Roast Pork Cuba Libre

Transform your dinner table into a tropical feast with Roast Pork Cuba Libre, a bold and succulent dish that marries iconic Caribbean flavors with a tantalizing twist. This recipe infuses a juicy pork shoulder with a vibrant marinade of dark rum, cola, fresh lime and orange juices, and an aromatic blend of garlic, cumin, oregano, and paprika. Slow-roasted to tender perfection, the pork is basted in its flavorful marinade, creating a rich caramelized crust that’s impossible to resist. Perfect for entertaining or a weekend indulgence, this dish is beautifully finished with fresh cilantro and lime wedges for a zesty garnish. Whether served with rice, plantains, or crusty bread, Roast Pork Cuba Libre is a celebration of tropical flavors you won’t soon forget.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 4 pounds pork shoulder (bone-in or boneless)
• 0.25 cups dark rum
• 1 cups cola (preferably Cuban-style or regular cola)
• 0.25 cups fresh lime juice
• 0.5 cups orange juice
• 2 tablespoons olive oil
• 6 cloves minced garlic
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 leaves bay leaves
• 0.25 cups chopped fresh cilantro (optional, for garnish)
• 4 wedges lime wedges (optional, for serving)

Directions

Step 1

In a medium mixing bowl, whisk together the dark rum, cola, lime juice, orange juice, olive oil, minced garlic, ground cumin, dried oregano, paprika, salt, and black pepper to create the marinade.

Step 2

Place the pork shoulder in a large, resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully covered. Add bay leaves to the marinade mixture.

Step 3

Seal the bag or cover the dish and marinate the pork in the refrigerator for at least 6 hours, preferably overnight, for maximum flavor.

Step 4

Preheat your oven to 325°F (165°C).

Step 5

Remove the pork from the marinade and place it in a roasting pan. Discard the bay leaves but reserve the marinade for basting.

Step 6

Roast the pork in the oven for approximately 3.5 to 4 hours, or until the internal temperature reads 190°F (88°C) for pull-apart tender pork. Baste the pork with the reserved marinade every 30-45 minutes during cooking.

Step 7

Once the pork is cooked, remove it from the oven and allow it to rest for 15 minutes before shredding or slicing.

Step 8

Transfer the pork to a serving platter and garnish with chopped fresh cilantro, if desired. Serve with lime wedges on the side for an extra zesty kick.

Nutrition Facts

Serving size	2669.1 grams (2669.1g)

Amount per serving	% Daily Value*
Calories	5232

Total Fat 393.00g	504%
Saturated Fat 131.50g	658%
Polyunsaturated Fat 2.70g
Cholesterol 1270mg	423%
Sodium 6403mg	278%
Total Carbohydrate 79.40g	29%
Dietary Fiber 10.70g	38%
Total Sugars 40.70g
Protein 331.20g	662%

Vitamin D 0IU	0%
Calcium 376mg	29%
Iron 22mg	120%
Potassium 5707mg	121%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.3%

Protein: 25.6%

Carbs: 6.1%