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    My Colombian Recipes » Recipes » Main Dishes » Pork » Cañón De Cerdo (colombian-style Pork Loin Roast)

    Cañón de Cerdo (Colombian-Style Pork Loin Roast)

    Dec 16, 2011 · Modified: Jul 15, 2021 by Erica Dinho · 37 Comments

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    Cañon  De CerdoPin

    Cañón de Cerdo (Colombian-Style Pork Loin Roast)

    Erica Dinho
    5 from 35 votes
    Print Recipe Pin Recipe

    Ingredients
     

    • 5 pounds pork loin roast
    • 6 scallions diced
    • 1 tablespoon ground achiote
    • 3 teaspoons ground cumin
    • 10 garlic cloves
    • 2 yellow onions diced
    • 5 cups of beer
    • ¼ cup vegetable oil
    • Salt and pepper to taste
    • 2 bay leafs

    Instructions
     

    • Place the scallions, achiote, cumin, onions, garlic and 2 cups of beer and blend until smooth.
    • Add the marinade evenly over the pork and cover.
    • Let the pork marinate in the refrigerator for 1 to 2 days.
    • Pre-heat the oven to 300 degrees F, bake for about 3 hours, turning the pork roast over after 1 hour to brown the other side. Baste with the remaining beer and vegetable oil, about 5 times throughout the cooking time.
    • Remove from the oven and place on a cutting board. Cover with aluminum foil and allow to rest for 10 minutes. Slice the pork thinly and serve with your favorite side dishes.
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Cañon  de CerdoPin

    This Cañon de Cerdo is a popular Colombian dish from my hometown of Antioquia. It is usually made for dinner parties, especially during the holidays and trust me, it will be the star of your dinner table!

    I used my grandmother's marinade recipe for this dish. Mamita was always very particular about the marinade she used and the time in  which the meat or poultry was marinated. It was important to me to be sure I followed her recipe when it came to the marinade instructions.

    Mamita often talked to me about the basics of Colombian cooking,  including marinades, and her food was always very tasty. So that's to Mamita for this one!

    Colombian-Roasted Pork LoinPin

    Buen provecho!

    More Main Dishes Recipes

    Mofongo With Shrimp (Mashed Green Plantains With Shrimp)Rice With Coconut And Shrimp (Arroz Con Coco Y Camarones)Mom’s Colombian Tamales (Tamales Colombianos De Mi Mamá)Hallacas Guajiras De Pollo (Chicken Hallacas)Baked Salmon With Cilantro-Garlic Oil
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Sandi

      December 16, 2011 at 12:17 pm

      5 stars
      Erica that looks wonderful but what is achiote? I don't know if I can get that in my supermarket so could I substitute something else?

      Reply
      • Erica

        December 16, 2011 at 1:36 pm

        5 stars
        Hi sandy,

        Here is the link with the info about achiote. https://www.mycolombianrecipes.com/achiote-oil-aceite-de-achiote/

        If you don't find it...use food color or sazón Goya with azafrán.

        Reply
        • Sandi

          December 16, 2011 at 2:19 pm

          5 stars
          Thanks Erica.....I do have that Goya with azafran so I will use that. Thanks again and have a great weekend

          Reply
    2. Karen

      December 16, 2011 at 12:19 pm

      5 stars
      I like to marinate meat in beer. Pork is one of my favorites - this sounds delicious!

      Reply
    3. blackbookkitchendiaries

      December 16, 2011 at 2:10 pm

      5 stars
      this dish sounds lovely and very flavorful! thank you for sharing this and have a great weekend.

      Reply
    4. Claudia

      December 16, 2011 at 8:19 pm

      5 stars
      I have noted this for holiday week. Have a few pork roasts waiting... for beer marinade!

      Reply
    5. Chris

      December 16, 2011 at 8:36 pm

      5 stars
      Had to tweet this one, Erica. I'll definitely be trying it!

      Reply
    6. Belinda @zomppa

      December 16, 2011 at 11:05 pm

      5 stars
      Thanks to grandma for this wonderful recipe!

      Reply
    7. Jeannie

      December 17, 2011 at 6:12 am

      5 stars
      Definitely my kind of food! I love the look of this pork loin of yours! Yummy!

      Reply
    8. Joanne

      December 17, 2011 at 8:40 am

      5 stars
      With that awesome marinade, I know this must be delicious!

      Reply
    9. Joan Nova

      December 17, 2011 at 12:14 pm

      5 stars
      Nice recipe Erica...thanks for sharing it.

      Best wishes to you and your family.

      Reply
    10. Angie@Angiesrecipes

      December 17, 2011 at 12:23 pm

      5 stars
      This looks so dang succulent and mouthwatering!

      Reply
    11. Lyndsey

      December 17, 2011 at 9:15 pm

      5 stars
      We love pork roast and this one looks perfect. Love recipes from the heart, which is usually grandma's recipes! I have some dried chipotle ready to be ground, and I know they would love to be apart of this fantastic dish!

      Reply
    12. Ivy

      December 18, 2011 at 1:39 am

      5 stars
      This looks delicious Erica and would love to try something different for a change. Guess what? I'v had Mama Sita's Achuete - Achiote Annato Powder for a while now in my spice drawer and hadn't decided how to use it until now. Happy Holidays.

      Reply
    13. Barbara

      December 18, 2011 at 6:41 am

      5 stars
      Delicious, Erica. I never think to use pork over the holidays!

      Reply
    14. norma

      December 18, 2011 at 10:21 am

      5 stars
      Great recipe. I love my puerquito any way I can get it.

      The best to you and your "familia".

      Reply
    15. Marce

      December 19, 2011 at 4:49 am

      5 stars
      Hola Erica!! El cañón es mi comida preferida!! Había pensado en hacer tu cañón con caramelo para el 24 pero ahora estoy indecisa con esta receta... Tengo una duda con la cebolla: he visto que en algunas recetas usas "green onion" que quiere decir? Es la cebolla larga? Y "escallions" que es? Y aquí que dices "yellow onion" que cebolla es?
      Gracias!
      P.D: te volviste mi compañera inseparable...cada que voy a cocinar me llevo el iPad para la cocina y veo tu como haces la receta que quiero hacer!

      Reply
      • Erica

        December 19, 2011 at 7:47 am

        5 stars
        Hola Marce, Green onion or scallion is "Cebolla larga o de rama"

        You can use yellow onion or white onion "Cebolla regular o de huevo"

        Si tienes más preguntas dejame saber!

        Reply
    16. Erica

      December 20, 2011 at 10:00 am

      5 stars
      Thank you guys!

      Reply
    17. grace

      December 20, 2011 at 12:14 pm

      5 stars
      columbian style suits me just fine--this sounds amazing!

      Reply
    18. Kate

      December 25, 2011 at 5:40 pm

      5 stars
      Erica, what kind of beer do you use for marinades?

      Reply
      • Malice

        May 31, 2012 at 4:00 pm

        5 stars
        Info on Colombian beer:

        en.wikipedia.org/wiki/Beer_in_Colombia

        Reply
    19. Diana

      December 30, 2011 at 10:59 pm

      5 stars
      Tu receta no menciona que hacer con Los clavos....

      Reply
      • Erica

        December 31, 2011 at 8:45 am

        5 stars
        Diana, La receta no tiene clavos!

        Reply
    20. Oysterculture

      January 01, 2012 at 7:55 pm

      5 stars
      Oh my, this sounds like heaven - 5 c of beer - cannot wait to give it a try.

      Reply
    21. Jackie

      December 17, 2012 at 6:15 pm

      5 stars
      Erica thank you for the wonderful recipes. I was wondering whether you use a conventional or a dan forced oven for this one? Thanks again:)

      Reply
      • Erica

        December 17, 2012 at 10:24 pm

        5 stars
        Conventional oven.

        Reply
    22. Jackie

      December 18, 2012 at 8:47 pm

      5 stars
      Thank you! This will be one of my dishes for my veinticuatro. 🙂

      Reply
    23. sara

      February 14, 2013 at 9:47 pm

      5 stars
      Erica: my daughter is making this pork dish (as well as natilla and bunuelos) for a Spanish project. Can this be made the night before and brought in in a crock pot? Do you know if the other two items can be made Sunday night for a Monday presentation -- i wasn't sure they would keep.

      Reply
      • Erica

        February 15, 2013 at 9:24 am

        5 stars
        Sara, Just you can make everything the night before.
        The Cañon is good cold too. I prefer eating my buñuelos the same day, but you can try to store them in a cookie container. Cover the natilla and place in the fridge until ready to go!

        Reply
        • Anonymous

          February 17, 2013 at 10:23 am

          5 stars
          Thanks! We will be cooking the pork this afternoon. Do we remove the pork from the dish with the all of the marinade and roast in a fresh dish and just periodically baste with the vegetable oil and 3 cups beer? we can't wait! The girls decided to make the Natilla and a lime aid drink since the bunuellos are best hot and fresh. We can't thank you enough for your response!

          Reply
        • Anonymous

          February 17, 2013 at 10:38 am

          5 stars
          Hi Erica. I am not sure if my reply transmitted, but we were wondering if we roast in a "fresh" dish and just baste with the vegetable oil and beer combo. Also, should the roast be on a shallow rack? Thanks so much!

          Reply
          • Erica

            February 18, 2013 at 8:15 am

            5 stars
            Discard the marinade and baste with the remaining beer and vegetable oil, about 5 times throughout the cooking time.

            Reply
    24. Maria

      May 12, 2016 at 1:52 am

      5 stars
      Wikipedia says there are stouts, pale ales and other Colombian beers...which style is the best to use?

      Reply
    25. Wendy

      November 22, 2016 at 12:09 pm

      5 stars
      hello...where to we place the bay leaves?

      Reply
    26. Erin

      December 20, 2022 at 9:54 am

      I don’t want to sound stupid, but am I supposed to put the garlic cloves in whole or do I mince them? I’m learning many Colombian recipes because our children are from Colombia.
      Thank you!

      Reply
      • Erica Dinho

        December 22, 2022 at 3:56 pm

        minced or chopped

        Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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