker. Marinated for 24 hours
I made this with the intentions of making Cuban sandwiches and it was amazing. However, being the queen of short cuts in the kitchen, I used ground cumin, regular pepper, refrigerated jarred garlic in oil. Still turned out amazing. Used my panini and grilled the wheat sand which thins, melted Swiss cheese, the roast pork, deli ham, pickles and mustard. Delicious!!
This recipe yields an amazingly tasty roast! I’ve made it multiple times, with zero substitutions. The meat comes out so succulent and packed with amazing flavor. I’ve tried it in a crock pot too. The flavor was there; and it was still juicy. But the texture on the outside cannot be matched with a slow cooker. Bravo!
Made it per the recipe. Cooked a bit slower at 275 degrees. Came out tender, juicy and flavorful. Shared it with some friends following our recent trip to Cuba along with dark rum and cigars. They loved it!
Turned out beautifully! I left out the orange juice, and used more lemon juice and added a little brown sugar for sweetness and to counter acidity.. I used the marinade in the bottom of the pan to keep it from drying out, and basted the pork with it occasionally. Big hit!
This is a GREAT recipe. In fact, my husband say’s it should be rated a ten. To quote him, “it doesn’t get any better than this”. Thank you for sharing this amazing recipe. I’m sure I will be making it many times over.
I followed the recipe 100%, and it turned out so juicy and tender.. I will be making this more often.. Great for left over sandwiches… Can’t thank you enough!!!
This was awesome! I didn’t bother to roast the cumin and peppercorns, so maybe it could have been even better. We will be having this again!
I made this for my husband parents when they were visiting from Florida. We had the roast one night with Cuban Beans & Yellow Rice. The next day with the leftovers I made Cuban Sliders, they were great! My husband keeps asking when I’m going to make again. I made the roast in the slow cooker on low.
I do a slight variation of this recipe and slow cook for 6 hours @ 275 in a convection oven. Perfect every time!
Making this again tonight! Used the crock pot instead of the oven and used the generic rule (3-4 hrs on high or 7-8 hours on low). Was great as an entree and have used the meat in stir fry and Cuban Midnight Sandwiches as well. Amazing flavor that pairs well with more than rice and beans.
This recipe makes a delicious pork roast. I boned a 7.6 lb pork shoulder and coated the surface with some of the spice/juice mixture before rolling and tying it. Marinated it, as described, for 20 hours. After roasting and cooling, I sliced it thin with a meat slicer and used it to make the Classic Cuban Midnight Sandwiches recipe from Allrecipes.com. YUMMY!
Changed a lot…yeah I read this is frowned upon but it is what it is. Used (2) TBSP. of homemade sofirto, (1) pkg. sazon, olive oil & sherry per recipe and Adobo. Cooked in crockpot for approx. 8 hrs. then shredded for tacos. I did not brown the pork before cooking. The boys loved it so I will give 4 stars and make my own next time. Really appreciate the thought process!
My son comes home, 3 hours away, when he knows that I am making this. He says he could eat this everyday. I followed the receipt the way it is written.
This dish was relatively easy (I’m not a great cook) and tasted great. A nice twist on roast pork.
very good, I have made this recipe several times, no changes, it is just delicious. Use a butt/shoulder, not a tenderloin.
I’m pretty sure the roast I happened to have in my freezer and wanted to use up was not the right one and did not make the most tender roast but that was ok. The next day I shredded it added all the juices and a little thickening and cooked to use on fresh tortillas with black beans, cheese, avocado and sour cream. Yummy pork burritos. I followed recipe except for substituting apple juice for wine (and using a cheaper roast) Thanks.