Cuban Adobo Pork Shoulder Recipe

Name: Cuban Adobo Pork Shoulder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3-pound pork shoulder; 5 medium garlic cloves, peeled and mashed; 2 teaspoons Kosher salt; 1 1/2 - 2 teaspoons freshly ground cumin seeds; 2 tablespoons finely chopped fresh sage leaves; 1 tablespoon finely chopped fresh oregano leaves; 1/2 teaspoon freshly ground black pepper (I like Malabar) or white pepper; 2 - 3 tablespoons olive oil; 2 medium onions, peeled and thickly sliced; 1 - 2 cups of chicken stock, heated; 3 or 4 medium carrots, peeled and cut into bite-sized chunks (strictly optional, but nice to serve with the sauce)

Servings: persons

1 3-pound pork shoulder
5 medium garlic cloves, peeled and mashed
2 teaspoons Kosher salt
1 1/2 - 2 teaspoons freshly ground cumin seeds
2 tablespoons finely chopped fresh sage leaves
1 tablespoon finely chopped fresh oregano leaves
1/2 teaspoon freshly ground black pepper (I like Malabar) or white pepper
2 - 3 tablespoons olive oil
2 medium onions, peeled and thickly sliced
1 - 2 cups of chicken stock, heated
3 or 4 medium carrots, peeled and cut into bite-sized chunks (strictly optional, but nice to serve with the sauce)

1
Score the pork shoulder a few times about 1/4 inch deep on each side.
2
Using a mortar and pestle, mash the garlic with the salt to make a paste. Add the cumin and sage leaves and pound a few times to mix it into the garlic and salt. Add the pepper and the olive oil and stir to combine.
3
Rub the herb paste all over the pork should and into the crevices. Some people like to tie their pork shoulders up, but I generally don't, as I find you get more crispy bits that way. You certainly may, if you wish.
4
Put the roast in a bowl you can cover or a lidded glass storage container and refrigerate for at least six hours or, preferably, overnight. Bring the meat to room temperature for about an hour before roasting.
5
Preheat the oven the 375 degrees.
6
Put the onion slices in a braising pan or Dutch oven. Put the meat in on top of that. Cook for about 20 minutes, then add the stock. It should come up about 1/4 of the way up the meat. If it doesn't, add a bit of water.
7
Cook the roast for another hour, then turn the roast over. Add more stock or water if what you put in earlier has evaporated. (Some of it will have, no doubt.)
8
Cook for another half hour, then turn the roast over again and add more liquid if necessary. The onions will have released quite a bit, but depending on how much space there is on the bottom of the pan, it's not uncommon for the pan to dry out. Add the carrots now, if using.
9
Return the roast for yet another half hour, then check the meat with a fork. It should be very tender and should pull apart easily. At this point, I usually flip the roast over again and cook it for at least another 15 - 20 minutes. Make sure its internal temperature is at least 145 degrees Fahrenheit before you take it out. It probably will be more than that, if your oven is well insulated.
10
Let the roast sit for at least 20 minutes after removing it, before slicing.
11
The onions can be pureed with the pan juices, and more stock if you like, using an immersion or other blender, to make a nice sauce for the roast.
12
Enjoy!! ;o)

890

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3-pound pork shoulder, 5 medium garlic cloves, peeled and mashed, 2 teaspoons Kosher salt, 1 1/2 - 2 teaspoons freshly ground cumin seeds, and more.

Yes, Cuban Adobo Pork Shoulder falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cuban Adobo Pork Shoulder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions