Roast Pork Ala Cubano



  • 3/4 cup extra virgin olive oil

  • 1 cup cilantro / coriander, lightly packed

  • 1 tbsp orange zest

  • 3/4 cup orange juice, fresh

  • 1/2 cup lime juice

  • 1/4 cup mint leaves, lightly packed

  • 8 garlic cloves

  • 1 tbsp fresh oregano leaves, packed (or 1/2 tbsp dried oregano)

  • 2 tsp ground cumin

  • 1 tsp salt

  • 1 tsp black pepper


  • 4 lb / 2 kg pork shoulder, skinless and boneless


  • 2 tbsp lime juice

  • 1/4 cup orange juice

  • Salt and pepper


  1. Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.

  2. Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).

  3. Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.

  4. Preheat oven to 170C/325F.

  5. Place the pork on a rack in a roasting dish (or on a couple of onions have, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.

  6. Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown

  7. Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.


1.    Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. 

2.    Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. 

3.    Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.