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ulled pork bowl over a wooden plank table

Cuban Pulled Pork

  • Author: Kevin Weaver
  • Total Time: 5 hours 10 minutes



58 lb picnic pork shoulder (thawed; bone-in with skin for best flavor)

2 tsp cumin

1 ½ tsp black peppercorns

5 garlic cloves

2 tsp salt

1 tsp oregano

1 cup orange juice

⅓ cup dry sherry

3 Tbsp lemon juice

3 Tbsp lime juice

2 Tbsp olive oil


  1. Preheat oven to 250 F.
  2. Place roast in a large pan or roaster.
  3. Add in cumin, peppercorns, garlic, salt, oregano, orange juice, dry sherry, lemon juice, lime juice, and olive oil.
  4. Cover roast with lid or tent with aluminum foil.
  5. Bake for 4-5 hours or until internal temperature reaches 145 F. 
  6. Remove from oven and rest for 30 minutes.
  7. Shred pork from the bone. 
  8. Strain juice from the pan and pour the juice over the shredded meat.
  9. Serve immediately as is with juice or mix up into another great dish.


Slow cooker instructions: Prepare the same way as the above instructions, cooking for 6-8 hours on low or 4-5 hours on high. Make sure the internal temperature reaches 145 F before shredding and serving.

  • Prep Time: 10
  • Cook Time: 5 hours
  • Category: Meat

Keywords: pork, roast, slow cooker