Cuban-Style Pulled Pork Roast
Yield Serves 6 - 8
- 12 cloves garlic, peeled
- 4 tablespoons fresh oregano (or 1 tablespoon dried)
- 3 large limes, skin-on, quartered
- 1 small orange, skin-on quartered
- 1 tablespoon kosher salt
- 4 tablespoons olive oil
- 1 Berkshire Pork Shoulder, or Heritage Pork Shoulder about 6-7 pounds
MOJO SAUCE (OPTIONAL)
- 3/4 cup olive oil
- 3/4 cup fresh lime juice
- 1 tablespoon lime zest
- 3/4 cup sour orange juice
- 1 tablespoon orange zest
- 1/2 cup chopped fresh cilantro
- 8 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1½ teaspoons salt
- 1½ teaspoons freshly ground black pepper
Recipe notesOur super-easy Cuban-style pork roast recipe is slow roasted for fork-tender results. Serve shredded pork with rice, plantains, or in sandwiches, tacos, and salads.
- In the bowl of a food processor, add garlic, oregano, limes, orange, salt, and olive oil; purée until smooth paste forms.
- Trim any lumps of fat and connective tissue from the pork shoulder. Rub pork all over with the paste, really working it in; place in a non-reactive dish or vacuum bag along with any leftover paste. Cover, or seal, and refrigerate for at least 24 hours, up to 48 hours. Turn the pork from time to time to redistribute the marinade.
- Bring pork out of the refrigerator at least 30 minutes before ready to cook. Preheat oven to 250 degrees F. Place pork fat side up on a rack in a roasting pan. Pour 1 cup of water in the bottom of the pan. Roast the pork, occasionally turning the pan and basting with drippings until the meat easily shreds with a fork, about 8 hours. Remove from oven, rest for about 20 minutes.
- Meanwhile, make the mojo sauce, if using. Whisk together olive oil, lime juice and zest, orange juice and zest, cilantro, garlic, oregano, cumin, salt, and pepper. Set aside.
- Shred pork and serve with mojo sauce and your favorite accompaniments.