April 10, 2010

Masitas de Puerco (Cuban Roast Pork)

Try this -the flavor is amazing, and it's a very versatile meat, with many different ways to serve it (our personal favorites being on top of rice and beans, or served in a burrito).
2 lbs. boneless pork roast
8 tsp. minced garlic
1 tsp. salt
1 tsp. paprika
1 tsp. oregano
1 tsp. cumin
1 bay leaf
1/4 c. lime juice
1/2 c. unsweetened orange juice
1 TBS. olive oil

Poke roast with fork.  Rub pork with all the dry ingredients. Place in plastic zip bag.  Combine lime juice, orange juice, garlic and olive oil and mix well. Add juice mixture in plastic bag and let marinate at least overnight or up to 48 hours.  Reserve marinade, place it in stove top and bring to a boil.  Use this to baste the pork.

Preheat oven to 300 and place pork in dutch oven with some olive oil.  Brown it on the stove on high heat on all sides are nicely browned.  Cover with lid and cook in the oven for 1 hour and 30 minutes, basting pork every 15 minutes for the last half hour.  Remove from oven, shred pork, and return to oven for another 15-30 minutes with lid on.  Remove and serve with rice, beans, or in tortillas or on a salad.


  1. Would this work the same with pork tenderloins?

  2. I think it would work fine, just maybe not need as much cooking time, since the roasts tend to be larger than the loins. Let me know if it works out for you!

  3. Thanks! I'm trying it tonight for supper I'll let
    you know how it goes.

  4. We loved it! Tasted great, even my very fussy eater ate it!
    Thanks for posting it!


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