Cuban Pork Roast, also known as “Pernil,” is a succulent and flavorful dish that holds a special place in Cuban cuisine. This traditional recipe features a marinated pork shoulder or leg, slow-roasted to perfection, resulting in tender, juicy meat with a crispy exterior. With its roots in the rich culinary heritage of Cuba, this dish showcases the vibrant flavors and techniques that have made Cuban cuisine famous around the world. Whether enjoyed at festive gatherings or as a comforting family meal, Cuban Pork Roast is sure to delight with its aromatic spices and mouthwatering taste.

Cuban Pork Roast, or Pernil, has its origins deeply rooted in Cuban culinary traditions, heavily influenced by the island’s history and cultural diversity. The dish combines elements of Spanish, African, and Caribbean cooking styles, creating a unique blend of flavors and techniques.

Pork became a staple in Cuban cuisine due to the abundance of pigs on the island, making it an affordable and readily available meat. Pernil was traditionally prepared for special occasions, such as holidays and family gatherings, where a whole pig would be roasted on a spit over an open fire. This method, known as “Caja China” or “Chinese Box,” is still used today for large-scale celebrations.

The key to the rich and flavorful Cuban Pork Roast lies in the marinade. The pork is typically marinated for several hours or overnight, allowing the flavors to penetrate the meat. The marinade often includes a combination of citrus juices, such as sour orange or a mix of orange and lime, along with aromatic spices like garlic, cumin, oregano, and sometimes a hint of cinnamon. The marinade not only infuses the meat with flavor but also helps to tenderize and moisten it during the slow cooking process.

Traditionally, Cuban Pork Roast is slow-cooked in the oven or on a grill, allowing the flavors to develop and the meat to become tender and juicy. The initial high heat helps to create a crispy and caramelized exterior, while the lower heat ensures the pork cooks evenly and retains its moisture.

Today, Cuban Pork Roast is cherished not only in Cuba but also in Cuban-American communities around the world. It has become an iconic dish associated with family gatherings, cultural celebrations, and a symbol of Cuban culinary heritage.

PREP: 10 MIN. + MARINATING

BAKE: 1 HOUR + STANDING

MAKES: 12 SERVINGS

INGREDIENTS

• 5-6 pounds pork shoulder or leg
• 1 cup sour orange juice (or a mixture of orange and lime juice)
• 8 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons dried oregano
• 2 tablespoons ground cumin
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 large onion, thinly sliced

INSTRUCTIONS

1. In a bowl, combine the sour orange juice, minced garlic, olive oil, dried oregano, ground cumin, salt, black pepper, paprika, ground coriander, and ground cinnamon. Mix well to incorporate all the ingredients.
2. Place the pork shoulder or leg in a large dish or resealable plastic bag.
3. Pour the marinade over the pork, making sure it is evenly coated on all sides. If using a plastic bag, seal it tightly, removing any excess air. If using a dish, cover it with plastic wrap. Place the pork in the refrigerator and let it marinate for at least 4 hours or overnight for maximum flavor.
4. Preheat the oven to 325°F (163°C).
5. Remove the pork from the marinade, allowing any excess marinade todrip off.
6. Place the sliced onions in the bottom of a roasting pan or Dutch oven, creating a bed for the pork.
7. Place the marinated pork on top of the sliced onions, fat side up.
8. Cover the roasting pan or Dutch oven tightly with a lid or aluminum foil.
9. Roast the pork in the preheated oven for about 4-5 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender and easily shreds with a fork.
10. After the first 2 hours of cooking, remove the lid or foil and baste the pork with the pan juices every 30 minutes to enhance the flavor and moisture.
11. During the last 30 minutes of cooking, increase the oven temperature to 400°F (204°C) to allow the pork’s exterior to become crispy and golden brown.
12. Once the pork is fully cooked and has a crisp exterior, remove it from the oven and let it rest for about 15-20 minutes before slicing or shredding.
13. Slice or shred the Cuban Pork Roast as desired and serve it hot.
14. Serve the Cuban Pork Roast with traditional accompaniments such as black beans and rice, fried plantains, and a side of mojo sauce (made with garlic, citrus juice, and olive oil) for added flavor.

NOTES:

• Cuban Pork Roast is a flavorful and iconic dish that embodies the vibrant culinary traditions of Cuba. The slow-roasting process, combined with the aromatic spices and tangy citrus marinade, creates a tender and juicy pork that is bursting with flavor. Whether enjoyed as the centerpiece of a celebratory feast or as a comforting family meal, Cuban Pork Roast is sure to transport your taste buds to the heart of Cuba and leave you craving more of its irresistible goodness.