Cuban Roast Pork

5 from 1 vote

Cuban Roast Pork is flavored with garlic, orange, cumin, lime, and oregano. A citrusy mojo sauce adds tons of flavor. This juicy, tender pork is perfect for making Cuban Sandwiches.

Prep Time20

Cook Time3 45

Marinate12

Total Time16 5

Course: Main Dish

Servings:

Ingredients

Pork

1/3 cup kosher salt
1/3 cup packed light brown sugar
1 tablespoon lime juice
1 tablespoon grated orange zest
3 garlic cloves minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1 (5-pound) boneless pork butt roast

Mojo Sauce

1/3 cup extra-virgin olive oil
6 garlic cloves minced
1/3 cup orange juice
1/3 cup pineapple juice
1/3 cup lime juice
1 tablespoon yellow mustard
1 1 /4 teaspoons cumin
1/2 teaspoon kosher salt
3/4 teaspoon pepper
3/4 teapsoon dried oregano
1/4 teaspoon red pepper flakes

Instructions

In a small bowl, combine salt, brown sugar, lime zest, orange zest, garlic, cumin, oregano, and pepper flakes.
Trim the fat on the top of the pork butt to 1/4-inch. Cut a 1-inch crosshatch pattern in the fat.
Place pork on a double layer of plastic wrap and sprinkle all over with the salt mixture.
Wrap tightly in the plastic wrap and refrigerate for 12 to 24 hours.
Preheat oven to 325 degrees. Unwrap pork and place it fat side up in a large Dutch oven. Pour 2 cups of water around the pork, being careful not to wash the salt rub off.
Place lid on the Dutch oven and place in oven for 2 1/2 to 3 hours.
Uncover pork and cook uncovered for 45 minutes to 1 3/4 hours, or until pork reaches an internal temperature of 195 degrees.
Transfer to a carving board, tent with foil and let rest 45 minutes.
Make the mojo while the pork rests. In a small saucepan, heat the oil over low heat. Add the garlic and cook for 2 to 3 minutes. Let cool 5 minutes.
Whisk pineapple juice, orange juice, lime juice, mustard, cumin, salt, pepper, oregano, and pepper flakes into the garlic oil.
Slice pork and serve with mojo or use for Cuban Sandwiches.

Nutrition