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Cañon  De Cerdo

Cañón de Cerdo (Colombian-Style Pork Loin Roast)

Erica Dinho
5 from 35 votes


  • 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


  • 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.
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