Thursday, December 22, 2011

Here we go again! Cuban Pork Roast

I went to my local supermarket to buy a pork shoulder, and there weren't any. I asked the butcher. "Do you have pork shoulders?" "All our pork shoulders are hams," he answered.

Pork butts it is! They are marinating to go into the oven on Saturday morning.

For these 2 pork butts I used:

1 head of  garlic pressed
1 head of garlic, cloves peeled and sliced in half
the juice of 4 oranges
the juice of 4 limes

2-3 tbsp salt
1-2 tbsp rosemary (chopped or pressed)
1 tbsp oregano

Please click here to see cooking instructions and helpful comments from a previous post and check back on Saturday to see how these turned out.


  1. QUE RICO!!!!!!! I <3 the addition of rosemary I'm going to have to try it like that next time I make it :)

  2. Yummy, just thinking about that mojo makes my mouth water. We'll be preparing the Puerto Rican version of pork shoulder, pernil, for Christmas Eve with my in-laws. Last year and this year I found the fresh bone-in picnic pork shoulder at Carnival Food Store, a huge supermarket in the Dallas area that caters to Mexican-Americans. If you have some type of Mexican market in your area you might be able to find what you're looking for. The pork butt will be awesome roasted too! Feliz Navidad!

  3. Merry Christmas Nathan, always glad to hear from you! Enjoy your holiday :)

  4. Feliz Navidad Kearby. I could have ventured to a butcher shop a little further north where I have bought the pernil in years past, but time was not my friend this year. Enjoy your Christmas Eve with the in-laws!

  5. They look good, and I'm glad I stopped by. I will be bringing Cuban pork roast to Christmas dinner this year. I like to see how you do it!

    Merry Christmas Ivonne!