Cuban Roast Pork

This was outstanding! We grilled this on the outdoor gas grill after marinating about a day. Everyone thought it was delicious!!!

I have made this 5 times now, and have stumbled upon a process that has proven to be BETTER than the "authentic" Cuban Roast Pork. Follow this recipe, EXCEPT....marinate for no less than 48 hours, turning halfway to ensure the whole thing is marinated. I only drain out the liquid...none of the spices or onions, and I bake it that way. I also baked it at 200 degrees for about 7 hours, covered with aluminum foil. The eighth hour, I pull it out, and suck out the MAJORITY of the liquid with a turkey baster, and I RESERVE THIS LIQUID for making my rice later on....this makes EXCELLENT tasting rice for black beans!! Finally, I take two forks and I shred the pork and spread it out in the pan. I spoon it's own drippings over it, (grease), and then I put it under the broiler on HIGH until it starts to get some "crispies". I turn it a few times and keep doing this...then it's ready to eat!! WOW!!!!! You will NOT be disappointed if you take the time to do this!!! Because of the time involved, I generally do two roasts at a time and just double the recipe...it preserves VERY well! ENJOY!!

WOW! What an awesome recipe. We also grilled our roast. It was sooo... flavorful. The onions we mixed with other vegetables and grilled when roast was done. It was a hit with my whole family. Thanks!!!

This was amazing. Very flavorful and aromatic. My Father (pickiest eater) highly complimented it. I marinaded the roast for 48 hours and didn't throw away extra marinade. Instead I baked the roast with marinade and basted very often. I strained and poured the leftover marinade over rice. Very easy for such great results! I absolutely plan to make this again.

I added more garlic and use 1/4 cup of lemon juice and 1/4 cup of lime juice. While roasting basted roast with a mild chilpolte sauce. I used the roast to make cuban sandwich. Great recipe for sandwich @ Three guys from Miami.