Cuban Vodú Pork Roast

This spicy pork roast recipe will have your family thinking you're practicing magic in the kitchen. It's simple to make but the flavors are complex. The enticing aroma will have everyone gathering in the kitchen waiting for dinner before it's ready to come out of the oven.

Course dinner

Cuisine Carribbean, Cuban, Keto

Keyword gluten free, Pork

Prep Time 10

Cook Time 35

Marinating Time 6

Total Time 6 45

Servings Servings

Calories 284kcal

Author Brandy

Equipment

Ingredients

½ cup olive oil
1 tbsp orange zest
1/2 cup lime juice FRESH - not bottled
1 bunch cilantro
¼ cup lightly packed mint leaves
3 tbsp allulose
8 garlic cloves divided
2 tsp oregano dried
1 tbsp ground cumin
1 tsp salt * to taste
1 tsp pepper
2 lbs pork roast * Tied or in one piece - Pork loin or pork shoulder (a very fatty cut of meat and better for the slow cooker method.)

Instructions

Marinade~

Add all of the ingredients except pork and four of the garlic cloves to a blender and pulse until smooth.
Pour into a large ziplock bag and add the pork. Let it marinate in the fridge for at least 4 hours and up to overnight. Turn over occasionally to make sure it really soaks in.

Oven Cooking Method - Results in firm medallions ( the best method)

Preheat oven to 425 degrees F. Place the pork on a baking sheet with a wire rack. Now it the time to add any additional pepper if you like a lot of it.
Slice each of the four remaining garlic cloves in half. Slice shallow cuts along the top of the roast and push the garlic into them.
Roast the pork for 30 minutes. It should be lightly browned and the center should reach between 145°F - 160°F (62.7°C - 71.1°C).
Transfer to a cutting board, cover with aluminum foil and let rest at least 15 minutes.
Carve in thin slices against the grain and serve with desired sides or on Cubano Sandwiches.

Crock Pot Cooking Method - Results in tender pork that can be shredded with a fork (good if you plan to shred the meat).

After marinating, slice the four remaining garlic cloves in half and push them into shallow slits that you cut into the the top of the roast.
Add the roast and the marinade to the crock pot with a cup of broth, water or wine and cook on high for 2 hours or low for 4 hours until fork tender.
Do NOT let the crock pot run dry or you will have chewy pork. You can add1 cup of water, chicken stock or white wine more if you see the pot is going dry.
Brown in the oven under the broiler for 4-5 minutes if a crispy crust is desired.
Let rest for ten minutes and carve or shred. Serve with desired sides.

Notes

The nutritional values are calculated including the marinade. Some of that will most likely be discarded but it is included anyway since it's impossible to tell if people will consume it.

Nutrition