I’ll have to admit that I tried making Cuban Roast Pork last year and it didn’t turn out good. At all. As in, it was the only dish that I’ve EVER cooked which didn’t pass my expectations. The only reason why is because I cooked it for around 3-4 hours, when you should really bake it for 6-8 hours at a low temperature.

I cleared my schedule this past Saturday because I knew my Cuban feast was going to be a full day affair of cooking. On the menu was the roast, black beans and rice, and plantains.

After cooking the roast for around 7 hours I was STARVING. And it didn’t help at all that my house smelled like delicious roasted garlic with a nice citrus smell.

The verdict… Wow I couldn’t eat it fast enough. Seriously I took less than a handful of photos when I usually take a bunch because I was so excited to eat. The roast was TO DIE FOR, and the black beans and rice + plantain combo was amazing as well.

Make this at home, you won’t regret it!

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