Cuban Pork Roast
Tender pork shoulder, shredded and topped with delicious pan drippings, is an inexpensive family dinner.
Cuban-Style Pork Roast
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Cuban Pork Roast
Tender pork shoulder, shredded and topped with delicious pan drippings, is an...
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Mad Hungry, April 2011
- Yield Serves 6 to 8 as a dinner roast
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Ingredients
- 10 garlic cloves, peeled
- 4 tablespoons fresh oregano leaves (from about 5 sprigs), or 2 teapsoons dried oregano
- 4 tablespoons extra-virgin olive oil
- 3 whole limes, cut in pieces
- 1 tablespoon coarse salt
- One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)
Directions
- Puree garlic, oregano, olive oil, limes, and salt in a blender or food processor.
- Place meat in a roasting pan, and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.
- Preheat oven to 250 degrees. Remove meat from refrigerator 30 minutes before cooking. Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat easily shreds. Let rest for 15 minutes, then shred and serve.
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I made this roast exactly as directed and found that the pith of the limes being ground in with the garlic, oregano and salt made it very bitter. I will make it again but will only use lime zest.
I only used 1 lime and it was too much! The pithy taste is overwhelming. I tried to fix it (because we cannot eat it as it is) by removing all of the lime marinade and cooking it overnight in a crock pot with mojo. It is just ok. We can still taste the bitter pith, but not as bad. I cannot imagine using 3 limes! How could this possible taste good to anyone!
This was awfuly bitter! I think it would have been wonderful without the rind. The rind made it too bitter!!! Lucinda said to leave the skins on