Cuban Pork Roast
A delicious pork roast to be used in tacos, bowls, nachos, or on top of baked potatoes for easy weeknight meals.
I love to make a flavorful roast, or a whole chicken, on the weekend and then use the protein different ways throughout the week.
Just the Recipe | 10 Servings
Ingredients
1 4-5 lb Pork Roast (Boneless Shoulder Roast or Boston Butt)
1 Tbs Dijon mustard
2 Garlic Cloves, Minced
1 Orange, freshly juiced
2 Limes, freshly juiced
1 Cup Pork Broth
1 Cup Beer
Spice Blend
1 1/2 Tbs Kosher Salt
1/2 tsp Ground Black pepper
1/4 tsp Cayenne Pepper
1/2 tsp Ground Allspice
1/2 tsp Cinnamon
1 tsp Cumin
1 Tbs Ancho Chili Powder
1 Tbs Paprika
1/2 Tbs Dried Oregano
From the Pantry
Olive Oil or Coconut Oil
Oven Temp: 325° | Dish: Dutch Oven
Steps
Take the pork roast out of the refrigerator for about 30 minutes prior to cooking.
Mix the spice blend in a small bowl.
Rub the pork roast with the mustard and coat evenly with the spice blend.
Heat the Dutch Oven with 2 Tbs of oil. When hot, add the pork roast, fat side down (if there’s a fat cap on the roast). Brown for 5 minutes and then rotate. Continue until all sides are browned. Remove to a plate.
In the hot Dutch Oven, cook the minced garlic for 30 seconds. Immediately add the beer and de-glaze the pan. Scrape up any brown bits. Add the orange juice, lime juice, and pork broth. Stir and bring to a boil.
Add the pork roast back to the pan and cover with the lid.
Put in the oven and cook for 4 -5 hours, until the internal temperature reads 185°. Remove and tent to rest the meat for about 15 minutes.
Shred or slice the pork to serve. Adding back to the juices to keep moist.
There are so many ways to serve this:
Sandwiches
Rice bowls
Tacos
Enchiladas
Nachos
Pozole
On baked potatoes (or sweet potatoes)
Top with fresh and cool ingredients such as:
Chopped cilantro
Diced radishes
Diced tomatoes
Scallions
Dill
Sour Cream
Slices jalapenos
Avocado
Lime wedges
Pinto Beans
Toppings are key!
Meal Block Plan | 8-10 Meals
Store in the fridge and reheat to serve.
If using for work week lunches, pack as rice bowl lunches. Store the toppings separately to add after reheating.
The roast pork will keep for about 5 days. After that, store in the freezer (label it and include the date!) for up to three months.
The beauty of this recipe is how versatile it is.
We eat it all week long but it works in so many different dishes that it doesn’t feel like we’re eating leftovers.
Kitchen Acumen Tips:
This works really well in the slow cooker. Follow the same steps but add the pork roast and then the broth/juice/beer sauce to a slow cooker and cook on Low for 8 hours.
You can use a bone-in roast, it will just take longer to cook.
If you don’t have a fresh oranges you can use orange juice from concentrate.
Substitute chicken stock for pork stock.
I use 1/2 tsp of Cayenne, do the same if you like spice.
You can marinate the pork in the mustard and spice blend overnight for extra flavor.
You can make the spice rub days in advance. Often I’ll so this during the week and store in a small jar so that there’s one less step I have to do on the weekends when I am meal prepping.
Be creative in how you serve this dish!
