Best Cuban Roast Pork Recipes

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CUBAN-STYLE ROAST PORK



Cuban-Style Roast Pork image

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

Provided by Michele Kerr Fielding

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h48m

Yield 8

Number Of Ingredients 11

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

Steps:

  • Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  • Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
  • Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
  • Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
  • Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g

CUBAN PORK ROAST



Cuban Pork Roast image

A citrus and spice marinade seasons this moist, tender roast. "The pork is flavorful but mild, so everyone likes it," says Virginia Cronk of Little Torch Key, Florida. "You can serve it Cuban-style with black beans and rice, or make a traditional Cuban sandwich of pork, ham, Swiss cheese, tomatoes, lettuce, mustard, mayonnaise and dill pickle." -Virginia Cronk, Little Torch Key, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 10

1 cup lime juice
1 cup orange juice
10 garlic cloves, minced
4 teaspoons ground cumin
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh cilantro
4 bay leaves
1 boneless pork loin roast (3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first seven ingredients. Pour half of the marinade into a large resealable plastic bag; add the pork roast. Seal bag and turn to coat; refrigerate for 2 hours. Refrigerate remaining marinade., Drain and discard marinade from pork. Place roast in an ungreased 13-in. x 9-in. baking dish. Pour reserved marinade over the roast. Sprinkle with salt and pepper. , Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 15 minutes longer or until a thermometer reads 145°. Discard bay leaves. Let roast stand for 10 minutes before slicing.

Nutrition Facts : Calories 168 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 88mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

CUBAN ROAST PULLED PORK



Cuban Roast Pulled Pork image

This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly that I combined with a recipe posted by Closetcooking,com. Posting for ZWT event so untried by me, but sounds like something we would enjoy. Depending on the type of roast you use, servings will vary, but I put 6-8 based on a small roast. Times don't include overnight marinating time.

Provided by diner524

Categories     Pork

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 -5 lbs pork shoulder (or large Boston Butt Roast with bone in, skin on)
2 tablespoons garlic cloves, minced
1 large onion, sliced
1/4 cup dark rum
3 tablespoons olive oil
3/4 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon oregano, dried (or 1 tbl fresh)
1 teaspoon cumin, ground
2 teaspoons salt
1 teaspoon black pepper, freshly ground
1 large onion, sliced
1 cup chicken stock (or water)

Steps:

  • Directions (Oven Version with Crackling):.
  • Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
  • Pull the pork out of the fridge 1 hour before roasting, take it out of the bag, set it with its skin side up, wipe the skin dry and let sit for 1 hour.
  • Score the skin in 1/2 inch intervals and rub salt generously into the skin.
  • Place the pork in a roasting pan, skin side up, roast in a preheated 450F oven for 20 minutes or until the skin has become crackling, ie it has become golden, hardened and crispy.
  • Reduce the heat to 325F and roast until the pork reaches 170F for slicing or 195F for shredding, about 2-3 hours or 4-6 hours respectively. If the skin starts to get too dark tent it loosely with foil without folding the edges over to prevent steaming.
  • Let the pork rest for 15 minutes, remove crackling and cut into small pieces, discard any extra fat and then slice or shred the pork. Remove the fat from the juices and serve with sliced pork or mix into shredded pork.
  • Meanwhile heat 2 tablespoons of the juices from the roasting pan in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
  • Serve the pork with the caramelized onions and remaining mojo.
  • Directions (Slow Cooker Version):.
  • Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
  • Place the pork in a slow cooker/crock-pot with the skin side up along with the marinade and cook on low for 8-10 hours.
  • Let the pork rest for 15 minutes, discard the fat layer and then shred the pork.
  • Meanwhile heat 2 tablespoons of the juices from the slow cooker/crock-pot in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
  • Serve the pork with the caramelized onions and remaining mojo.
  • Tip: Mix some mojo into the pork after pulling it; man is that mojo ever good! Make sure to make enough pork to make Cuban Sandwiches with leftovers!

Nutrition Facts : Calories 852.2, Fat 61.9, SaturatedFat 20, Cholesterol 215.9, Sodium 1032.8, Carbohydrate 11.5, Fiber 1.2, Sugar 5.6, Protein 54

CUBAN ROAST PORK, PERNIL O PIERNA ASADA ESTILO CUBANO



Cuban Roast Pork, Pernil O Pierna Asada Estilo Cubano image

Goodness, this recipe brought back wonderful memories of eating Cuban food while visiting Florida years ago! We chose to use lime juice and it tasted spectacular. We will definitely be serving this for special dinners in the future!

Provided by Juliann Esquivel

Categories     Roasts

Time 5h15m

Number Of Ingredients 12

1 large 4 or 5 pound pork roast shoulder or fresh ham (ham that is not cured or smoked or cooked)
2 c sour orange or fresh lime or lemon juice
1 large bay leaf
2 tsp dried oregano
2 tsp cumin powder
2 Tbsp salt and 1 teaspoon salt
1/2 tsp black pepper
20 clove fresh garlic peeled, cloves can be left whole
cuban mojo sauce
2 large onions sliced in thin rounds
1/2 c roast pork pan drippings
1/2 c reserved garlic and lime sauce mixture

Steps:

  • 1. Buy a nice large pork shoulder or fresh ham try to buy with the skin on the fresh ham. I am doubtful you will find a pork shoulder with the skin on it but you can try.
  • 2. THE NIGHT BEFORE: Take your pork shoulder or fresh ham and stab it all over making deep stabbings in the meat all over the roast. Next, take your salt and pour about two tablespoons full in your hands and rub deep all over the pork roast or fresh ham sticking your fingers in the deep stabbed holes to penetrate the salt well into the meat. Do this all around the fresh ham. You will need about 2 tablespoons of salt altogether. If it is a very large fresh ham you might need as much as three tablespoons of salt. Rubbing deep into the meat all over and into the holes made with a sharp knife. Please be careful with the knife when stabbing the pork so as to not cut yourself. Make sure your hands are dry as well as the handle of the knife when stapping the pork. You do not want your hand to slide down onto the sharp blade as I have seen happen when stabbing the pork.
  • 3. After salting put the pork to a side. In a blender add the lime/lemon or sour oange juice, garlic cloves, and the seasonings bay leaf, cumin powder, oregano, pepper, 1 teaspoon salt. Blend on high until all is liquified.
  • 4. This is your Cuban Mojo, pour one cup of the mojo in a jar cover and reserve for later.
  • 5. Now take your pork roast and pour the rest of the sauce all over the pork roast rubbing the mojo sauce deep into the pork meat in the slits or holes. The secret is to make sure you rub your pork meat roast or fresh ham with all this lime/garlic sauce making sure it is well introduced into the meat.
  • 6. When done sprinkle a little more oregano, cumin, black pepper over the entire roast again just a little sprinkle. Cover with aluminum foil and refrigerate until the next day for roasting.
  • 7. Next day remove pork from the refrigerator let stand on the counter for at least an hour then put into a preheated 325 degree oven.
  • 8. Depending on how large a roast you have roast about 3 to 4 hours or a little more.
  • 9. Pour a half cup of the reserved mojo and baste your roast every hour with some of the mojo.
  • 10. Roast is done when the juices run clear and the meat is tender. Do not cover with aluminum foil to roast. You can tent the roast with aluminum foil but do not crimp the edges all around. You want to roast your pork meat not steam it. I do not even tent mine.
  • 11. If the roast starts to get too brown on top tent it with the foil. Take a large piece of foil and fold in half then put over the roast leaving the sides open, no crimping. A five pound roast can take as long as five or six hours slow roasting. When done remove roast from the oven take out of the pan put into another pan. Let roast hang out for a bit.
  • 12. In your pan there should be lots of pan drippings. Pour them into a frying pan over medium heat and add the onions and fry them in the drippings.
  • 13. Next, take a half cup of the reserved mojo from the refrigerator and pour into the onions sauteing everything for about five minutes. After about 10 minutes slice all of your roast and pour the mojo with onions all over the meat mixing it well into all of the pork meat. Serve with Cuban black beans and white rice. There is another traditional dish served with the pork, rice, and black beans. It is called Yuca (Casava). It is boiled when tender it is served with the pork, black beans, and rice. It looks like boiled potato only it is long and very starchy. It is served with a mojo sauce that is also pored over it but only lemon or lime juice and fresh garlic are used. But that is another recipe. It is a tradition to also include that dish with the Cuban roast pork dinner. Don't forget the Crispy Cuban bread and the Sangria or wine, For dessert pass a delicious flan. Buen Apetito. Enjoy.

CUBAN PORK ROAST I



Cuban Pork Roast I image

Black beans and rice are the logical accompaniment to this hearty pork roast. A salad of orange slices, red onion and arugula dressed with a tangy cilantro vinaigrette would be refreshing. If there are any leftovers, make media noches, the Cuban sandwiches that are made with Swiss cheese, ham and toasted egg bread in addition to roast pork.

Provided by Ann

Categories     World Cuisine Recipes     Latin American     Caribbean

Yield 8

Number Of Ingredients 11

2 teaspoons cumin seeds
½ teaspoon whole black peppercorns
4 cloves garlic, chopped
2 teaspoons salt
1 teaspoon dried oregano
⅓ cup orange juice
⅓ cup dry sherry
3 tablespoons lemon juice
3 tablespoons fresh lime juice
2 tablespoons olive oil
4 pounds pork shoulder, trimmed and tied

Steps:

  • Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
  • Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
  • Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

Nutrition Facts : Calories 625.7 calories, Carbohydrate 4.5 g, Cholesterol 161 mg, Fat 49.3 g, Fiber 0.3 g, Protein 38.2 g, SaturatedFat 16.4 g, Sodium 796.9 mg, Sugar 1.2 g

CUBAN ROAST PORK WITH MOJO CRIOLLO



Cuban Roast Pork With Mojo Criollo image

An excellent dish to serve for New Year's, when you're tired of traditional American food after all that turkey. This is my most requested recipe. It's easy to prepare, but you need to allow for a long roasting period for the meat to fall apart. The Mojo Criollo (onion/garlic) sauce is served on the side and is a nice accompaniment. Don't skip the marinating procedure for the Mojo sauce - it's just not right without it. I like to add the juice of two blood oranges to perk up the color - it's optional as it does not really change the flavor. Use any cut of pork roast -- I've used tenderloin, extra thick cut chops, picnic cut roast and everything in between, basically whatever is on sale. Just don't use the cuts that are packaged in a salt solution. You can substitute store bought crushed garlic from the jar for the garlic used in the marinade, but for the Mojo sauce, only fresh garlic will do. Black beans and white rice, and a green salad with avocado and vinaigrette complete the meal.

Provided by Loves2Teach

Categories     Pork

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 12

1 (5 lb) pork roast, trimmed of fat
1 head of grated fresh garlic
2 tablespoons crushed dried oregano
1 tablespoon kosher salt
1 teaspoon freshly grated pepper
8 oranges, juice of, Valencia
6 limes, juice of
1/2 cup blood orange juice (juice of 2 oranges) (optional)
1/4 cup red wine
2 tablespoons light tasting olive oil, plus
1/4 cup light tasting olive oil
1 medium yellow onion, sliced and separated into 1/4 inch thick rings

Steps:

  • Combine 1/2 of the grated garlic, all of the dried oregano, 2 teaspoons salt and the pepper into a paste.
  • Score the trimmed roast with a knife point and rub the paste into the roast, then place roast in a gallon freezer bag or other dish/container that will fit in the refrigerator.
  • Pour juice of 3 oranges, juice of 3 limes, the red wine, and 2 teaspoons of the lite olive oil over the roast, seal bag and turn the bag several times to combine the ingredients.
  • Place in refrigerator for at least 3 hours, or the day before you plan to serve.
  • Heat oven to 350°F.
  • Place roast and marinade in a roasting pan, cover with foil, and roast until the meat falls apart when pulled with a fork, 3 to 4 hours, up to 6 depending on the cut- it must become fork tender.
  • Remove roast from oven and let it rest for 20 minutes, then pull roast into shreds with a fork, leaving the meat in the pan juices- it's ready to serve.
  • Prepare Mojo Criollo: put onion slices in a bowl deep enough for the onions to be covered with the juice (I use a 2-cup glass measuring cup).
  • Put the rest of the fresh grated garlic, 1 teaspoon kosher salt, juice of 3 limes and juice of 5 oranges and the optional juice of 2 blood oranges over the onions, press down to make sure onions are submerged in the juice.
  • Allow the onions to marinate in this mixture for at least 20 minutes (important step).
  • Heat 1/4 cup of the lite olive oil in a skillet.
  • Quickly and carefully, pour the onions and all the juices into the hot oil and"stir fry" for about 2 to 3 minutes, just to soften the onions.
  • Pour the Mojo into a serving dish and serve with the roast on the side.

Nutrition Facts : Calories 417.7, Fat 16.7, SaturatedFat 3.6, Cholesterol 156.5, Sodium 832.5, Carbohydrate 13.1, Fiber 0.9, Sugar 6.8, Protein 51

CUBAN ROAST PORK



Cuban Roast Pork image

Make and share this Cuban Roast Pork recipe from Food.com.

Provided by Crabbycakes

Categories     Pork

Time P1DT5h

Yield 6 serving(s)

Number Of Ingredients 9

5 -6 lbs pork roast, shoulder, sirloin
3 garlic cloves, peeled and slivered
1/2 cup orange juice
1/2 cup lime juice
1 tablespoon oregano, ground
1 teaspoon cumin
1 teaspoon black pepper
1 tablespoon salt, to taste
1 large onion, sliced

Steps:

  • Trim fat from roast, if any.
  • With a sharp knife, cut tiny holes in roast and insert slivers of garlic.
  • In large plastic bag, place remaining ingredients.
  • Shake to mix well.
  • Place pork roast in bag.
  • Place in refrigerator, at least overnight.
  • Remove roast from marinade and discard the marinade.
  • Preheat oven to 275 degrees F.
  • Place in covered baking pan and cook for 5-6 hours.
  • Turn once during baking.

Nutrition Facts : Calories 509.4, Fat 14.2, SaturatedFat 4.2, Cholesterol 260.8, Sodium 1384.5, Carbohydrate 7.2, Fiber 0.8, Sugar 3.2, Protein 83.8

ROAST PORK CUBAN STYLE (LECHON ASADO)



Roast Pork Cuban Style (Lechon Asado) image

Barbara and Kevin brought this for dinner to Family Promise with black beans, rice and plantains (baked) YUM!!! I had to have the recipe. It come from Three Guys From Miami, who have published cookbooks and are well known. There were other roast pork recipes here, but NOT this one. It is SOOOOOO good. You can cook this in the oven, on the grill, on the stove or in the crockpot.

Provided by Ambervim

Categories     Very Low Carbs

Time 7h15m

Yield 20-24 serving(s)

Number Of Ingredients 8

6 lbs pork shoulder (butt)
20 garlic cloves
2 teaspoons salt
1 teaspoon black peppercorns
1 1/2 cups sour orange juice (If NO sour orange juice use 2 parts orange to 1 part lemon and 1 part lime)
1 cup onion, minced
1 teaspoon oregano
1 1/2 cups olive oil

Steps:

  • Mash the garlic, salt, and peppercorns together with a mortar and pestle.
  • Add dried oregano, onion, and the sour orange to make a mash - mix thoroughly.
  • Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We're looking for something in the neighborhood of 220 degrees F. Remove the saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool.
  • Pierce the pork as many times as you can with a sharp knife or fork.
  • Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.
  • OVEN.
  • To roast in the oven, preheat oven to 450 degrees F. Place the pork, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. When to temp, immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
  • GRILL.
  • Use a covered grill, such as the Webber kettle or a covered gas grill. Bank the coals to each side, leaving an empty space beneath your ham. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat. You want a low heat.
  • Spoon extra marinade over the roast occasionally as it cooks. If not using a gas grill, add charcoal to the sides as needed to maintain roasting temperature. When to temp, immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
  • STOVETOP OR CROCKPOT.
  • Place ham in a large Dutch oven, or a covered stock pan. Add about one cup of marinade to the pan. Bring to a boil. Adjust the heat to low, cover and cook until completely done. Add additional marinade as needed to keep at least one inch of liquid in bottom of pan so the roast will not burn.
  • All methods internal temp 195F to pull with fork OR 170F to slice. The time of 7 yours is an estimate. Could be less, could be more.
  • Servings based on the size of your ham. Allow about 1/4 to 1/2 pound per person, depending on side dishes.

Nutrition Facts : Calories 480.8, Fat 40.8, SaturatedFat 10.7, Cholesterol 96.6, Sodium 322.4, Carbohydrate 3.8, Fiber 0.3, Sugar 1.9, Protein 23.8

CROCK POT CUBAN PORK ROAST



Crock Pot Cuban Pork Roast image

Make and share this Crock Pot Cuban Pork Roast recipe from Food.com.

Provided by Audrey M

Categories     Roast Beef

Time 10h20m

Yield 10 serving(s)

Number Of Ingredients 12

1/4 cup lime juice
1/4 cup grapefruit juice
1/4 cup water
3 minced garlic cloves
1 teaspoon crushed dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
4 lbs boneless pork shoulder
1 cup sliced onion
flour tortilla

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.

Nutrition Facts : Calories 472.3, Fat 36.7, SaturatedFat 12.7, Cholesterol 128.9, Sodium 240.9, Carbohydrate 3.1, Fiber 0.3, Sugar 1.4, Protein 30.6

CUBAN STYLE PORK ROAST WITH MOJO CRIOLLO AKA LECHON ASADO CON MOJO



Cuban Style Pork Roast with Mojo Criollo AKA Lechon Asado con Mojo image

This a traditional Cuban dish. It is probably the ONLY dish that when I cook it, I get really nostalgic. The minute I put it into the oven, I can smell every infused spice throughout the cooking process. Not only is this delicious, it is also one of the most economical cuts of meat money can buy. With left overs I can make...

Provided by R C

Categories     Roasts

Time 1h45m

Number Of Ingredients 10

7-8 lb pork leg or shoulder
MOJO SEASONING
1/2 c olive oil, extra virgin
20 clove garlic, minced
1 1/2 c onion, sliced rings thin
2 c sour orange or fresh lime juice
1/2 tsp ground oregano
1/2 tsp salt
1/2 tsp parsley flakes
1/4 tsp ground cumin

Steps:

  • 1. THE NIGHT BEFORE: For the Mojo: You will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
  • 2. Mix the mojo ingredients and let sit for 30 minutes.
  • 3. Prepare pork leg by piercing pork with a sharp knife. Place pork leg, fat side up in large pan. Pour Mojo over and around pork, cover in aluminum foil, and let sit in refrigerator overnight. Reserve some of the mojo for basting.
  • 4. DAY OF ROASTING: Preheat oven to 450 degrees F.
  • 5. Place the pork in a large open roasting pan with all the Mojo juices. With a large spoon, pour the juices all over the pork.
  • 6. Place the pan in the oven and reduce the temperature to 225 degrees F.
  • 7. Check pork occasionally and pour Mojo on sides over the roast pork with spoon.
  • 8. Using a meat thermometer, check the internal temperature, when it reaches about 195 degrees F, remove the pork from the oven.The outer skin should be a golden brown and crunchy. Place pork in a large serving pan and cover with aluminum foil. Wait a few minutes to let cool down, then either slice or fork shred and serve. Enjoy!

CLAY POT CUBAN STYLE PORK ROAST



Clay Pot Cuban Style Pork Roast image

When cooking in a clay pot the food loses no moisture creating a moist and flavorful dish. Clay pots are soaked in water for 15 minutes before use and then set in a cold oven and then let to come up to temperature. The food cooks with a steaming effect that makes it so delicious. The clay pot is not washed in harsh cleaners...

Provided by barbara lentz

Categories     Pork

Time 3h

Number Of Ingredients 10

3 to 4 lb pork roast shoulder
2 large oranges juiced
1 large lemon juiced
1 large bay leaf
2 Tbsp sea salt
2 tsp each cumin powder, and oregano
20 clove garlic
2 medium onions cut into thin rounds
1 c chicken broth
1/2 c dry white wine

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

CUBAN PORK ROAST SANDWICH



Cuban Pork Roast Sandwich image

Recipe attempting to recreate a recently closed sandwich shop in Seattle. I merged a few recipes I found online. I use a Traeger pellet grill for slow cooking the pork, but I suppose you can use any slow cooking technique.

Provided by BajaVilla.com

Categories     Pork

Time 5h40m

Yield 12 serving(s)

Number Of Ingredients 25

1 cup mango juice
2 cups orange juice
2 tablespoons olive oil
3 limes, juiced
2 tablespoons garlic, minced
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 ounce rum
3 -4 lbs pork shoulder
1 slice white bread, crust removed
2 tablespoons white wine vinegar
6 garlic cloves, crushed
2 egg yolks
1/2 teaspoon lemon zest
3 tablespoons lemon juice
1/2 teaspoon saffron thread
1 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 1/2 cups olive oil, regular
3 large yellow onions
12 French baguettes (I like Bahn Mi style buns from Q Bakery)
1 cup pickled jalapeno pepper
1 bunch romaine lettuce
1/2 cup fresh cilantro

Steps:

  • Prepare Pork for Slow Cooking (1 day):.
  • Combine marinade ingredients.
  • Stab the pork all over to allow for better marinade penetration.
  • Marinade pork for 12-24 hours.
  • Remove from marinade and bring to room temperature (reserve marinade for later).
  • Heat large skillet with a small amount of olive oil until smoking hot.
  • Sear pork on all sides in skillet.
  • Leave the pan alone and keep it for cooking onions later.
  • Place pork in roasting pan, and pour marinade into pan (ideally pan should be about 3 inches wider/longer then pork.).
  • Loosely tent pan with foil.
  • Slow Cook Pork (preferably use Traeger pellet grill):.
  • Place in 300 degree oven (or preferably Traeger pellet grill).
  • Cook for 2 hours tented.
  • Reduce heat to 250.
  • Cook for 1 more hour uncovered, basting every 20 minutes with marinade.
  • Turn Pork over and cook for 1 more hour, basting every 20 minutes with marinade.
  • Your cooking time will vary depending on meat and pan size. Uncovering the pan is done to reduce the marinade. Your goal is to use most of the marinade but not to burn it. You will still have considerable burnt and caramelized pieces at the end of the cooking cycle. Re-cover the pan if necessary, to preserve liquid. The pork should basically fall apart by the end of the cooking cycle.
  • Remove pork, cover with foil and let sit for 30 minutes.
  • Pull the pork apart into medium sized chunks with claws.
  • Aioli (prepare while cooking pork and refrigerate):.
  • Soak white bread in vinegar.
  • Place it in a kitchen aid mixer with all remaining ingredients EXCEPT olive oil.
  • Whip on medium setting until thoroughly blended.
  • Slowly drizzle in NON-Extra virgin (regular) Olive Oil. Increase speed of the mixer as it begins to emulsify and turn into a mayonnaise-like consistency.
  • Place in refrigerator.
  • Caramelize Onions (Prepare while letting the pork rest):.
  • Cut onion into thick slices (about 1/2 inch wide).
  • Heat pan used for searing pork over Medium/low heat adding a little olive oil.
  • Add onion to pan.
  • Slowly caramelize onions, stirring occasionally. Onions should be soft and browned, but not burnt.
  • Prepare the sandwich:.
  • The original used a harder roll sliced completely in half. I use a Bahn Mi roll cut more like a Philly steak sandwich bun. I get my buns at Q Bakery in Columbia City. This allows me to stuff the sandwich and not have a complete mess.
  • Cut roll and LIGHTLY toast inside.
  • Spread Aioli generously on inside.
  • Add some cilantro, a branch of romaine, a few jalapeños, some caramelized onions, and stuff with pork.
  • Finally, eat the best sandwich ever.

Nutrition Facts : Calories 787.8, Fat 52, SaturatedFat 11.8, Cholesterol 108.2, Sodium 902.4, Carbohydrate 50.7, Fiber 4.5, Sugar 8.2, Protein 29.4

R.B.'S CROCK POT CUBAN PORK ROAST



R.b.'s Crock Pot Cuban Pork Roast image

Inspired by my good Cuban friends in Ft. Lauderdale.. Black beans and warm Cuban bread with butter top this dish off..

Provided by KitchenHacker

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 7

4 lbs boston butt
2 medium onions
1 tablespoon garlic (minced)
1 tablespoon garlic powder
1 (10 ounce) bottle marinade (Badia, Mojo)
1/3 cup water
4 cups cooked white rice

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 PORK ROAST



Cuban-Style Pork Roast image

Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

10 garlic cloves, peeled
4 tablespoons fresh oregano leaves (from about 5 sprigs), or 2 teapsoons dried oregano
4 tablespoons extra-virgin olive oil
3 whole limes, cut in pieces
1 tablespoon coarse salt
One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)

Steps:

  • Puree garlic, oregano, olive oil, limes, and salt in a blender or food processor.
  • Place meat in a roasting pan, and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.
  • Preheat oven to 250 degrees. Remove meat from refrigerator 30 minutes before cooking. Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat easily shreds. Let rest for 15 minutes, then shred and serve.

LECHóN ASADO -- ROAST PORK CUBAN-STYLE



Lechón Asado -- Roast Pork Cuban-Style image

StoveTop -- Oven -- or Grill

Provided by jPaul Gaskill @capnpaul

Categories     Roasts

Number Of Ingredients 7

- 6-pound fresh ham or pork shoulder roast (aka butt)
- 20 cloves garlic
- 2 teaspoons salt
- 1 and 1/2 cups sour orange juice (if you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
- 1 cup onion, minced
- 1 teaspoon oregano
- 1 and 1/2 cups olive oil

Steps:

  • Mash the garlic, salt, and peppercorns together with a mortar and pestle.
  • Add dried oregano, onion, and the sour orange to make a mash -- mix thoroughly.
  • Pierce the pork as many times as you can with a sharp knife or fork.
  • Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.
  • OVEN: To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.) Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.
  • GRILL: Use a covered grill, such as the Webber kettle or a covered gas grill. Bank the coals to each side, leaving an empty space beneath your fresh ham or pork shoulder roast. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat. You want a low heat, so do not over do it with the coals! Spoon extra marinade over the roast occasionally as it cooks. If not using a gas grill, add charcoal to the sides as needed to maintain roasting temperature. Using a meat thermometer, roast should be removed from the grill when the temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.) Immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
  • STOVETOP: Place the fresh ham or pork shoulder in a large Dutch oven, or a covered stock pan -- whatever you have that the pork will fit in. Add about one cup of marinade to the pan. Bring to a boil. Adjust the heat to low, cover and cook until completely done. Add additional marinade as needed to keep at least one inch of liquid in bottom of pan -- otherwise the roast will burn. Using a meat thermometer, roast should be removed from the pan when the temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.) Servings based on the size of your ham. Allow about 1/4 to 1/2 pound per person, depending on side dishes.

LECHÓN ASADO -- ROAST PORK CUBAN-STYLE



LECHÓN ASADO -- ROAST PORK CUBAN-STYLE image

Categories     Sandwich     Pork

Yield 4

Number Of Ingredients 13

Prep time:
Cook time: 4 to 8 hours
Total time:
Yield: 8 servings
INGREDIENTS:
6-pound fresh ham or pork shoulder roast
20 cloves garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 and 1/2 cups sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
1 cup onion, minced
1 teaspoon oregano
1 and 1/2 cups olive oil

Steps:

  • Mash the garlic, salt, and peppercorns together with a mortar and pestle. Add dried oregano, onion, and the sour orange to make a mash -- mix thoroughly. Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We're looking for something in the neighborhood of 220 degrees F. Remove the saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool. Pierce the pork as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight. To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.) Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.

CUBAN STYLE PORK ROAST (CROCK POT)



Cuban Style Pork Roast (Crock Pot) image

I adapted a few other recipes, which called for marinating a roast overnight in mojo... and this turned out fantastic (If I do say so myself) We used this to make tacos with corn tortillas, along with home made salsa verde, queso fresco, lettuce and pico de gallo. (a Mexican style dish, but the flavors go very well together) I am also posting my recipe for an authentic salsa verde, given to my step-son by one of his co-workers.

Provided by CHRISSYG

Categories     Pork

Time 7h5m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs pork shoulder
1/2 cup orange juice (fresh squeezed)
1/4 cup lime juice (fresh squeezed)
2 tablespoons garlic, chopped
2 medium onions, sliced
2 teaspoons adobo seasoning
2 bay leaves
2 tablespoons dried oregano
2 teaspoons black pepper
14 ounces chicken broth

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!

Nutrition Facts : Calories 570.5, Fat 41, SaturatedFat 14.2, Cholesterol 161, Sodium 150.2, Carbohydrate 8.5, Fiber 1.4, Sugar 3.5, Protein 39.9

PIERNA ASADA A LA CRIOLLA--CUBAN PORK ROAST



Pierna Asada a La Criolla--Cuban Pork Roast image

A Cuban recipe for pork roast featuring orange juice and garlic.Prep time is marinating time. Found online for ZWT 5.

Provided by Mami J

Categories     Pork

Time 12h

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (6 lb) pork butt
1 head garlic, minced
3/4 cup sour orange juice (can use 1/2 cup orange juice and 1/4 cup lime juice)
1 tablespoon oregano
2 teaspoons cumin
1/2 teaspoon black pepper
2 tablespoons salt
2 large onions, sliced thickly into rings (1 lb total)

Steps:

  • Rinse pork roast and pat dry. With the tip of a small knife, prick all over roast, lightly. Place on glass or ceramic baking dish.
  • In a medium bowl, combine orange juice with garlic, the salt and spices.Cover roast with this mixture. Layer the onion rings on top of roast.
  • Cover baking dish with plastic wrap and marinate roast in the refrigerator overnight, at least 8 hours.
  • Remove roast from refrigerator and let sit at room temperature for 30 minutes.
  • Preheat oven to 325 degrees. Place roast in oven (remove plastic wrap) and roast for 4 hours, approximately, or until internal temperature reaches 185Fdegrees. Baste occasionally with pan juices. (Cover with foil is roast begins to brown too quickly).
  • Let roast rest, loosely covered, for 15 minutes before carving.

CUBAN PORK ROAST



Cuban Pork Roast image

Adding Cuban-style appeal to roast pork is as easy as letting it sit a spell in a marinade made with citrusy juices, dry sherry and ground cumin.

Provided by My Food and Family

Categories     Recipes

Time 12h15m

Yield 12 servings

Number Of Ingredients 9

1 pork shoulder or leg (5 lb.), excess fat removed
1 cup KRAFT Zesty Italian Dressing
1/4 cup orange juice
2 Tbsp. fresh lime juice
2 Tbsp. fresh lemon juice
1/2 cup dry sherry
1/2 tsp. ground cumin
2 large onions, cut into 1/2-inch-thick slices
6 cloves garlic, peeled, sliced

Steps:

  • Pierce meat all over with tip of sharp knife. Place in large non-reactive bowl.
  • Mix dressing, fruit juices, sherry and cumin in large bowl. Reserve 1/2 cup dressing mixture; pour remaining dressing mixture over meat. Add onions and garlic; cover bowl. Refrigerate several hours or overnight to marinate.
  • Heat oven to 350°F. Remove meat from marinade; discard marinade. Pat meat dry, then place in foil-lined roasting pan. Insert meat thermometer into thickest part of meat, being careful to not touch bone with thermometer. Bake 1 hour or until browned on all sides, turning occasionally.
  • Reduce oven temperature to 325°F. Pour reserved dressing mixture over meat; cover loosely with foil. Bake 3 hours or until thermometer registers 180°F, basting frequently with pan juices and removing foil for the last 30 min. of baking time. Let stand 15 min. before slicing to serve.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g

CUBAN CHINESE ROAST LOIN OF PORK



Cuban Chinese Roast Loin of Pork image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 13

4 to 5 pound boneless pork loin, trimmed
1 bottle beer
Salt and freshly ground black pepper
1/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce
3 tablespoons sherry
2 tablespoons hoisin sauce
1/4 cup cooked back beans, mashed with a fork
2 tablespoons FiveSpice powder
4 cloves garlic, finely chopped
4 mandarin oranges or tangerines, peel and pith removed and cut into supremes
1/2 small bunch watercress, coarse stems removed

Steps:

  • Preheat the oven to 425 degrees. Place the pork loin on a rack over a roasting pan and fill the bottom with about 1-inch of beer. Season the pork generously with salt and pepper.
  • In a mixing bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, fivespice powder, and garlic. Mix together well and coat the pork loin with this paste, rubbing it in well and using up all the mixture. Roast the pork for 15 minutes, then reduce the heat to 325 degrees and cook for 45 to 60 minutes more, basting every 15 to 20 minutes with the orange honey mixture. When the pork is thoroughly cooked (it should register 165 degrees on a meat thermometer, and the juices run clear rather than pink), remove from the oven and rest for 5 minutes. Transfer to a warmed serving platter and surround with orange segments and watercress sprigs. Serve immediately, slicing the loin at the table.

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