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Pork Roast Cubano

It takes me just minutes to prepare this recipe and the slow cooker does the rest of the work! It's a one-dish meal that's real comfort food for my family. —Roxanne Chan, Albany, California
  • Total Time
    Prep: 30 min. Cook: 7 hours
  • Makes
    8 servings


  • 3 pounds boneless pork shoulder butt roast
  • 2 tablespoons olive oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium sweet potato, cut into 1/2-inch cubes
  • 1 small sweet red pepper, cubed
  • 1 can (13.66 ounces) light coconut milk
  • 1/2 cup salsa verde
  • 1 teaspoon minced fresh gingerroot
  • 2 green onions, thinly sliced
  • Sliced papaya


  • In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Add black beans, sweet potato and red pepper. In a small bowl, mix coconut milk, salsa and ginger; pour over top.
  • Cook, covered, on low 7-9 hours or until pork is tender. Sprinkle with green onions; serve with papaya.
Nutrition Facts
6 ounces cooked pork with 3/4 cup vegetables: 430 calories, 24g fat (9g saturated fat), 101mg cholesterol, 322mg sodium, 18g carbohydrate (6g sugars, 5g fiber), 33g protein.

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  • TheTallEntree
    Apr 27, 2016

    This is fantastic! I don't usually like pork but this dish is one of my favorites. I make this along side some rice and the Cuban black beans recipe on this site. Yum!!

  • tcass2003
    Sep 3, 2015

    I made this last night and the whole family enjoyed it! I must say, though, that you should rename this recipe. There is nothing Cuban about it (besides maybe the black beans)! I am of Cuban descent and this is not Cuban Roast Pork. The ingredients are definitely more Mexican than Cuban. Again, it was delicious, but the name is may want to change it :-)

  • asmith
    Apr 6, 2014

    It is good, but it needs more heat!