Go Back
Low Carb Cuban Pork (Lechon)
Print

Low-Carb Cuban Pork (Lechon)

The secret to this low-carb Cuban pork is the marinade. Let it sit overnight and then bake it slowly for 2 hours - juicy and so good!
Course dinner, Main Course
Cuisine Cuban
Keyword Low-Carb Cuban Pork
Prep Time 10 minutes
Cook Time 2 hours
Marinating Time 1 hour
Total Time 3 hours 10 minutes
Servings 6 people
Calories 275kcal

Equipment

  • 8x8 Casserole Dish
  • Knife
  • Aluminum Foil
  • Instant-Read Food Thermometer

Ingredients

  • 2 pounds Pork Roast
  • 1 head Garlic
  • 1/2 cup Sour Orange Marinade
  • 1/4 cup Lime Juice
  • 1 tbsp Olive Oil
  • 1 tsp Salt to taste
  • 1 tsp Oregano
  • 1/2 tsp Cumin
  • 2 Bay Leaves

Instructions

  • Place the pork roast in a 8” x 8” casserole or baking dish.
  • Cut approximately 8-10 1-2” slots in the pork roast and insert a garlic clove in each one.
  • Mash up the remaining garlic cloves in a mortar and pestle, or in a food processor.
  • Combine the garlic with the sour orange marinade, lime juice, olive oil and seasonings.
  • Pour the marinade over the roast and cover the dish with tinfoil or plastic wrap.
  • Refrigerate for 30 minutes or overnight.
  • Preheat oven to 325F.
  • Cook the roast for 1 1/2 to 2 hours, until it reaches an internal temperature of at least 165F. I cooked mine to 190F so it would be fall-apart tender.
  • You can also broil the roast for the last few minutes to give it a golden color.
  • Allow the roast to rest for 5-10 minutes before cutting into it.
  • Use two forks or meat shredders to shred the pork roast.

Notes

Calories: 275 Per Serving
Net Carbs: 2 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.