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Cuban Pork Roast

Prep Time
Total Time

12 servings

Adding Cuban-style appeal to roast pork is as easy as letting it sit a spell in a marinade made with citrusy juices, dry sherry and ground cumin.

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Make It

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  • Pierce meat all over with tip of sharp knife. Place in large non-reactive bowl.
  • Mix dressing, fruit juices, sherry and cumin in large bowl. Reserve 1/2 cup dressing mixture; pour remaining dressing mixture over meat. Add onions and garlic; cover bowl. Refrigerate several hours or overnight to marinate.
  • Heat oven to 350°F. Remove meat from marinade; discard marinade. Pat meat dry, then place in foil-lined roasting pan. Insert meat thermometer into thickest part of meat, being careful to not touch bone with thermometer. Bake 1 hour or until browned on all sides, turning occasionally.
  • Reduce oven temperature to 325°F. Pour reserved dressing mixture over meat; cover loosely with foil. Bake 3 hours or until thermometer registers 180°F, basting frequently with pan juices and removing foil for the last 30 min. of baking time. Let stand 15 min. before slicing to serve.

Special Equipment Needed

Please use alcohol responsibly.

Serving Suggestion

Serve with cooked corn on the cob and a mixed green salad.

Creative Leftovers

Cover and refrigerate any leftover cooked meat. Use to make the traditional Cuban Midnight Sandwich.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 260
Total fat 16g
Saturated fat 5g
Cholesterol 90mg
Sodium 200mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 25g
% Daily Value
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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