Recipes > Cuban Style Pulled Pork
Cuban Style Pulled Pork

Cuban Style Pulled Pork

Courses: Main Course, Dinner

  • Prep: 15 mins

  • Cook:

  • Serves: 8-10

  • Difficulty: Easy

Pork is a great protein, it is easy on the budget and very flavourful. A picnic roast makes the best pulled pork, especially when it’s marinated and cooked in a herby citrus juice mojo. We prefer to make this recipe with a picnic roast, but pork butt or shoulder works just as well. You can ask one of our team members at the butcher counter to cut the roast into large chunks and keep the bone since it gives this dish a great flavour.

This Cuban-style pulled pork is pretty easy to make and the end result will satisfy your taste buds! If you don’t want to use the oven, this recipe can be made in the slow cooker, after meat is browned, cook on Low for 8-12 hours, or until the meat is very tender and easy to shred.

Serve this pork with rice, black beans and some fried plantains on the side and you will feel like you are on the island!


  1. In blender jar combine 1/2 cup Farm Boy™ Extra Virgin Olive Oil, Farm Boy™ Orange Juice, lime juice, garlic, onion, cilantro, mint, Farm Boy™ Organic Ground Cumin, Farm Boy™ Organic Oregano, salt, and pepper. Blend until smooth.
  2. Place pork in a large zip bag and pour in marinade, making sure it is coated evenly. Close bag and place on a tray. Refrigerate in marinade overnight.
  3. When ready to bake, preheat oven to 300°F.
  4. Bring pork out of the fridge and let it come to room temperature, about 30 minutes. Heat remaining 1 Tbsp oil in large Dutch oven. Remove pork from marinade and cook without crowding the pan, until browned on all sides, about 10 minutes. (You may have to do this in batches.)
  5. When pork is browned, return to Dutch oven and add marinade and white wine or water. Cover with lid or foil. Place in the oven and bake for 3-4 hours, basting every hour or so, until pork is very tender.
  6. Using a ladle, remove 1 cup sauce, then shred pork using two forks. Serve with sauce.


  • 1/3 cup + 1 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L) divided
  • 1 cup Farm Boy™ Orange Juice (1.89 L)
  • 1/2 cup freshly squeezed lime juice
  • 12 cloves garlic chopped
  • 3/4 cup onion chopped
  • 2/3 cup cilantro (stems and leaves) chopped roughly
  • 1/3 cup mint leaves
  • 1 tsp Farm Boy™ Organic Ground Cumin (45 g)
  • 1 tsp Farm Boy™ Organic Oregano (14 g)
  • 2 tsp salt or to taste
  • 1 tsp ground black pepper
  • 2.7 kg boneless pork shoulder cut into large chunks
  • 1/2 cup white wine or water
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