Cuban Pork Shoulder
Cuban Pork Shoulder



  • 2kg pork shoulder on the bone
  • 4 grated garlic cloves
  • 1 tbsp each cumin and coriander seeds
  • 2 tsp dried oregano
  • 1 orange, juice only
  • 2 limes, juice only
  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • Salt and pepper
  • Black beans and brown rice, to serve
  • Slash the fat on the pork shoulder with a sharp knife. Grind the garlic, coriander and cumin seeds and dried oregano in a pestle and mortar to make a paste. Whisk in the orange and lime juice, red wine vinegar and oil, and season well. Coat the pork with the mixture and leave in the fridge overnight to marinate.
  • When ready, preheat the oven to 160C. Place the pork shoulder in a roasting tin, cover with foil and roast for 3 hours. Remove the foil, baste well and roast for 2 hours more or until soft and falling from the bone. Shred between forks and serve with black beans and brown rice.
5 hrs
4 serving

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