Back to Cuban-Style Pork Roast All Reviews for Cuban-Style Pork Roast - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 mh_1103_cuban_pork_roast.jpg
Ingredients Ingredient Checklist 10 garlic cloves, peeled 4 tablespoons fresh oregano leaves (from about 5 sprigs), or 2 teapsoons dried oregano 4 tablespoons extra-virgin olive oil 3 whole limes, cut in pieces 1 tablespoon coarse salt One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 mh_1103_cuban_pork_roast.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
mh_1103_cuban_pork_roast.jpg
mh_1103_cuban_pork_roast.jpg
Ingredients
Ingredients
- 10 garlic cloves, peeled 4 tablespoons fresh oregano leaves (from about 5 sprigs), or 2 teapsoons dried oregano 4 tablespoons extra-virgin olive oil 3 whole limes, cut in pieces 1 tablespoon coarse salt One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)
Directions
Puree garlic, oregano, olive oil, limes, and salt in a blender or food processor.
Place meat in a roasting pan, and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.
Preheat oven to 250 degrees. Remove meat from refrigerator 30 minutes before cooking. Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat easily shreds. Let rest for 15 minutes, then shred and serve.
Reviews (7)
Add Rating & Review 86 Ratings 5 star values: 12 4 star values: 10 3 star values: 33 2 star values: 20 1 star values: 11
Reviews (7)
Add Rating & Review 86 Ratings 5 star values: 12 4 star values: 10 3 star values: 33 2 star values: 20 1 star values: 11
Add Rating & Review
86 Ratings 5 star values: 12 4 star values: 10 3 star values: 33 2 star values: 20 1 star values: 11
86 Ratings 5 star values: 12 4 star values: 10 3 star values: 33 2 star values: 20 1 star values: 11
86 Ratings 5 star values: 12 4 star values: 10 3 star values: 33 2 star values: 20 1 star values: 11
5 star values: 12 4 star values: 10 3 star values: 33 2 star values: 20 1 star values: 11
Martha Stewart Member Rating: 1 stars 03/27/2018 I make Martha Stewart recipes everyday. All of her recipes are a no-fail but this one was a total fail. My children couln't even eat it. The pork was super bitter and inedible. Martha Stewart Member Rating: 1 stars 01/14/2016 This is irresponsible. It's hard to believe this "chef" tasted the result and didn't realize it's awful, that the result is predictably very bitter. Why? Because you never cook with the lime pith (the white part of the skin under the green, which is the "zest"). It's one thing to cook with zest for flavoring, another to put the entire lime into the processor. The result is inedible. For a better recipe, look up Cuban Mojo Garlic Roast, specifically Roy Choi's recipe or versions of it. Martha Stewart Member Rating: 1 stars 12/30/2012 Whatever happened to the previous reviews. This recipe is horrible. This is woodsy, bitter, horrible. use tsp of oregano & no lime skin. Use lime/lemon peeled. oil is ok as is garlic. Use mojo from goya and a cup of orange juice. I just redid your recipe & martha stewart will take credit. You will throw it out just as I did. Oh, taste the rub before applying it. I made that mistake and had to throw it out. wasted a 5 hours of cooking & $20 on pork shoulder. Martha Stewart Member Rating: 1 stars 12/29/2012 Sorry this is not Cuban. This is woodsy, bitter, Horrible, Horrible! What a waste of pork shoulder. I had to throw it away. Thank goodness it was not for a dinner party. I would peel the lemon and only a teaspoon of oregano and not the amount you suggested, omg.. garlic was an ok amount as the salt. Please taste the rub before applying. Without a doubt I would add Mojo to it and even some orange juice to it. Heck I just redid your recipe. I'm doing it my way from now on. Mine delicious!!! Martha Stewart Member Rating: Unrated 12/01/2012 My husband's family is from Cuba and we love this recipe. We are making it for noche bueno dinner this year! Martha Stewart Member Rating: 1 stars 08/14/2012 Don't bother with this recipe--period! After reading the other reviews, I prepared it per the directions except I cut out all of the lime pith and didn't add any rind to the marinade. Still too bitter. The pork shoulder (which I bought from an organic market) didn't shread whatsoever. I had to carve the meat with a sharp knife--it was barely tender. My family cut off the outside of the pork (to get rid of the nasty bitter taste) and ate the pork with A1 sauce. Sorry, but this recipe is awful! Martha Stewart Member Rating: Unrated 08/10/2012 I'm watching that episode right now.....what is a pith? How come it looks burnt on top? Is that because of the marinade?Martha Stewart Member
Rating: 1 stars 03/27/2018
I make Martha Stewart recipes everyday. All of her recipes are a no-fail but this one was a total fail. My children couln’t even eat it. The pork was super bitter and inedible.
Rating: 1 stars
Rating: 1 stars 01/14/2016
This is irresponsible. It’s hard to believe this “chef” tasted the result and didn’t realize it’s awful, that the result is predictably very bitter. Why? Because you never cook with the lime pith (the white part of the skin under the green, which is the “zest”). It’s one thing to cook with zest for flavoring, another to put the entire lime into the processor. The result is inedible. For a better recipe, look up Cuban Mojo Garlic Roast, specifically Roy Choi’s recipe or versions of it.
Rating: 1 stars 12/30/2012
Whatever happened to the previous reviews. This recipe is horrible. This is woodsy, bitter, horrible. use tsp of oregano & no lime skin. Use lime/lemon peeled. oil is ok as is garlic. Use mojo from goya and a cup of orange juice. I just redid your recipe & martha stewart will take credit. You will throw it out just as I did. Oh, taste the rub before applying it. I made that mistake and had to throw it out. wasted a 5 hours of cooking & $20 on pork shoulder.
Rating: 1 stars 12/29/2012
Sorry this is not Cuban. This is woodsy, bitter, Horrible, Horrible! What a waste of pork shoulder. I had to throw it away. Thank goodness it was not for a dinner party. I would peel the lemon and only a teaspoon of oregano and not the amount you suggested, omg.. garlic was an ok amount as the salt. Please taste the rub before applying. Without a doubt I would add Mojo to it and even some orange juice to it. Heck I just redid your recipe. I’m doing it my way from now on. Mine delicious!!!
Rating: Unrated 12/01/2012
My husband’s family is from Cuba and we love this recipe. We are making it for noche bueno dinner this year!
Rating: Unrated
Rating: 1 stars 08/14/2012
Don’t bother with this recipe–period! After reading the other reviews, I prepared it per the directions except I cut out all of the lime pith and didn’t add any rind to the marinade. Still too bitter. The pork shoulder (which I bought from an organic market) didn’t shread whatsoever. I had to carve the meat with a sharp knife–it was barely tender. My family cut off the outside of the pork (to get rid of the nasty bitter taste) and ate the pork with A1 sauce. Sorry, but this recipe is awful!
Rating: Unrated 08/10/2012
I’m watching that episode right now…..what is a pith? How come it looks burnt on top? Is that because of the marinade?
All Reviews for Cuban-Style Pork Roast
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cuban-Style Pork Roast
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
