How to Make Havana Roast Pork

One of the tastiest roast pork dishes I know, this recipe makes a wonderful centre piece when entertaining guests. It does require a little more attention than a normal pork joint, but I can guarantee it is more than worth the effort.

As always, especially with Pork, make sure you use the best quality you can find. Ideally you want to use pasture fed Pork, your butcher should be able to help you. If not, perhaps it's time to find a new butcher…

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5 from 1 vote

Havana Roast Pork

One of the tastiest roast pork dishes, this recipe makes a wonderful centrepiece when entertaining guests. The flavoursome marinade and slow roasting process ensure a succulent and aromatic pork shoulder that pairs perfectly with sweet potatoes or cauliflower rice.

Prep Time20 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 20 minutes mins

Course: Dinner

Cuisine: Paleo

Keyword: Cuban Pork, Havana Roast Pork, Marinated Pork, Roast Pork

Servings: 8 Serves

Calories: 350kcal

Cost: $25

Equipment

• Medium pan
• Mortar and pestle
• Small bowl
• Sharp knife
• Large resealable plastic bag
• Roasting Dish
• Foil
• Carving board
• Saucepan

Ingredients

• 1.5-2kg high quality pork shoulder
• 1 tbsp cumin seeds
• ½ tbsp black peppercorns
• 6 whole cloves
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 6 garlic cloves crushed
• 1 tbsp raw honey
• Juice of 1 orange
• Juice of 2 limes
• 2 tbsp olive oil
• Sea salt

Instructions

Prepare the Marinade:

• Heat a pan to medium heat. Add the cumin and peppercorns and toast for 2 minutes, taking care not to burn.
• In a mortar and pestle, crush the toasted spices with the cloves, oregano, thyme, and a little sea salt. Add the crushed garlic to form a paste.
• Transfer the spice mixture to a small bowl and stir in the citrus juices, honey, and olive oil.

Marinate the Pork:

• With a sharp knife, pierce the pork shoulder all over.
• Place the pork in a large resealable plastic bag, pour over the marinade, and shake well to ensure all the meat is well coated.
• Leave the pork to marinate in the refrigerator overnight.

Roast the Pork:

• Preheat the oven to 200C / 400F / Gas Mark 6.
• Place the marinated pork in a roasting dish, keeping the marinade to one side, and cook for 30 minutes.
• Lower the oven temperature to 160C / 325F / Gas Mark 3. Baste the pork with the marinade, cover with foil, and roast for another 2 to 2.5 hours until cooked through. Baste the meat with the juices from the dish whenever you can to maximise the flavour.

Rest and Prepare the Sauce:

• Transfer the pork to a carving board and cover with foil, leaving it to stand for 10 minutes.
• Pour any leftover juices from the roasting dish into a saucepan and skim the fat off the top. Bring to the boil, then simmer for 5 minutes, stirring regularly.

Serve:

• Carve the pork and serve with the reduced juices. This dish works great with sweet potatoes or cauliflower rice.

Notes

• Marinating the pork overnight is essential for the best flavour.
• Be sure to use high-quality, pasture-fed pork for the best results.
• Adjust the level of spices according to your preference.

Do you often make a roast? I'd love to hear how you make yours in the comments below!