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Cuban-Style Pulled Pork

Servings 8
Prep Time: 30
Cook Time: 180
Servings: 8
Prep Time: 30 mins
Cook Time: 180 mins


  • 1 3 1/2- to 4 pound Just Bare Pork Butt
  • 1/2 of a medium sweet onion, cut up
  • 6 large cloves garlic, peeled and cut up
  • 2/3 cup frozen orange juice concentrate
  • 1/3 cup fresh lime juice
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano leaves
  • 1 1/2 teaspoons coarse kosher salt
  • 1/2 teaspoon coarse-ground black pepper

Nutrition Facts

Servings 8

Amount Per Serving
Calories 356
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Cholesterol 121mg 40%
Sodium 248mg 11%
Total Carbohydrate 6g 2%
Dietary Fiber less than 1g 1%
Protein 32g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. For marinade, place onion and garlic in food processor. Process with on/off turns until coarsely chopped. Add frozen juice concentrate, lime juice, cumin, oregano, salt, and pepper. Process until finely chopped, scraping side of container occasionally.
  2. Pat roast dry with paper towels. Place in medium, resealable plastic bag. Set aside and refrigerate 1/2 cup marinade. Pour remaining marinade over pork; close bag and rub marinade over pork. Refrigerate for 8 to 12 hours, turning bag and rubbing marinade over pork occasionally.
  3. Preheat oven to 325º F. Transfer pork with marinade to a 4- or 5-quart Dutch oven. Add 3/4 cup water. Cook, covered, in oven for 4 to 4 1/2 hours or until very tender. Discard cooking juices.
  4. Transfer the pork to cutting board. Using two forks, coarsely shred pork into bite-size pieces.
  5. Return pork to Dutch oven; add reserved marinade. Cook over medium heat until heated. If desired, serve pork with black beans and rice, or in corn tortillas with salsa, chopped avocado, and lime wedges.