Clay Pot Cuban Style Pork Roast

barbara lentz


When cooking in a clay pot the food loses no moisture creating a moist and flavorful dish. Clay pots are soaked in water for 15 minutes before use and then set in a cold oven and then let to come up to temperature. The food cooks with a steaming effect that makes it so delicious. The clay pot is not washed in harsh cleaners because the pot is porous and absorbs the flavors of what is put into it.


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24 Hr
3 Hr


  • 3 to 4 lb
    pork roast shoulder
  • 2 large
    oranges juiced
  • 1 large
    lemon juiced
  • 1 large
    bay leaf
  • 2 Tbsp
    sea salt
  • 2 tsp
    each cumin powder, and oregano
  • 20 clove
  • 2 medium
    onions cut into thin rounds
  • 1 c
    chicken broth
  • 1/2 c
    dry white wine

How to Make Clay Pot Cuban Style Pork Roast


  1. The night before that the pork roast and poke holes all over. Rub the sea salt all over the roast.
  2. Mix the orange juice, lemon juice, garlic cumin powder and oregano in a food processor. Pour over roast and marinate overnight.
  3. Soak the clay pot in water for 15 minutes. Place the pork roast in the clay pot. Pour marinade over top. Lay the onions around the roast and throw in the bay leaf.
  4. Pour the wine and chicken broth over roast.
  5. Set the clay pot in a cold oven and set the temp to 300 degrees. Bake for 3 hours.
  6. Remove roast from pot and shred with fork. Place the drippings in a saucepan and bring to a boil and reduce to desired thickness. Serve over pork

Printable Recipe Card

About Clay Pot Cuban Style Pork Roast

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Cuban

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