Pierna Asada A La Criolla--Cuban Pork Roast – a delicious recipe with pork butt, garlic, sour orange juice, oregano, cumin, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse pork roast and pat dry. With the tip of a small knife, prick all over roast, lightly. Place on glass or ceramic baking dish.
2
In a medium bowl, combine orange juice with garlic, the salt and spices.Cover roast with this mixture. Layer the onion rings on top of roast.
3
Cover baking dish with plastic wrap and marinate roast in the refrigerator overnight, at least 8 hours.
4
Remove roast from refrigerator and let sit at room temperature for 30 minutes.
5
Preheat oven to 325 degrees. Place roast in oven (remove plastic wrap) and roast for 4 hours, approximately, or until internal temperature reaches 185Fdegrees. Baste occasionally with pan juices. (Cover with foil is roast begins to brown too quickly).
6
Let roast rest, loosely covered, for 15 minutes before carving.
419
kcal
Calories
4
g
Fat
80
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (6 lb) pork butt, 1 head garlic, minced, 3/4 cup sour orange juice (can use 1/2 cup orange juice and 1/4 cup lime juice), 1 tablespoon oregano, and more.
Yes, Pierna Asada A La Criolla--Cuban Pork Roast falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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