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Slow roasted cuban pork

January 12, 2010


  • 1 4-5 pound boneless pork butt


  • 3 garlic cloves
  • 1 teaspoon dried oregano
  • 1 tsp salt
  • 1 tsp black pepper


  • 8 cloves garlic
  • 3 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tbls olive oil
  • 1 cup orange juice
  • Juice of one lemon
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

For the top of the sliced cooked pork:

  • 1 onion, peeled and sliced into thin rings
  • pour juices from roast over it as well

Make 1/4 inch slashes over the entire surface of the pork. Set aside.

Combine the 3 cloves garlic, 1/2 tsp oregano, 1 tsp of salt and 1 tsp of pepper. Mash all of the ingredients together to make a paste. Mix just enough olive oil in the mixture of it to make hang together. Stuff it into all the slashes in the roast.

Make the marinade in a small food processor or otherwise use a garlic press and then mix everything well. Put the roast in a zipper lock bad along with the marinade and leave overnight.

Roast the pork for 5 or 6 hours at 250 degrees. Baste with the leftover marinade once an hour or so.

The slow cooking results in a luscious tender roast.

7 Comments leave one →
  1. January 12, 2010 1:57 pm

    sounds/looks yummy

  2. Kass permalink
    January 12, 2010 4:08 pm

    mmm… In my culture, we have something called piman, which is like a spicy cole slaw (no mayo! ick!) using habanero peppers that goes GREAT with roast pork like this. I’m looking forward to making this next week!

  3. Kass permalink
    January 12, 2010 4:10 pm

    Forgot to include the link:

    • January 12, 2010 4:46 pm

      yummy sounds great! good to have you visit Kass!

      • Kass permalink
        January 13, 2010 11:21 pm

        Always my pleasure. :)

  4. January 14, 2010 4:58 pm

    Oh that sounds awesome. I love citrus and cumin.

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