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This was good, I added some salt/pepper to the marinade. I have never added rosemary to cuban roast pork before. It seemed like an interesting spin. I did not insert garlic cloves in slits. (I'm lazy.) There was enough in the marinade for me. I seared the pork, then placed in crockpot added chicken broth mixed w/browned bits from the searing & added to roast & cooked on high for 5 hours or so until it was done. The onion suggestion by another reviewer was a good tip. Thanks for posting. Would make again.

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diest June 21, 2007

This tasty classic Cuban pork roast is easy to make. I added a whole sliced onion for the last hour of cooking to make it more like the Cuban roasts we are used to. Leftovers are great -- especially with another sliced onion added during an hour of reheating on low.

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Eleanor Jordan July 16, 2004
Garlic and Red Wine Cuban Roast Pork