Pork Roast Cubano Recipe

4.5 3 3
Pork Roast Cubano Recipe
Pork Roast Cubano Recipe photo by Taste of Home
Publisher Photo

Pork Roast Cubano Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 7 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 7 hours

Ingredients

  • 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

Directions

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.
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

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.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork Roast Cubano

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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
tcass2003@yahoo.com 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 deceiving....you may want to change it :-)"

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

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

Loading Image