Cuban Slow Roasted Pork Recipe

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Cuban Slow Roasted Pork

Deb Lund


My slow roasted pork used in Cuban sandwiches was a big hit at our book club. I find buying a whole pork loin roast very economical and cooked this way is delicious. Taste tested by my husband and son with complete approval!

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8-10 people


20 Min


2 Hr 30 Min





1 c
1 cup olive oil
1/2 c
1/2 cup dry sherry
2 clove
garlic cloves minced
4 Tbsp
spices...i used key west citrus herb blend from market day. it has basil, rosemary, thyme and oregano as well as an orange, lime and other citrus flavors
the juice of one lemon (or two limes)


6 clove
garlic whole
whole pork loin

Directions Step-By-Step

The day before. Cut the loin into three separate roasts
Take a sharp knife and insert blade to make 2 equally spaced cuts the width of the knife in each of the roasts about 1/2 way down. Push 1 clove of garlic into each hole
Place the three roast in a dish and pour marinade over the roast and cover with plastic wrap. Refrigerate until you roast the meat, turning frequently
To roast place all thee into a large roasting pan lined with foil and
cover with foil until last 45 minutes.
Cook at 325 for 2 1/2 hours. (Be sure temp is over 160 for doneness)
You can feed this to a crowd or have it for three nights. I used 1 roast for dinner on Tuesday( yum) One for Cuban sandwiches being brought to a friend's home Wednesday and Thursday Slice up the last one thin, heated through in some chicken broth, made a gravy and had hot pork sandwiches. Pretty economical.
Be sure to let the roasts rest for 15 minutes before trying to slice. Also, if you are going to reheat, slicing is easier while it's cold. And it will warm up much quicker in a skillet with a bit of broth or water. Don't over cook or it will dry out.

About this Recipe

Course/Dish: Other Main Dishes, Pork, Roasts
Main Ingredient: Pork
Regional Style: Cuban
Hashtags: #Cuban, #Caribbean