Rustie Lee's Cuban-style citrus roast pork
Rustie’s in the kitchen with her zesty Cuban-style citrus pork. Marinated in orange, lime, garlic, and oregano, then slow-roasted, it’s zingy, juicy, and perfect paired with rice or flatbreads. Whether you’re celebrating the final hurrah of summer, or settling in for the colder months ahead, it’s comfort food bursting with island flavours.
Cuban-style citrus roast pork
Serves 6-8
Ingredients
4 cloves garlic, mincedZest and juice of 2 oranges (about 120ml)Zest and juice of 2 limes (about 60ml)2 tbsp olive oil (30ml)2 tsp dried oregano1 tsp ground cumin1 tsp smoked paprika (optional, for depth)1–2 tsp salt (to taste)½ tsp black pepper1.5–2 kg pork shoulder1 onion, sliced
Method
1. For the marinade, mix the garlic, orange juice and zest, lime juice and zest, olive oil, oregano, cumin, paprika, salt, and pepper together in a bowl.
2. Prepare the pork by firstly untying it if it has been rolled, then use a sharp knife to carefully detach the skin and fat from the meat but leaving it joined along one edge. Make small holes all over the shoulder then pour over the marinade and massage it into the meat, pushing it into the holes with your fingers so the flavour penetrates deeply. Fold the skin back over the top.
3. Place the pork in a large dish or resealable bag with the sliced onion. Pour any remaining marinade over the top. Cover and refrigerate overnight, or at least 4 hours.
4. If using a slow cooker, place the pork and marinade into the slow cooker and cook on low for 8–10 hours or high for 5–6 hours, until the pork is fork-tender. Alternatively, if cooking in the oven, preheat to 160°C / 320°F / Gas 3 and place the pork in a roasting tin. Cover with foil, and cook slowly for 3–4 hours. For a golden finish, remove the foil for the final 20–30 minutes.
5. Once cooked, shred the pork with two forks and mix it back into the citrusy juices before serving. Serve with Cuban Black Beans and Rice, warm flatbreads, and lime wedges for the full feast.
Cuban black beans and rice
Serves 6-8
Ingredients
1 tbsp olive oil1 onion, finely chopped1 green pepper, diced3 garlic cloves, minced1 tsp ground cumin1 tsp dried oregano1 tsp smoked paprika (optional)1 bay leaf400g long-grain rice 500ml stockSalt and pepper, to taste1 x 400g tin black beans, drainedFresh coriander, chopped (for garnish)Lime wedges, to serve
Method
1. Heat oil in a pan, sauté onion, pepper, and garlic for 4–5 minutes.
2. Stir in the spices and bay leaf then cook for 1 minute.
3. Add the long-grain rice and stir to coat.
4. Pour in stock, season with salt and pepper then add black beans.
5. Simmer everything whilst covered with a lid for 25–30 minutes until the rice is fluffy and liquid has been absorbed.
6. Remove the bay leaf, garnish with coriander and serve with lime wedges.
7. Serve with the citrus pork piled onto the black beans and rice as well as some optional warm flatbreads, fresh lime, and coriander.