Cuban Style Pot Roast

Cuban Style Pot Roast

This Cuban-inspired rub also pairs wonderfully with pork chops and chicken.

Cuban Style Pot Roast
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1½ teaspoons ground black pepper
  • 1½ teaspoons garlic powder
  • 1 teaspoon ground allspice
  • 1 (5-pound) boneless pork shoulder, tied with kitchen twine
  • ½ orange
  • 1 lime, halved
  1. In a medium bowl, combine salt, paprika, oregano, cumin, coriander, pepper, garlic powder, and allspice. Rub pork with salt mixture. Place pork in a resealable plastic bag and refrigerate 8 hours, or overnight.
  2. Preheat oven to 325°. Remove pork from marinade; pat dry with paper towels; discard marinade. Place pork in a large Dutch oven, fat side up. Squeeze juice from orange and lime into bottom of Dutch oven. Add orange and lime halves to pot.
  3. Cover and bake 1 hour. Remove pan from oven; turn pork fat side down. Cover and continue to cook until fork tender, about 1½ hours more. Increase oven to 375°. Uncover pot; turn pork, and continue to cook, basting occasionally, until browned. Remove twine. Let stand 20 minutes before slicing.

Goat cheese and milk add a wonderful creaminess to these mashed sweet potatoes.
Sweet Potato and Goat Cheese Mash
Makes 6 to 8 servings
  • 3 pounds sweet potatoes, peeled and cubed
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1½ (4-ounce) packages goat cheese
  1. In a large saucepan, combine potatoes, milk, cream, salt, and pepper. Bring to a boil over medium-high heat. Cook, stirring occasionally, until potatoes are very tender, about 15 minutes. Add goat cheese to pot. Mash to desired consistency.


Find more delicious cast-iron recipes in our newest issue of Southern Cast Iron


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