Great Tastes of Manitoba

Cuban Pulled Pork

3 - 4 hours + marinating and standing time
Prep: 30 minutes + marinating and standing time | Cook: 2 1/2 - 3 hours | Servings: 8 - 10


  • 1 pork shoulder butt roast, boneless, about 4 lb/2 kg
  • Salt & ground black pepper
  • 1 1/2 cups (375 mL) sodium-reduced chicken broth
  • 1/2 cup (125 mL) canola oil
  • 1/4 cup (50 mL) EACH fresh lemon and lime juice
  • 1/2 cup (125 mL) fresh orange juice
  • 5-6 cloves garlic, minced
  • 3 Peak of the Market green onions, thinly sliced
  • 2 Tbsp (30 mL) dried oregano leaves
  • 2 tsp (10 mL) sugar
  • 1 tsp (5 mL) ground cumin
  • 1 Peak of the Market medium yellow onion, halved and thinly sliced
  • Salt & ground black pepper to taste
  • Chopped fresh cilantro for garnish


  • Place roast on cutting board. With sharp knife, slice into 6 large cubes. Remove excess fat if desired.
  • Season pork cubes with salt and pepper and place into a large resealable plastic bag.
  • In 2-cup measuring cup, combine broth, oil and citrus juices. Pour over pork.
  • Add garlic, green onions, oregano, sugar and cumin to bag. Seal bag. Massage to combine ingredients and coat cubes. Marinate in refrigerator 6-8 hours or overnight.
  • Remove cubes from refrigerator 1 hour before ready to cook to help bring meat to room temperature.
  • Preheat oven to 325°F.
  • Place onions in bottom of casserole or Dutch oven. Remove cubes from marinade and place on top of the onions.
  • Pour 1 cup of marinade over cubes; discard remaining marinade. Cover and braise in oven for 2 1/2 – 3 hours or until pork is fall apart tender.
  • Remove pork from casserole or Dutch oven onto a clean cutting board. Allow meat to rest, 5-10 minutes or until cool enough to handle.
  • Meanwhile, carefully pour cooking liquid and onion into a saucepan. Puree onion with handheld blender.
  • Keep cooking liquid warm over medium-low heat. Season with salt and pepper according to taste.
  • With two forks, pull meat into shreds; discard any unwanted fat.
  • Transfer shredded pork back into casserole or Dutch oven. Ladle desired amount of cooking liquid over the pork to nicely moisten meat. Place under broiler (on high) for 5-6 minutes, or just until the top of the meat starts to get crispy.
  • Garnish with cilantro.

Note: Pulled pork can be used in a variety of ways from burrito bowls, tacos and carnitas to pizzas, flatbreads and salads.

Pairs well with, Bacardi Fuego Spiced Rum and pineapple juice, garnished with strawberries & pineapple spears

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