Pork Roast Cubano Recipe
Pork Roast Cubano Recipe photo by Taste of Home
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Pork Roast Cubano Recipe

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It takes me just minutes to prepare this recipe and the slow cooker does the rest of the work! It's a one-dish meal that's real comfort food for my family. —Roxanne Chan, Albany, California
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES: 8 servings


  • 3 pounds boneless pork shoulder butt roast
  • 2 tablespoons olive oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium sweet potato, cut into 1/2-inch cubes
  • 1 small sweet red pepper, cubed
  • 1 can (13.66 ounces) light coconut milk
  • 1/2 cup salsa verde
  • 1 teaspoon minced fresh gingerroot
  • 2 green onions, thinly sliced
  • Sliced papaya

Nutritional Facts

6 ounces cooked pork with 3/4 cup vegetables: 430 calories, 24g fat (9g saturated fat), 101mg cholesterol, 322mg sodium, 18g carbohydrate (6g sugars, 5g fiber), 33g protein.


  1. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Add black beans, sweet potato and red pepper. In a small bowl, mix coconut milk, salsa and ginger; pour over top.
  2. Cook, covered, on low 7-9 hours or until pork is tender. Sprinkle with green onions; serve with papaya. Yield: 8 servings.
Originally published as Pork Roast Cubano in Simple & Delicious August/September 2013, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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TheTallEntree User ID: 7462142 247563
Reviewed Apr. 27, 2016

"This is fantastic! I don't usually like pork but this dish is one of my favorites. I make this along side some rice and the Cuban black beans recipe on this site. Yum!!"

MY REVIEW User ID: 4948550 232243
Reviewed Sep. 3, 2015

"I made this last night and the whole family enjoyed it! I must say, though, that you should rename this recipe. There is nothing Cuban about it (besides maybe the black beans)! I am of Cuban descent and this is not Cuban Roast Pork. The ingredients are definitely more Mexican than Cuban. Again, it was delicious, but the name is may want to change it :-)"

asmith User ID: 1988050 194308
Reviewed Apr. 6, 2014

"It is good, but it needs more heat!"

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