Little Havana Marinated Pork

December 19, 2013



  • 1 Pork Loin Roast with Ribs (4-5 lbs.)
  • 5 Garlic Cloves
  • 2 Tbsp. Grated Orange Peel
  • 2 Tbsp. Caribbean Sensation Cuban Rum Spice Seasoning (click to buy)
  • 1 Tbsp. Dried Oregano
  • 2 Tsp. Salt
  • 12 Whole Black Peppercorns
  • 2 Cups Fresh Orange Juice, divided
  • 1/2 Cup Fresh Lemon Juice




Combine garlic, orange peel, oregano,Caribbean Sensation Cuban Rum Spice Seasoning, salt and peppercorns in a food processor, and blend until finely chopped. Add 1/2 cup orange juice and process until blended. Using a small sharp knife, pierce pork roast all over. Rub the garlic mixture over the meat. Place the roast in a large Dutch oven, cover and let stand at room temperature for 1 hour. Combine remaining 1-1/2 cups orange juice and lemon juice in a small bowl, then pour the liquid around the pork. Cover the pot and roast the meat at 350 degrees for 1 hour 20 minutes, basting occasionally. Transfer pork to an ovenproof skillet or baking sheet, reserving the pan juice in the Dutch oven. Increase the oven temperature to 400 degrees. Roast the pork, uncovered, until brown and a thermometer inserted into thickest part registers 160 degrees, about 30 minutes. Remove pork roast from oven, cover loosely with foil, and let stand 10 minutes. Bring pan juices to a boil and cook until liquid is reduced to 3/4 cup, about 7 minutes. Slice pork between ribs and serve with sauce.