Cuban-Style Roast Pork Shoulder

  • Active Time 10m
  • Total Time 15h 50m
  • Rating ****

Serves 10

Garlic, cumin and lime juice give this pork shoulder its characteristic Cuban flavor. Long cooking gives the meat its traditional Cuban texture. Remember to start marinating the pork at least 12 hours before you plan to roast it. Serve with an avocado salad, black beans and rice and cold beer.


  • 1 pork shoulder (7 to 8 pounds), washed, patted dry
  • 1 head garlic, broken into cloves, peeled, finely chopped
  • 1 tablespoon salt
  • 2 cups fresh lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon freshly ground black pepper


Using paring knife, make 1/2 inch-deep slits over pork about 2 inches apart. Place pork in large ceramic roasting dish. Pound garlic and salt with pestle in large mortar until paste forms. Add lime juice, olive oil, cumin, oregano and black pepper; pound to release aromatics from herbs and spices. Alternatively, mix ingredients in food processor. Pour half of mojo sauce over pork, pressing garlic pieces into slits of pork. Cover and refrigerate pork, turning occasionally, at least 12 hours and up to 1 day. Cover and refrigerate remaining mojo sauce separately.

Preheat oven to 350 degrees F. Generously sprinkle pork all over with salt and pepper. Arrange pork, fat side up, in large heavy roasting pan. Roast pork until meat thermometer inserted into center of pork registers 190 degrees F, about 3 hours and 30 minutes. If the meat browns too quickly, tent pork loosely with foil, reduce heat to 325 degrees F and continue cooking to desired temperature.

Transfer pork roast to cutting board; let rest 10 minutes. Slice pork and transfer to platter. Drizzle reserved mojo sauce over top and serve.

Recipe created exclusively for by Steven Raichlen, the author of the award-winning Barbecue Bible.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4668

nutrition information per serving

501 calories; 24g total fat; 213mg cholesterol; 941mg sodium; 6g carbohydrates; 1g fiber; 63g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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