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How To Make Cuban Pork Roast

How To Make Cuban Pork Roast

Chef and food writer Pamela Lalbachan shows you how to cook a classic Cuban roast pork.


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180° c  -  360° f


  • 1 1/2 kg pork leg
  • 4 cloves garlic
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 medium onion
  • 100 ml orange juice
  • 50 ml lime juice
  • 3 lemon juice
  • 2 bay leaves
  • 2 tsp sea salt


Before marinading the pork, make a few incisions with a sharp knife across the meat. To make the marinade, mash garlic, oregano, cumin and salt in a mortar and pestle until it forms a paste. Coat the pork in the marinade, using your hands to ensure it is mixed in and evenly distributed.

Line a large ovenproof dish with the chopped onion and add the orange, lime and lemon juices and bay leaves. Place the meat on top and sprinkle liberally with pepper. Leave to marinate in the fridge for at least an hour, or overnight if possible. Transfer the pork to a large ovenproof dish, cover with foil and cook at 180 degrees for 2 hours. Place it in the middle of the oven and keep an eye on it to check the pork doesn't burn. After 2 hours, remove the pork from the oven, spoon the remaining marinade over the meat and add some of the onions to the pan. Return to the oven to cook for another half an hour, until the onions are well cooked.

Serve with Cuban rice and beans or in a sandwich.