Cuban Pork Shoulder
Cuban Pork Shoulder



  • 2kg pork shoulder on the bone
  • 4 grated garlic cloves
  • 1 tbsp cumin seeds
  • 1 tbsp 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
  • Mixed bean salad, to serve
  • Slash the fat on the pork in several places with a sharp knife. Pop the garlic, cumin, coriander seeds and oregano into a pestle and mortar, and pound to make a rough paste. Whisk in the orange and lime juice, vinegar, and oil, and season well. Place the pork in a large bowl, pour over the marinade, and massage into the meat. Leave to rest in the fridge overnight.
  • Preheat the oven to 160C. Place the pork in a roasting tin, cover with foil, and roast for 3 hours. Remove the foil, baste thoroughly, and roast for 2 hours more or until falling off the bone. Serve with bean salad and crusty bread.
5 hrs
4 serving

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