Cuban Roast Pork

From: Dizzyfreedom

On Oct 3, 2009

Thank you for sharing this recipe. I thought the flavor was good but not enough for me to repeat. I marinated for 48 hours as suggested and cooked at 200 for 8 hours and it wasn't as tender as I would have liked. But it was still good.

From: saratogaslim

On Aug 24, 2009

Had this for dinner tonight and wow, a real winner. I really loved the flavors together, especially the citrus and cumin, which is what came through the most to me. I used a 2lb pork loin roast, and left all other measurements for the marinade the same. I marinated mine for about a day and a half, and used the slow cooker for it. Very nice, and what a smell to come home to...all I could do not to attack it with a fork right there. Next time, I will try slow roasting in the oven instead, I think it might "keep together" better. I'd also add more garlic. I served this with cilantro/lime rice and it was a really great combo. Thanks for such a great recipe!!!

From: Erin Giove

On Oct 29, 2004

I have made this 5 times now, and have stumbled upon a process that has proven to be BETTER than the "authentic" Cuban Roast Pork. Follow this recipe, EXCEPT....marinate for no less than 48 hours, turning halfway to ensure the whole thing is marinated. I only drain out the liquid...none of the spices or onions, and I bake it that way. I also baked it at 200 degrees for about 7 hours, covered with aluminum foil. The eighth hour, I pull it out, and suck out the MAJORITY of the liquid with a turkey baster, and I RESERVE THIS LIQUID for making my rice later on....this makes EXCELLENT tasting rice for black beans!! Finally, I take two forks and I shred the pork and spread it out in the pan. I spoon it's own drippings over it, (grease), and then I put it under the broiler on HIGH until it starts to get some "crispies". I turn it a few times and keep doing this...then it's ready to eat!! WOW!!!!! You will NOT be disappointed if you take the time to do this!!! Because of the time involved, I generally do two roasts at a time and just double the recipe...it preserves VERY well! ENJOY!!

From: bon appetite!

On Mar 10, 2003

This was outstanding! We grilled this on the outdoor gas grill after marinating about a day. Everyone thought it was delicious!!!