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Cuban-inspired roast pork recipe

12 ratings

Bring some sunshine to your table with this Cuban-inspired pork recipe. With pork shoulder slow cooked to perfection with oranges and garlic and served with a herby green rice, it's a great alternative roast or celebration dinner recipe. See method

Serves 8
20 mins to prepare and 4hrs 30 mins to cook, plus overnight marinating
795 calories / serving

Ingredients

For the marinade

2 tbsp olive oil
4 cloves garlic, roughly chopped
10g fresh oregano or 1 tbsp dried oregano
30g fresh coriander
20g fresh mint, leaves torn
4 limes, juiced
1 tsp ground cumin
1 tbsp flaky sea salt

For the pork

1.9kg boneless pork shoulder joint
3 oranges, quartered
1 garlic bulb, halved

For the green rice

500g long grain rice, rinsed
4 spring onions
1 lime, juiced
30g coriander, finely chopped
30g mint, leaves finely chopped

Perfect with:

Tesco Finest Provence Rose 75Cl
Tesco Finest English Sparkling Wine 75Cl
Tesco Finest Valpolicella Ripasso 75Cl

Perfect with:

Tesco Finest Provence Rose 75Cl
Tesco Finest English Sparkling Wine 75Cl
Tesco Finest Valpolicella Ripasso 75Cl

If you don't have any limes, try a lemon instead

Each serving contains

Energy
785kj
795kcal 40%
Fat
43g 62%
Saturates
13g 67%
Sugars
2g 3%
Salt
2.7g 45%

of the reference intake
Carbohydrate 56.5g Protein 48.5g Fibre 1.5g

Method

Put all of the ingredients for the marinade into a high-powered blender or food processor and blitz until almost completely smooth. Reserve about half of the mixture in a clean jar or sealable tub to use as a sauce for the cooked pork.
Take the pork out of the packaging and put into a large bowl or large zip-lock bag. Pour over the other half of the marinade and rub in to ensure the pork is well coated. Cover or seal and chill in the fridge for at least 2 hours, preferably overnight.
Once marinated, preheat the oven to gas 1, 140°C, fan 120°C.
Put the quartered oranges and the garlic bulb into the centre of a large roasting tin and add 200ml water. Place the marinated pork joint on top of the oranges and garlic and pour over any excess marinade from the bowl or bag.
Cover loosely with foil and cook for 3 hours.
After 3 hours, take the tin out of the oven and increase the heat to gas 4, 180°C, fan 160°C. Remove the foil, spoon over the juices from the tin to baste and return to the oven to cook for another 1hr-1 hr 30 mins until browned and the skin is crisp.
Meanwhile, put the rinsed rice into a saucepan with 800ml cold water. Bring to a boil, cover with a lid and simmer on a very low heat for 15 mins. Do not remove the lid to stir.
After 15 mins, remove the lid and test the rice. If all the water hasn’t been absorbed or the rice isn’t tender, cook uncovered, over a very low heat for another 2-3 mins until dry and fluffy.
Stir through the spring onions, lime juice and chopped herbs and season with salt and black pepper.
Once the pork is cooked, allow to rest, uncovered, in the tin for 10 mins before slicing.
Serve the sliced pork with the green rice and some roasted oranges from the tin, if you like, drizzled with the reserved herby marinade.