If You Roast Something At 325 Instead Of 375 How Much Longer Do You Have To Cook It?

Sort by: Most Helpful

Most Helpful Virtually Positive Least Positive Newest

Nosotros admittedly loved this! The rub and the marinade gave the pork great flavor. I roasted the pork shoulder exactly every bit stated in the recipe and then refrigerated overnight. The next day I cutting the pork into chunks and cooked in a 375 caste oven for xx minutes to get a prissy crust and served as carnitas with homemade black beans and cilantro lime rice. Wonderful recipe!

Cuban Style Pork Roast Haiku: "So, this was awesome! I used a monster pork loin, only changed baking time." Followed the recipe and ingredients equally written, but adjusted the baking time, simply watching my meat thermometer, removing the pork at 145 deg. to rest, b/c taking it out at 170, every bit indicated by the recipe directions, would've resulted in a very, very dry piece of pork. Succulent rub and marinade, and the leftovers made fantastic Cuban sandwiches!

My review is based on the rub and the marinade which are excellent. I used different time and temperature & also used a sirloin bone-in pork roast instead of a pork shoulder. I would encourage someone to make this exactly according the recipe (unlike me) and I am certain y'all will not be disappointed. An internal temperature of 170 will give y'all meat that can be sliced, cook to 190 and it is more similar pulled pork. Great flavor and I will be making this once more. Thanks!

Fabricated this for a dinner party and my guests are nevertheless talking about how good it was. I followed the recipe exactly as listed but merely cooked to 145 degrees inside. I love pork and this roast was the best I have ever fabricated or tasted. Thanks for the recipe! I served it with winter squash.

At that place are no words for how good this roast tastes. I made this for dinner tonight and everyone was blown away. my only change was I cooked information technology all day on depression in a dull cooker while I was at work, which made it even easier. I served with rice and the Cuban black bean recipe also on All Recipes site. I thought I was in Miami.

I love all forms of pork and this recipe is tiptop-notch! The marinade and rub has a unique and delicious flavor. I served it with Fried Plantains plus Black Beans and Rice.

I fabricated this recipe as written. All I can say is, WOW! The roast had a lot of flavor and was easy to brand. I will definitely make it again.

Restaurant quality! Ive made this exactly as written and also used a pork butt roast and converted information technology to a crock pot. Both were outstanding! For the crock pot pork butt ... I didn't take time to marinate and melt so information technology just cooked in double liquid for six hrs. I so put it on a roasting pan and broiled it for five minutes to chocolate-brown. It was amazing!

This was a proficient recipe. I forgot to marinade the night before then the roast really just had nearly iii hours before going into the oven. Information technology cooked just about on schedule, reaching an interior temperature of 170F after iii hours.

I accept been a vegetarian for 35 years but I do set meat for the family very frequently. I simply made this pork roast and everyone raved about it. It was juicy inside, crispy outside and very flavorful. I am certainly going to gear up it again for my carnivores!

I fabricated this with the intention of having leftovers for Cuban sandwiches. Leaving leftovers was the only hard role.

This was delicious! I did a couple things differently, unintentionally. My roast marinated for ii days because my schedule was too hectic to get it into the oven! I marinated it in a baking dish with a lid, and used the same dish to bake it in the oven. I used the liquid to baste it being that the cooking fourth dimension was extended and figured whatever leaner in the marinade would be destroyed with the cooking process. I cooked it for a one-half hour or so at 400F and so an additional ii 1/two hours at 375F . It fell off the os and was super tender and flavorful. Served with roasted yams.

Excellent!! It ended up marinating for several days...the flavor was delicious. I cooked information technology at 200 degrees for 10 hours with tin foil lightly covering it...it was so moist and tender. And the delicious aroma all....day....long was mouth-watering. I shredded it (for pulled pork sandwiches) and so put the shredded meat back in the pan juices to soak up the moisture. I'll attempt it in the crockpot side by side fourth dimension. This amateur felt like a true chef serving this to my family unit!

This turned out awesome!!!! Everyone loved it and I will definitely do it again. I had an 8 lb pork roast and I used the same amount of spices, etc and it turned out great.

I made with roast I had which was 2 lb pork sirloin... I cooked at 325 90 minutes. However I made marinade and base as suggested for four pounder every bit many said ran dry out. It was juicy and tangy and had lots of leftover to keep moist on reheat. Everyone raved. Including father in law who was married 62 years to latina... Yummy will make again

This was SO DELICIOUS! Prepared as written, seared and tiresome cooked in the crock pot for 6+ hours. My whole house was enveloped in the delicious aroma!!! As depicted in the photograph I placed on flour tortillas, added slaw mix, hot sauce, sour cream, fresh cilantro and avocado. I went back for seconds on the meat and added only avocado, because that meat seriously can hold information technology's own! This volition be made once again & again...next time with the addition of ruddy garnet yams! Thank you for sharing! You have spread some definite dearest with this recipe! :-D

Fabricated this last night. It was probably the best roast pork I've ever made.

I love this recipe-I always get rave reviews when I make it for visitor. Definitely a go-to!! Thanks and then much!!

This is Astonishing! But made it tonight. Marinated it 3 days (by blow, things came upwards). Followed recipe to a T. I have never made Pork Shoulder roast by roasting it, I always irksome cook and shred it, but this was far superior. Astonishing season, unbeliveably juicy, incredible crust on the outside. My husband and I were licking the cutting board clean. Nosotros sliced it, added ham slices and swiss cheese to it, and will slather it with grainy mustard similar a cuban sandwhich. only the pork is incredible on its own. This will go into the rotation of family unit dishes from now on. cheers for sharing information technology!

Amazing. Smells wonderful while cooking, flavour is out of command. I chopped the garlic super fine, and smashed it every bit best I could with the dorsum of a spoon. I'm gonna get a mortar and pestle just to brand this in the futurity, but it worked pretty well anyhow. I fabricated the full amount of paste and marinade, but used a two one/2 # bone-in barrel roast. The smell of garlic was so intense (in a adept style) I was a petty worried I had over done information technology. Nope. Crazy adept, & was cracking the side by side day, sliced, cold on a sandwich. Cheers for this keeper of a recipe.

Excellent season. Actually a good amount of consume was eaten before it even fabricated it to the table! No need to brand any changes, it is perfect only the manner information technology is.

Im Cuban and take been making pork roast most of my life, but I have to say that I hadn't used some of the ingredients chosen out for here and WOWZA! It turned out amazing. I followed it stride by step and I can truly say, I loved it because I am very picky when it comes to Cuban food. I will utilise this recipe forever.

Love, LOve, LOVE these flavors. I usually double upwardly on the marinade and mix with any drippings to make a sauce to add a footling extra flavor when eaten with starches like fried plantains or beans and rice. I've used this recipe every bit a base for making pulled pork in a slow cooker, over again reserving drippings and left over marinade to reduce for an accompanying sauce. We've also marinaded a pork loin overnight and and then removed from the liquid to vacuum seal and freeze. 2 months later the flavors were still kickin around nicely! Groovy recipe!

I have made a few of this type of recipes and this one is past far the best. Only thing I would say is I will increase the amount of marinade so there is more cooking sauce. I too added a sliced onion to the bottom of the roasting pan. Cooked it covered in my Staub dutch oven.

I am Cuban so I wasn't sure how original this would be. I take to say it was excellent! I did not modify anything and will definitely make information technology again! Delicious!

Excellent...tender and flavorful. Will absolutely make this again.

I didn't modify the recipe at all. It was easy to make and then delicious! My husband and half dozen year sometime kids loved it with rice. Thank you for this recipe and I'll go far again for sure!

Oh did I e'er make people happy with this roast. I live in Guatemala and information technology is difficult to find large cuts of whatever meat, merely I found some shoulder roasts frozen in a supermarket. The smallest was ten lbs, so I had to adjust cooking time quite a flake. It could take used another hr, although the meat was cooked through information technology wasn't falling off the bone and needed some work to shred it. I served it with Cuban black beans, rice and a mango salsa for a special quarantine lunch with a family nearby, and they were thrilled. At present we have some terrific leftovers that are almost like carnitas. This night'south dinner was carnita burritos, and they were really practiced too. Soup tomorrow. Thank you so much for this recipe. When things get dorsum to any resembles normal, I will brand it once again for a oversupply.

This was super good! Adjacent time though I'yard going to reduce the amount of coriander by half. Other then that, this would exist great as tacos also.

This was excellent! I used a crockpot instead of roasting it in the oven and notwithstanding got wonderful, flavorful results. Served with black beans and rice, it was a delicious meal.

Delicious! No more words needed

Outstanding Recipe. The directions were on betoken and easy to follow.

This was awesome. Will definitely make again. Marinated overnight.

Succulent! No more words needed

Does this smell fantastic when done in a crock pot. We browned it get-go & and so put in crock pot with some of the juice from the marinade. Married man cooked it on a medium temp. Will make again & perchance try on the grill. You can eat this as a roast & I recollect with the juice from the crock pot you could thicken information technology to utilize as a gravy. You can as well shred to have with tortillas.

I fabricated it in the crock pot instead of the oven. I had it on depression for 8 hours. It was melt in your mouth soft and super delicious! My kids, who are not picky eaters just know what they like, devoured it! Making it once again tomorrow for a party! Can not await to eat information technology again!

Bully recipe. Turned out amazing. And then much flavor. Didn't change a thing.

The business firm may never recover from the amazing odor of this pork roast!! This was AWESOME....and even better was the cuban sandwiches we made with the leftovers. Holy Porkroast Batman!!

Wonderful recipe for a pork shoulder roast I was given (locally raised). The rub is simply to-die-for. I didn't take time to marinate so I cut some holes in the surface, pushed some rub/sauce into them and slathered the rest over the pinnacle. Terrific! Took a little less fourth dimension, merely I went past the thermometer after 1 1/2 hours. That is, the half hr on the loftier temp. plus an hour at 375.

I made this as a trial run for Cinco de Mayo. We loved this & I did as another reviewer suggested &, after it was washed, I "chuncked it up" & put it back in the oven for carnitas. Wow!! Really excellent. Served this with Cuban Black Beans I (Cuban Black Beans Ii are expert, too simply too much like BBQ Beans for this usage). I likewise made the Cilantro Lime Rice-likewise came out excellent. Thanks for this recipe - I will exist making it once more!

I fabricated this the other day and enjoyed it very much. At that place was plenty left over and so I'm nonetheless enjoying it today. I didn't let it marinate long. Only about 2 hours. It still came out great. I can't wait to try it again when I have fourth dimension to let information technology sit overnight in all those good spices!

A scrap too much salt. I cooked my 2.5# roast for an 60 minutes. That was a little too long, but very good. I would chop up the garlic earlier attempting to muddle it side by side time.

Not what I was originally afterward, but swell surprise in complex flavor

Admittedly the best Cuban Pork Roast I have always made. I will only employ this recipe from this day forrad. Followed instructions exactly. Husband and kids loved it. I can't wait to make this for friends and family.

This was super DRY, if I made it again I would wrap in foil or cook in a crockpot.

4 1/2 pound pork roast burnt to a crisp. Swell! Cooking fourth dimension and temps followed to a T. I am not a happy wife right now.

Marvelous recipe. I used pork loin and applied the spice rub subsequently marinating the meat for a dainty spice chaff.

Followed recipe - information technology was easy and guests wanted more! It was succulent ??

This is very good. I couldn't employ garlic because I live with a vampire and I used orange zest instead of orangish juice considering that's what I had. Otherwise, I did follow the seasoning instructions and it smelled SO Skillful while information technology was cooking. I could smell it when I got out of my automobile in the driveway and I was starving past the time I came in the house. Due to timing issues, I used my normal ho-hum roasting and then browning of the roast instead of the method given in the recipe. Nosotros had slices of pork roast with some jalapeno mashed sweet potatoes and steamed baby broccoli and it was spectacular.

I made this with a 6 lb. pork barrel roast simply used the measurements as shown in the recipe. After marinating for about 4 hours I decided to make information technology the same twenty-four hour period instead of waiting for the next day. It was delicious and was very tender. Besides roasted some yams in the bottom of the pan to soak up the juices.

I made this. I only marinated for 4 hours, and still lots of flavor. It was very tender and moist. I added extra cooking time. none of the flavours were over powering. Very adept!

Loved the season, but agree with others reviews that 170 is too high. I would make this again but next fourth dimension volition lower the heat and only melt to an internal of 140 - 150.

My family unit loved this! I merely had a 3lb shoulder, merely I made the aforementioned corporeality of rub and marinade. Adjacent time, I'll make more of the rub every bit I felt yous can't have also much of that flavor. The fat crisped upwards beautifully and delicious. I followed the recipe exactly with the only exception that I didn't have orangish juice, so I juiced a fresh orange and I included the zest from both the lime and the orange in the marinade.

This is a great recipe and I highly recommend information technology! I had all of the ingredients except lime juice and it still turned out really skillful. I will be making this again shortly!

It's all about the seasoning! The merely changes that were made: I used lemon & lime juice instead of just lime. That'south what I had. I used a whole, modest (3.three lb) whole pork loin. The leftovers are destined to exist added to Cuban Sandwiches.

I was born and raised in Cuba. I accept lived nearly of my alive there (in Havana City and in a small-scale land town in the province of Pinar del Río).

I understand the reasons why same recipes varies from ane identify to another one in the same country. Even the nearly known Cuban cookbooks, offer same dishes with differences. But co-ordinate to all the years I lived in Cuba, I've never seen in cookbooks or in different regions of Cuba a roasted pork prepared with coriander, lime juice, orange juice, olive oil (olive oil? oh my gosh! the lard has a distinctive season..., and white vino vinegar.

We never utilize orange juice. We use bitter orange juice, aka sour orange that is available in many grocery stores, usually in the same aisles you find the vinegar and salad dressings. In my opinion, the use of orange juice, lime and white wine vinegar was added to the recipe to get a similar season of the biting orangish juice when they are mixed with orange juice.

I would similar to share with y'all some tips, some of them developed by myself:

1. Encompass the pan with aluminum foil to reduce evaporation, to avoid the pork becomes too dry. When you run across it's already roasted, remove the aluminum foil and if you are roasting information technology with the skin (this is a plus in Republic of cuba!), identify the pork with the skin upwardly, and set the oven to broil, so the peel becomes crunchy.

two. Make incisions in the pork with a knife and with the help of a spoon or teaspoon drop at that place the seasoning. When I plan roasting pork days in advance, I employ to prepare the marinate days before, so the sour orangish get the flavour of all the condiments. The twenty-four hours before of roasting, I separate the sour orange of the residual of the solid condiments, using a strainer and inject the sour orangish to the pork, so the season gets deep inside. All the remaining marinate must be rubbed to the pork. This will help you lot to keep the pork already roasted very juicy inside and truly roasted exterior.

iii. If yous accept enough time an a smoker, but try to roast the pork in the smoker... information technology´south a very slow process only it worth the time you lot expend smoking the pork. You lot tin can also effort to roast the pork in a charcoal grill. In this scenario, you will go the season similar to the one I enjoyed in the Cuban mountains with friends...

Fabricated this using apple cider as I didn't have any orangish juice in the firm. Also used balsamic vinegar instead of wine vinegar. I didn't realize when I started that it should marinate and so, I simply poured the marinade over top of the roast, every bit I was making it for supper. It turned out great! Volition definitely make this again.

I fabricated this with a Butt Roast and then I followed directions and after refrigerating about 12 hours I cooked the roast in the crock pot in the marinade mixture on depression until information technology fell autonomously my family unit loved it. I used the left overs to make Cuban Sandwiches from another recipe on this site.

We've had Cuban pork roast cooked by a cook from Cuba. This recipe was almost as good. If I hadn't had the real matter before, this would've gotten five stars.

I was peckish the roast pork I've had at El Siboney, a wonderful Cuban restaurant in Key Due west. This recipe really delivered, fifty-fifty with using a pork loin and tiresome-cooking information technology in a crock pot (on a xc+ caste twenty-four hour period). I recall the fat of a pork shoulder, baked in an oven, would make for even amend season. Certainly something to await forwards to this autumn and winter!

The whole family loved it and everyone was jealous of my leftovers at piece of work the following 24-hour interval!

This is my kickoff year raising pigs on my farm and the starting time thing I wanted to brand was this Cuban Pork roast recipe. I used all the ingredients suggested just added a trivial scrap more garlic, orange and lime for added flavor. The results were a delicious moist, tasty, crusted pork roast! Bon Appetite!

Turned out great made the Black beans and rice with it.

This is very good. I couldn't use garlic because I live with a vampire and I used orangish zest instead of orange juice considering that's what I had. Otherwise, I did follow the seasoning instructions and it smelled SO Skillful while it was cooking. I could smell information technology when I got out of my car in the driveway and I was starving by the fourth dimension I came in the business firm. Due to timing issues, I used my normal slow roasting and and so browning of the roast instead of the method given in the recipe. We had slices of pork roast with some jalapeno mashed sweetness potatoes and steamed baby broccoli and it was spectacular.

Followed directions exactly! Made this to employ with making Cuban Midnight subs merely this was then good it got ate to fast for that! It'due south delicious and i volition be trying it again shortly for the Midnights, maybe i will make 2 this time!! Thanks for posting this!!

This was also dry out, partially because I used a pork loin. If I get in again, I volition utilise pork butt, braise it on the stove pinnacle and throw information technology in the crockpot.

This was so succulent! Forgot to grab a photo.

Will not apply this recipe again. Flavor was too mild. Cooked to 175F. Maybe needed a fatter cutting of pork. Marinated for only over 24 hours in refrigerator.

Love this recipe.....flavorful, piece of cake.....I checked information technology at the appropriate time and it was already well washed.....very adept only some other time I would check it at about 1/2 hour less......definitely going to use the marinade for pork loin on the grill.....

Turned out brilliantly with some herb and butter penne as a side.

Fabricated it with a pork shoulder and it was delicious. Did not modify a thing.

Delicious! The merely change I made was using rice vinegar, since I didn't have any white wine vinegar. I used a 3.5 lb. boneless roast and fortunately checked with a meat thermometer an hour before it was supposed to be done. Information technology was already at 170 degrees. The recipe doesn't specify whether to use a bone-in roast or boneless, so if you employ a boneless roast be sure to check with a meat thermometer. The roast has a delicious flavor, and came out very tender. Keeper recipe!

real flavorful. I might take out of oven at 150 so it will exist more than moist.

Meat was and so tender and juicy. Although I did not marinate overnight. It was delicious. My very discerning daughter even ate it.

Can't believe I made it. information technology was corking

Except for the fact that I used boneless pork ribs that I cutting into two inch cubes that marinated in the mixture overnight, I followed the recipe exactly equally written. The meat was deliciously flavored and extremely tender. I served on top of brownish rice. The whole family devoured it. I volition definitely make this again.

This has been crawly every time nosotros've made information technology! We just mix upwards the ingredients and pour it over the pork in the tiresome cooker and then shred information technology for tacos. It's elementary, delicious, and less complicated than Cafe Rio copycat recipes we've tried. Not saying information technology tastes the same but information technology's but equally incredible with less work. Thanks for an amazing recipe!

Delicious! I used an 8lb roast cooked for 5 1/2 hours every thing else same as recipe except I added a lot more garlic! Then proficient!!!

This is so very succulent! The merely change I fabricated, and that was because I had ran out of dried oregano, used dried italian seasoning and dried basil in its place. Will definitely make this again and again. I marinated it over night. Thanks for the recipe!

I demand SIX STARS!!! This is amazingly succulent! Truly PERFECTION!

Wonderful flavors and very tender meat. I used pork sirloin tip roast and it was a huge hit for the whole family!

I put in the crockpot and only had 2.5lbs of pork. The marinade to meat ratio was perfect. Next time if I melt the iv lbs, I'd probably make a little actress marinade. Everyone loved this. Thank you for sharing this recipe!

This is a corking marinade. It gave our Cuban sandwiches an amazing flavour. My son likes information technology so much he wants to endeavour it on craven. So much flavor

This is absolutely the all-time pork roast I accept e'er fabricated. My whole family loves it and this is usually the only recipe I use for roast pork. Very flavorful and juicy.

Its crawly! Followed the recipe and came out really expert. Has a chaff on it and loving it.

Fantabulous flavour and very tender. I doubled everything since my roast was an 8 lb roast, so it took twice the fourth dimension simply cooking information technology to 170 degrees was the key.

This is a surprisingly crawly dish. At that place is not much to it only the flavors are unreal! I didn't have time to marinate it overnight, but I volition make this dish again and marinate it overnight !

Delicious. Followed the recipe exactly.

Makes a great Sunday dinner. Was non disappointed at all and volition surely arrive again.

Splendid recipe. Tasted ameliorate than I expected and volition definitely make this again. As I had a two# pork roast I reduced the recipe past 1/3. I also used my Ninja four-in-1 Cooking System instead of the oven and adjusted the cooking times accordingly, and this method worked quite well producing a very moist pork roast full of flavor. I used Badia Sour Orange instead of the orangish and lime juice as well (I volition use the lime and orange juice substitutions next fourth dimension for comparing). All in all I'chiliad looking forward to at least 2 Cuban Sandwiches from what was left over. 1 idea I'm having is of incorporating a cubanelle pepper or two into the marinade and build the marinade using a nutrient processor just to see how information technology comes out (anyone tried that). Chipotle'Man

This was so easy, and it was succulent!

Followed recipe - it was easy and guests wanted more! Information technology was delicious ??

Source: https://www.allrecipes.com/recipe/241452/cuban-style-roast-pork/

Posted by: noeinateptind.blogspot.com

Share this post