Cuban Roast Pork

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 07/1/21
Cuban Roast Pork

 Leah Maroney
Prep: 5 mins
Cook: 40 mins
Chilling: 8 hrs
Total: 8 hrs 45 mins
Servings: 4 servings
Yield: 1 pork loin
Nutrition Facts (per serving)
837 Calories
44g Fat
16g Carbs
91g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 837
% Daily Value*
Total Fat 44g 56%
Saturated Fat 12g 58%
Cholesterol 272mg 91%
Sodium 695mg 30%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 13g
Protein 91g
Vitamin C 10mg 52%
Calcium 60mg 5%
Iron 4mg 19%
Potassium 1312mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When done right, Cuban roast pork is succulent and sweet. It goes perfectly with a side of Cuban rice and beans or some plantains. The pork is marinated in a delicious sauce called mojo that is both sour and sweet.

The recipe is very simple, but is loaded with flavor. Marinating takes some time, but it’s otherwise an easy and manageable dish to throw together on a weeknight. Get the pork started the night before, then pop it in the oven when you get home from work. The whole house will smell amazing and you can cook the rice and beans in the time it takes to bake.

Use the leftover pork along with some sliced ham, pickles, and Swiss cheese to make a medianoche or Cubano sandwich. They are both delicious pressed sandwiches that will satisfy an afternoon or late night craving.

Ingredients

  • 1/4 cup olive oil

  • 1 teaspoon oregano

  • 2 teaspoons ground cumin

  • 2 teaspoons paprika

  • 1/4 cup brown sugar

  • 2 garlic cloves, minced

  • 1/4 cup orange juice

  • 1/4 cup lemon juice

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 1 (2- to 3-pound) pork loin, boneless, center cut

Steps to Make It

  1. Gather your ingredients. If your pork loin isn’t wrapped in string you can choose to do so. It also works without the string. 

    Cuban Roast Pork
     Leah Maroney

  2. Whisk together the olive oil, oregano, cumin, paprika, brown sugar, garlic, orange juice, lemon juice, salt, and pepper in a bowl. 

    Cuban Roast Pork
     Leah Maroney

  3. Add the pork loin to the marinade. You can do this in a large plastic bag or in a large bowl, covered with plastic wrap. Place the pork in the refrigerator for at least 8 hours, but ideally overnight. Turn the pork once if you can if it is in a bowl. 

    Cuban Roast Pork
     Leah Maroney

  4. Preheat the oven to 400 F. Add the pork loin to your roasting pan rack fat side up. Place the rack in the middle position of the oven. Put the roasting pan in the oven and bake for about an hour or until the internal temperature reaches 165 F. The cooking time will vary based on the thickness of the roast. 

    Cuban Roast Pork
     Leah Maroney

  5. Allow the roast to rest for about 10 minutes. Remove the strings if they were in place. 

    Cuban Roast Pork
    Leah Maroney 

  6. Cut the roast into round. You can decide what thickness you want. If you are using it for a sandwich, then cut them on the thinner side. 

    Cuban Roast Pork
     Leah Maroney

  7. Serve the roast pork with your favorite Cuban sides like rice and beans or plantains, or use slices in a Cubano or medianoche sandwich. 

    Cuban Roast Pork
     Leah Maroney

Recipe Variation

  • If you have more time on your hands, you can also make this dish with a pork butt or shoulder. Roast it low and slow at 275 F for around 7 hours, then shred it or slice it. This is a more authentic Cuban roast, but takes a lot of time and this pork loin is just as delicious.