Open out the foil and baste the pork with the juices. Leave the foil open and cook for a further 20 minutes, turning halfway through the cooking time, or until the pork is well browned and very soft.

It’s a classic Cuban staple that brings warmth and zest to your dinner table—whether you serve it with black beans and rice, pile it onto sandwiches, or use it in tacos.

The menu is of this new “fast casual” model. Order by choosing from various categories -- the meat (Cuban picadillo, chicken, beef), fish (Mahi Mahi, tuna) or tofu, then on to yellow or white ...