Cuban Roast

Prep Time: 6 hours
Cook Time: 4 hours
Servings: W my girls, 1


  • 6-8 pound pork shoulder


  • 6-8 cloves of fresh garlic
  • ¼ cup olive oil
  • 2 cups orange juice
  • 4 T fresh lime juice
  • 4 tsp cumin
  • 1 T oregano leaves
  • 1 teaspoon salt and pepper
  • Optional: Pickled jalapeno, onion or peppers

Add all the marinade ingredients and pulse in a blender until smooth. In a non-reactive container (I used a large plastic bowl w a lid) add the pork shoulder and pour the marinade over.  Marinade the meat for at least 6 hours, preferably overnight if you can.  Overnight is the way to go!

Bring the meat to room temperature for about an hour before cooking.

Preheat the oven to 425F.

Put the meat in a large covered dutch oven. I cook mine for at least 4 hours or a tad longer if it’s a larger shoulder.  It’s up to you if you want to slice it or have it fall into a million pieces of goodness.  Pour the extra marinade over the shoulder.

Cook for 30 minutes at 425F and then turn down to 350F.  Be careful and don’t burn the juices towards the end!  I’ve done that and everyone about had a meltdown bc we lost the yummy part! Of course, they still ate EVERY single piece.