Best Cuban Pot Roast Recipes

BOLICHE (CUBAN POT ROAST)

Steps:

• Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.
• Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.
• Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
• Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
• Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.

CROCK POT CUBAN PORK ROAST

Steps:

• To prepare marinade for pork roast mix together fruit juices, water, garlic, oregano, cumin, salt, pepper, and bay leaves in a small mixing bowl.
• If necessary, trim fat from pork roast.
• With a large meat fork, pierce meat several times.
• Place roast in a large Ziploc bag; add marinade.
• Marinade in refrigerator for 6 to 24 hours; turning several times.
• Place onion in bottom of slow cooker topped with meat and marinade.
• Cook on low for 10 to 12 hours or High 5 to 6 hours.
• Remove meat from slow cooker and cool slightly before carving.
• Skim fat from gravy.
• Shred meat; remove onions with a large slotted spoon and add meat.
• Remove bay leaves and discard.
• Serve meat in flour tortillas with small bowls of gravy.

CUBAN STYLE POT ROAST (BOLICHE)

Steps:

• Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let marinate for 30 minutes. Preheat the oven to 350 degrees F.
• Heat the oil in a large oven-proof cooking pot like a Dutch oven. When the oil is hot, add the vegetable mixture from bowl and saute until soft. Add the roast and brown on all sides for 5 minutes, or so. Add the wine and vinegar and allow to reduce briefly. Add 2 cups of the broth and all the remaining ingredients. Bring to a boil, then place in the oven for 1 hour.
• Check at intervals, adding the remaining 2 cups of chicken broth, if needed. Remove the meat from the oven and let sit for 30 minutes. Strain the sauce. To serve: slice the meat about 3/4-inch thick and serve with the sauce.

CLAY POT CUBAN STYLE PORK ROAST

Steps:

• 1. The night before that the pork roast and poke holes all over. Rub the sea salt all over the roast.
• 2. Mix the orange juice, lemon juice, garlic cumin powder and oregano in a food processor. Pour over roast and marinate overnight.
• 3. Soak the clay pot in water for 15 minutes. Place the pork roast in the clay pot. Pour marinade over top. Lay the onions around the roast and throw in the bay leaf.
• 4. Pour the wine and chicken broth over roast.
• 5. Set the clay pot in a cold oven and set the temp to 300 degrees. Bake for 3 hours.
• 6. Remove roast from pot and shred with fork. Place the drippings in a saucepan and bring to a boil and reduce to desired thickness. Serve over pork

R.B.'S CROCK POT CUBAN PORK ROAST

Steps:

• Trim all external fat from pork roast.
• Slice onions to about 1/8 inch thick slices and place in bottom of crock pot.
• Rub pork roast with garlic powder on all sides and place on top of onions.
• Mix 5 ounces of marinade with 1/3 cup of water and pour around roast.
• Spread minced garlic evenly over top of roast.
• Cover and cook for 4 1/2 hours on high or 8 - 9 hours on low until meat has seperated from the bone.
• Remove pork from crock pot and shred with 2 forks.
• Remove onions with sloted spoon and place over shredded pork.
• Serve over white rice.
• Serve remainder of the bottle of marinade to drizzle over pork.

CUBAN-STYLE POT ROAST

Steps:

• Combine the flour, 1 teaspoon cumin, salt and pepper in a shallow container or on wax paper. Roll beef in seasoned flour. Heat oil in a large nonstick skillet on medium; brown meat on all sides. Transfer meat to slow cooker, cover.
• Meanwhile, in the same skillet, add onions and garlic and cook 4 minutes or until onion is softened. Stir in remaining cumin to coat onions and cook 1 minute. Add tomatoes and crush larger pieces. Bring to boil; stir in tomato paste, red wine and bay leaf. Bring to a simmer and stir. Pour mixture over beef. Cover and cook on low 8 hours; turn after 4 hours if possible.
• Remove beef from sauce to platter and tent with foil. Turn cooker heat to high and cook 10 to 15 minutes to reduce sauce. Remove bay leaf. Slice meat and spoon some sauce over meat before serving.

CUBAN STYLE PORK ROAST (CROCK POT)

Steps:

• If pork shoulder comes in a netting, remove it. Trim of any large pockets of fat. Place in crockpot.
• Add remaining ingredients, roll the pork around in the mixture to coat evenly.
• Cook in crockpot for about 3 hours on medium or 5-7 hours on low (until meat is falling apart).
• Take meat out of crockpot and shred (remove any more excess fat that you can see)and return to broth.
• Serve and enjoy!

CROCK POT CUBAN PORK ROAST

Steps:

• To prepare marinade for pork roast mix together fruit juices, water, garlic, oregano, cumin, salt, pepper, and bay leaves in a small mixing bowl If necessary, trim fat from pork roast. With a large meat fork, pierce meat several times. Place roast in a large Ziploc bag; add marinade. Marinade in refrigerator for 6 to 24 hours; turning several times. Place onion in bottom of slow cooker topped with meat and marinade. Cook on low for 10 to 12 hours or High 5 to 6 hours. Remove meat from slow cooker and cool slightly before carving. Skim fat from gravy. Shred meat; remove onions with a large slotted spoon and add meat. Remove bay leaves and discard. Serve meat in flour tortillas with small bowls of gravy.

SLOW COOKER CUBAN POT ROAST

Steps:

• Trim fat from roast.
• Line the bottom of a slow cooker with onion slices, then place roast on onions.
• Mix red wine, water, gravy mix, soup mix, and bay leaves together; pour over roast. Cook on Low for 8 hours.
• Remove roast from slow cooker and set aside to cool. Remove and discard bay leaves. Run onions and juice through a blender, then transfer blended juice back to the slow cooker and bring to a boil.
• Mix cornstarch and water together in a small dish and add to the boiling sauce. Cook until sauce is consistency of a thick gravy. Add paprika.
• Slice roast crosswise on a slight diagonal into 1/2-inch slices. Pour sauce over meat and serve.

BOLICHE (CUBAN POT ROAST)

Steps:

• Remove casings from chorizo. Cut slit in beef and stuff with chorizo and some of garlic. Salt, pepper and lightly flour roast. Brown on all sides. Add remaining ingredients. Bring to a boil, reduce heat to low and simmer partly covered 3-4 hours.

CUBAN POT ROAST

Steps:

• Generously season the roast with salt and pepper. Sear in a hot pan until browned on all sides. Place the meat in the bottom of a 5qt crock pot. Add the salsa verde, chilis, and tomatoes to the pan you seared the meat in. Deglaze and bring to a boil. Pour over the meat in the crock pot. Add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar and stir. Cook for 4hrs on high, or 6hrs on low (or until the meat is tender). Shred the meat and serve with your choice of toppings.