Cuban Pork Shoulder Recipe | Yummly
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Cuban Pork Shoulder

The Frayed Apron: "Hi Veronica, thanks for your review. I would not…" Read More
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  • 3/4 cup olive oil (extra virgin)
  • 1 cup cilantro (minced, or parsley)
  • 1/4 cup mint leaves (minced)
  • 1 tablespoon orange zest
  • 3/4 cup orange juice (fresh squeezed)
  • 1/2 cup fresh lime juice
  • 8 cloves garlic (minced)
  • 1 tablespoon fresh oregano (minced)
  • 2 teaspoons ground cumin
  • 1 tablespoon kosher salt
  • 1 tablespoon red pepper flakes
  • 3 1/2 pounds boneless pork shoulder
  • 3 1/2 pounds boneless pork shoulder
  • 4 1/2 pounds bone-in pork shoulder
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    The Frayed Apron 9 months ago
    Hi Veronica, thanks for your review. I would not recommend doubling the oil for the slow cooker version because it’s unnecessary. Usually, I’ll just double the meat and keep the liquids the same but increase the spices.
    Veronica Vazquez 10 months ago
    I made the slow cooker version and had to double the recipe for a 7lb roast. This was far too much oil and did not taste like the lechon I am used to so I will keep looking for that recipe. This one had good texture and flavor minus the heavy oil flavor but I’m not going to call it Cuban.