Recipes from Today’s Show: Cuban-Style Pork Roast

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TODAY on MHTV @ 11:30: When Calder turned 21, we threw him a birthday party and this pork roast was on the menu. Pork shoulder is an inexpensive cut of meat and is great for feeding a big crowd. I cook it low and slow until it’s so tender, it just melts in your mouth. I’m making a side of yucca (similar to a potato) with a citrus mojo sauce for something a little different, and I’m using leftover pork to make pressed Cuban sandwiches. More from the show.

Get the recipes from this episode:

Cuban-Style Roasted Pork Shoulder

Cuban Sandwiches

Yucca with Mojo Sauce

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel. And be sure to check out the all-new series “Martha Bakes” on Mondays at 11 a.m. ET.

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  • elizbeth gaona April 18, 2011 at 7:58 pm

    why is it so impossible to get a recipe I need the italian meatloaf recipe. Failed to copy the cooking time

  • Julie Kadlec April 18, 2011 at 9:50 pm

    Elizabeth- I’m not positive that this is the recipe you’re looking for, but type in “Italian Meatloaf” into the “Search Mad Hungry Blog” search box to the right of your comment. A recipe for Italian Meatloaf came up first.
    Good luck!

  • Kelly April 18, 2011 at 11:49 pm

    love the show, can’t wait to try the cuban pork! one question unrelated to cooking : )what is the pattern of the mugs on the open shelving on the back wall there is one in red and one in turqouis

  • Sam Holland April 19, 2011 at 11:17 am

    Hi Elizabeth,

    You can search on in the search box or in the Mad Hungry show archive also on

    The Italian meatloaf recipe is called “Polpette”; here is a direct link:


  • Carol April 20, 2011 at 2:40 pm

    Where do you get your clothes. Love the blouses.

  • Leona April 21, 2011 at 7:44 pm

    I am looking forward to serving the glazed ham recipe, roasted asparagus, creamed spinach, roasted orange beets,potatoes gratin, beautiful salad and the orange-yogurt cake for desert for my family this Easter!! Received my copy of Mad Hungry and will share it w/my daughters! Have a Happy Easter!

  • Hanna April 21, 2011 at 11:08 pm

    I am not a big pork fan but the marinade for this sounds amazing, can I prepare chicken or beef with it instead? If so what cut of beef would be comparable to the pork shoulder?

  • Anna April 23, 2011 at 10:09 pm

    Where do you get your clothes. Love the blouses.
    Please let me know because they make you look very slender

  • Sean April 25, 2011 at 6:06 pm

    I was just wondering if the marinade for the cuban pork shoulder could also be made with a boneless pork tenderloin? It looks great.

  • Sherry May 1, 2011 at 9:20 pm

    I made this recipe as written and it was so bitter from the limes we couldn’t eat it. I added BBQ sauce,cider vinegar, honey, agave and chili powder trying to cover the bitterness. We were able to eat it, but had to throw out 3/4 of the roast out. Worst dish I have ever made. However, the yucca with mojo sauce was wonderful

  • sahdya May 10, 2011 at 6:13 pm

    worst recipe I’ve made in MANY years…had to throw it out…so bitter could not eat it…wasted 6 lbs pork, and the time to marinate and cook the thing!!Could not even tell that it was pork. The lime pith bitterness was all we tasted,,ate 2 forkfulls and pitched the rest…someone should vet these recipies!

  • Donna August 18, 2011 at 9:12 pm

    Is there anyone else who has tried the Cuban Pork recipe? I saw the show and couldn’t wait to try it however, after reading two comments on the bitterness of the lime, I’m having second thoughts on making it. Too expensive to make and just throw out!

  • Lex August 28, 2011 at 7:41 pm

    I love the show but made the cuban style pork yesterday and it was so terrible. I had friends over, and after marinating it, basting it and cooking it for 8 hours- it was really upsetting.
    I love lime but this was way too much, bitter, inedible. No one could eat it. I feel better seeing the other reviews, I couldnt figure out what I did wrong- now know it wasnt just me. But I still have 7lbs of wasted pork and had a very disappointing dinner party.

  • Sonya September 30, 2011 at 11:09 pm

    DO NOT USE THE LIME PEEL!!! I WOULD SUGGEST JUST USE THE LIME JUICE!!!! This is not a good recipe. My first thought in reading the recipe was to omit the lime peel. I was concerned about bitterness. I didn’t follow my thinking and now have to throw out the whole pork roast. The bitterness is too much. I love the show and have had success with other recipes. I am so disappointed. I just wasted my money and time. Was this recipe tested???

  • barbara November 6, 2011 at 9:23 pm

    I wished I had read all the comments before making this recipe! I made it from the book, Mad Hungry, which we have and love. But this was so bitter!!! what a shame, and alot of pork to waste. I scraped off all the marinade and hope that I can salvage the leftovers to make carnitas tomorrow night…….

  • Kelly March 25, 2012 at 7:55 pm

    I was so jazzed to make this after watching the show I failed to read the comments….bad on me. This recipe is really terrible. The lime is completely over powering and bitter. It makes the pork inedible. This was one of the worst recipes I have ever made. I hate wasting food, but we just could not eat it. Please don’t waste your time or money!

  • peggy April 3, 2012 at 3:22 pm

    I used 2 limes and one smallish tangerine for the marinade/sauce. I did not marinate, but threw everything in the crock pot without any liquid. Mine also turned out bitter, but I added salt and soy sauce to the liquid the crock pot produced and some sugar. It was still edible, but disappointing. I don’t want to eat it like this all week and I refuse to waste the meat, so I will shred the meat and put it on sandwiches with mayo and other condiments AND I will make some taquitoes that I will bake instead of fry.

  • scott April 8, 2012 at 10:29 am

    the cuban-style pork roast recipe is unfortunately terribly flawed.
    i can’t imagine anyone would enjoy the bitterness of this dish from the whole limes used in the marinade. having eaten roast pork in cuba, and in many cuban-american homes and restaurants in miami, i can say without pause this is NOT cuban style!
    i was able to salvage the meat by cutting it all up and frying it. it became
    more mexican-style, but we had a great, albeit unexpected, taco night.
    if u make this, and u should, try using just the JUICE of 3 limes and maybe some lime zest instead.

  • Sara C. February 8, 2015 at 9:11 am

    The Cuban pork shoulder recipe is great – as long as you just use the juice of two/three limes – and not the entire lime. I throw in more kosher salt too. I blend everything, making a paste and slather it on the pork shoulder to marinate overnight and roast the following day accordingly.

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