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4.88 from 8 votes

Slow roasted Cuban pulled pork recipe

This slow roasted Cuban pulled pork recipe is a delicious and easy meal, perfect for family dinner.
Prep Time10 minutes
Cook Time3 hours 20 minutes
Resting Time15 minutes
Total Time3 hours 45 minutes
Course: Dinner
Cuisine: Cuban
Servings: 3 lbs.
Calories: 528kcal
Author: Cheryl Bennett

Equipment

Ingredients

  • 3 lbs. boneless pork shoulder / pork butt
  • 2 tsp. black pepper
  • 1 1/2 tbsp. kosher salt
  • 1/4 cup olive oil divided
  • 2 medium onions halved
  • 6 cloves garlic minced
  • 1 1/2 tsp. ground cumin
  • 2 1/2 tbsp. dried oregano
  • 2 bay leaves
  • 1 cup orange juice
  • 1/4 cup lime juice

Instructions

  • Preheat oven to 300°F / 150°C.
  • In a heavy-bottomed Dutch oven, heat oil over medium high heat. 
  • Season pork all over with half of the salt and pepper. Sear pork on all sides - this will take about 3 - 5 minutes per side to get a deep brown color.
  • Add onions to the pot, along the sides of the pork.
  • Combine remaining ingredients for mojo sauce in a small bowl and whisk together.
  • Reserve 1/4 cup of marinade, set aside. Pour remaining marinade over pork, cover and slide into the oven.
  • After 2 1/2 hours, uncover pork and baste with juices in pot. Roast for an additional 30 - 45 minutes, until a nice bark forms on the outside of pork.
  • Remove pork from oven and let it cool for 10 - 15 minutes before shredding (either with two forks or with gloved hands).
  • Pour remaining marinade over pork and serve.

Notes

OPTION FOR MARINADE:

Add pork, along with marinade to a zip-top bag and refrigerate for 2 - 24 hours. Remove from marinade, pat pork dry and proceed with recipe.

Nutrition

Serving: 6ounces | Calories: 528kcal | Carbohydrates: 11g | Protein: 57g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 35g | Cholesterol: 216mg | Sodium: 1111mg | Fiber: 2g | Sugar: 5g