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Havana Roast Pork paleo dinner lunch recipe-min
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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
Cook Time3 hours
Total Time3 hours 20 minutes
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.