In Cuba, Christmas is all about family, warm embraces, shared meals, plenty of laughter, music, and dancing. In short, it’s about all the best things that make life wonderful! And, of course, the crowning glory of the holiday table is a truly delicious dish. Today, we’re thrilled to share a recipe for an authentic Cuban tradition: Cuban Roasted Pork with Citrus & Wine. This is the star of the show on Christmas Eve, or “Nochebuena” as it’s known across Latin America.
This incredibly aromatic meat masterpiece is made from a succulent pork leg, generously seasoned with flavorful spices, bright citrus juices, and white wine. The result? Tender, juicy pork with a perfectly crispy skin – an ideal centerpiece for your holiday feast!
Ingredients:
- 5.5 lbs (2.5 kg) pork leg (bone-in or boneless, your choice!)
- 6 cloves garlic, minced or crushed
- 1 teaspoon dried oregano
- 3 teaspoons salt
- ½ teaspoon ground cumin
- Black pepper to taste
- 5-6 bay leaves
- ½ cup orange juice (freshly squeezed is best!)
- ½ cup lime or lemon juice
- ½ cup white wine or dry sherry
- 2 large onions, thinly sliced into rings
Preparation:
1. Prep the Pork:
If you prefer, you can trim any excess fat from the pork leg, or leave it on for even juicier meat and a crispier skin!
2. Create Your Spice Rub:
In a small bowl, combine all the dry spices (oregano, salt, cumin, black pepper) with the minced garlic. Mix well.
3. Marinate for Flavor:
Generously rub the entire pork leg with your prepared spice mixture. Place the seasoned pork in a large bowl or a lidded container. Add the citrus juices, white wine, and the sliced onion rings. Cover the container and refrigerate to marinate for at least 4-6 hours, or even better, let it marinate overnight for maximum flavor!
4. Preheat and Sear:
Once marinated, preheat your oven to 325°F (160°C). In a large, hot skillet or Dutch oven (that’s oven-safe!), sear the pork on all sides until nicely browned. This crucial step “seals” in the juices, ensuring a tender roast.
5. Slow Roast for Tenderness:
Transfer the seared pork and all the marinade liquids, including the onions and bay leaves, to a roasting pan. Cover the pan tightly with aluminum foil. Roast in the preheated oven for 3 to 3.5 hours. Every hour or so, carefully remove the foil and baste the pork with its own delicious pan juices (be careful of hot steam!).
6. Crispy Finish:
After the initial roasting time, remove the foil. Baste the pork with the juices one more time, then increase the oven temperature to 400°F (200°C). Continue to roast for another 30 minutes, or until the skin is beautifully golden brown and crispy.
Your flavorful Cuban Roasted Pork with Citrus & Wine is ready! Enjoy!
Serving Suggestions & Tips:
If you’re planning to serve this for Christmas Day, you can actually roast the meat, let it cool, and then refrigerate it. The flavors will deepen even more overnight, making it incredibly tender and easy to slice cold or gently reheat. But if you can’t wait – and we wouldn’t blame you! – get ready for a flood of compliments from your family and guests today! This authentic Cuban dish is sure to be the star of your holiday table.
Pair it with classic Cuban sides like black beans and rice, fried plantains (tostones or maduros), or a fresh green salad.