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Romans' Spanish Pork Roast

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Cuisine: Main Dish Spanish
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2005 Golden Whisk Awards
(Our top 10 recipes of the year)

This favorite from the "In Kitchen With ..." feature was created by brothers Ted and Tim Roman. Choose a cut of meat that has not had all the fat trimmed off --- it adds flavor and tenderness during the slow roasting process. The Roman brothers like to serve the roast with Spanish red beans and rice, fried plantains and warm Cuban bread.

Hands on time: 20 minutes  Total time: 5 hours  Serves: 8


    1 cup orange juice
    1 cup olive oil
    1/2 cup vinegar
    1 cup chopped onion
    3 garlic cloves, crushed
    1 tablespoon fresh chopped cilantro
    1/2 teaspoon dried oregano
    2 tablespoons granulated sugar
    2 tablespoons salt
    1/2 teaspoon pepper
    1 (5- to 6-pound) pork shoulder
    2 packets Goya brand achiote (or achiote and cilantro) seasoning


In a blender, combine orange juice, olive oil, vinegar, onion, garlic, cilantro, oregano, sugar, salt and pepper to make a marinade for the roast.
In a large, deep baking pan, place the pork shoulder and with a knife make six gashes on either side of the meat. Season the roast on all sides with the achiote. Spoon the marinade inside the gashes, then pour the rest of the marinade over the pork. Cover in foil and refrigerate overnight.
Preheat oven to 325 degrees. Cook the roast, covered, for 2 hours, turning over once. Remove the foil and cook 2 to 3 hours more, basting every 15 to 20 minutes, until the meat is browned and tender, and the skin is crispy.


Per serving: 780 calories (percent of calories from fat, 75), 37 grams protein, 11 grams carbohydrates, 1 gram fiber, 65 grams fat (17 grams saturated), 151 milligrams cholesterol, 1,784 milligrams sodium.s

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