Cuban for Dinner

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Photo by Kellie Renfroe

My family of picky eaters fell in love with Cuban food last year. From black beans and rice, plantains,  to traditional Cubano sandwiches, we love our Cuban. Imagine my surprise when a friend shared a recipe for Cuban pork that looked easy for this culinarily-challenged gal to make.

I popped the roast in the oven when I realized I had not read the instructions far enough to know it was (originally) a crockpot recipe. Looking down the barrel of a 6 o’clock dinner time I knew that was not happening. It was probably a good thing because the aroma of  the cooking roast was irrestible.  Be forewarned–your entire home will fill with the most exotic sweet citrus aroma. Do not be surprised if all the neighbors find their way to your door!

The original recipe appeared in November 2009’s  issue of Food Network Magazine and is called Slow-roasted Pork with Citrus and Garlic. My adaption skips the 48  hours of marinating and leaves out a few ingredients since  I used what I had on hand. If you’re a by-the-book cook ,you’ll want to check out their recipe. If you’re more like me, you’ll love playing around with this recipe and adding more or less of some spices and throwing in a few of your favorites to create your own signature version.

Citrus Pork

1 large Boston butt pork shoulder

For Rub:
10 cloves of garlic, 2 tablespoons of either dried or fresh oregano, 1 1/2 tablespoons fresh or dried thyme, 2 teaspoons cumin seeds, 4 bay leaves (fresh or dried), 2 tablespoons Sea Salt, 1 teaspoon fresh ground pepper.

For Marinade:
Juice of 2 oranges with halves reserved, juice of 4 lemons with halves reserved, juice of 2 limes, 1/4 cup Worcestershire, 3/4 cup extra-virgin olive oil, 3 onions thinly sliced.

*Place roast in a large roasting pan.

*Grind the garlic, oregano, thyme, cumin, bay leaves, salt, and pepper together. No fancy kitchen gadget? Chop up the garlic and herbs (if you used fresh) then mix with salt and pepper.

* Make cuts into the pork and rub your ‘rub’ in.

* Cut all the lemons, limes, and oranges in half and squeeze the juices into a bowl. Set your citrus halves aside for later. Pour in the Worcestershire and olive oil and stir. Pour over your roast.

* Thinly slice one onion and put rings on roast.

* Cook covered with aluminum foil in a 350 degree oven for an hour. After an hour add remaining sliced onions to top of roast and several of your citrus halves around it. Take foil off at this point and continue cooking for another 30 to 45 minutes or until meat is nice and brown and done all the way through.

If you have leftovers this will freeze wonderfully in a Zip-loc freezer bag for another dinner or lunch.

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About Kellie Renfroe

Kellie and her husband Greg have been married 27 years and have four children ranging in age from 12 to 22. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading and studying the Bible, writing, photography, and learning how to cook.

Encouraged? Share this post...
About Kellie Renfroe

Kellie and her husband Greg have been married 27 years and have four children ranging in age from 12 to 22. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading and studying the Bible, writing, photography, and learning how to cook.

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