Light & Fresh

Cuban Marinated Pork Shoulder

Transport yourself to somewhere sunny with the fresh citrus and herb flavours of this marinated roast.

Intermediate
6
10 mins + overnight marinate
2 hours, 20 mins

1.5kg boneless New Zealand pork shoulder

¾ cup olive oil

1 Tbsp orange zest

¾ cup orange juice

½ cup lime juice

1 cup coriander, finely chopped

¼ cup mint leaves, finely chopped

8 garlic cloves

1 Tbsp fresh oregano (or 2 tbsp dried)

2 tsp ground cumin

Salt and pepper

Ingredients

1.5kg boneless New Zealand pork shoulder

¾ cup olive oil

1 Tbsp orange zest

¾ cup orange juice

½ cup lime juice

1 cup coriander, finely chopped

¼ cup mint leaves, finely chopped

8 garlic cloves

1 Tbsp fresh oregano (or 2 tbsp dried)

2 tsp ground cumin

Salt and pepper

Nutrition

No items found.
01
Make the marinade

Place pork shoulder in a dish or large snap-lock bag. In a food processor, combine orange juice, coriander, mint and garlic. Pulse until finely chopped. Transfer the mixture to a bowl and add olive oil, orange zest, lime juice, oregano and cumin. Mix to combine.

01
02
Marinade overnight

Pour the marinade over the pork. Cover dish or seal bag and place in the fridge to marinate for 6 hours (or overnight).

02
03
Preheat oven

Preheat oven to 210°C.

03
04
Roast

Place the marinated pork shoulder on a wire rack over a baking tray. Season with salt and pepper then roast in the oven for 30 minutes. After 30 minutes, turn the oven down to 190°C and roast for another hour and 20 minutes.

04
05
Serve

Let the pork roast rest for at least 10 minutes before carving. Serve with a fresh summer salad, seasonal greens, and roast kumara for a delicious, light meal.

05
Learn more about roasting
Learn more about Roast

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Light & Fresh

Cuban Marinated Pork Shoulder

Transport yourself to somewhere sunny with the fresh citrus and herb flavours of this marinated roast.

10 mins + overnight marinate | 2 hours, 20 mins
Intermediate
6

1.5kg boneless New Zealand pork shoulder

¾ cup olive oil

1 Tbsp orange zest

¾ cup orange juice

½ cup lime juice

1 cup coriander, finely chopped

¼ cup mint leaves, finely chopped

8 garlic cloves

1 Tbsp fresh oregano (or 2 tbsp dried)

2 tsp ground cumin

Salt and pepper

01
Make the marinade

Place pork shoulder in a dish or large snap-lock bag. In a food processor, combine orange juice, coriander, mint and garlic. Pulse until finely chopped. Transfer the mixture to a bowl and add olive oil, orange zest, lime juice, oregano and cumin. Mix to combine.

02
Marinade overnight

Pour the marinade over the pork. Cover dish or seal bag and place in the fridge to marinate for 6 hours (or overnight).

03
Preheat oven

Preheat oven to 210°C.

04
Roast

Place the marinated pork shoulder on a wire rack over a baking tray. Season with salt and pepper then roast in the oven for 30 minutes. After 30 minutes, turn the oven down to 190°C and roast for another hour and 20 minutes.

05
Serve

Let the pork roast rest for at least 10 minutes before carving. Serve with a fresh summer salad, seasonal greens, and roast kumara for a delicious, light meal.