MOJO CUBAN ROAST PORK (LECHON ASADO)
This mojo pork is dripping with fantastically fresh Caribbean flavors and a beautiful caramelized crust that you won't be able to get enough of! It's made by marinating the pork in a bath of garlic, citrus, cilantro, mint, jalapeño, oregano, cumin overnight and the next day just popping it on the oven to roast low and slow for a few hours. The emerging mojo Cuban roast pork is mouthwateringly tender with subtle notes of bright, zesty, tangy, herby, garlicky, peppery flavor all at the same time. The mojo marinade is quick and easy to whip up in your food processor and can even be prepped a day ahead. This mojo pork also makes the best Cubano Sandwiches! (recipe coming next!) or it can be used in tacos, nachos, rice bowls, etc. The leftovers also freeze great - should you be so lucky.
Provided by Jen
Time 4h20m
Number Of Ingredients 17
Steps:
- Add the onion, garlic, cilantro, mint, jalapenos and fresh oregano (if using) to your food processor and pulse until very finely chopped, scraping the sides down as needed. Transfer to a large bowl and stir in all remaining mojo marinade ingredients.
- Remove 1 1/2 cups of the marinade and store in an airtight container in the refrigerator (to serve with roasted pork).
- Transfer the rest of the marinade to a freezer bag and add the pork; turn to coat, squeeze out excess air and seal. Marinate the pork in the refrigerator for 12-24 hours (no longer!), turning the bag occasionally.
- When ready to cook, remove the pork from the refrigerator and let rest on the counter for 1 hour.
- Preheat the oven to 425 degrees F. Heat vegetable oil over medium-high heat in a large cast iron skillet. Wipe excess marinade off pork, then sear on all sides until browned.
- Place the pork on a rack in a roasting dish (or use halved onions to prop up if you don't have one) with 1 cup of water in the bottom. Spoon some of the marinade from the bag over the top of the pork. Cover the pork with foil, slightly tenting in the middle so it is not touching the pork.
- Bake at 425 F for 30 minutes then reduce the temperature to 325 F and continue to roast for an additional 3 hours, adding additional water as needed so the water doesn't dry up. Only check the water once an hour but don't stress it, it's not the end of the world if you need to leave and it dries up.
- After 3 hours, remove the foil and baste the pork with the water/drippings in the bottom of the pan. Roast for an additional 30 minutes. The meat should very tender; about 180-190 F on an instant read thermometer, without touching the bone. (Although this pork does not require a meat thermometer because it will be cooked beyond overdone until tender.) If it's not tender, cook for an additional 30 minutes as needed.
- At this point, you can turn your oven to broil (without moving the pork) for a more caramelized exterior if desired; broil for 5-10 minutes, keeping an eye on it so it doesn't burn.
- Transfer the pork to a cutting board and loosely tent with foil. Rest for 20 minutes before carving.
- Meanwhile, transfer the 1 1/2 cups reserved UNUSED mojo sauce to a saucepan and simmer for 5 minutes while stirring occasionally, or until reduced by half. Stir in a couple tablespoons of drippings if desired for more succulent flavor. Slice the pork and brush with some of the mojo. Serve remaining mojo on the side.
HOW TO MAKE AUTHENTIC CUBAN PERNIL
This Latin inspired pork recipe is a traditional staple in every Latin home. More commonly known as Pernil, this juicy pork meat is the great rival to Turkeys.
Provided by Neyssa Jump
Categories Main Dish
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. (Once marinated for desired amount of time.)
- In a large mixing bowl, with a sharp knife, carefully lift 3/4 of the skin from the meat. Once skin is lifted, gently poke holes throughout meat.
- Season generously with salt and pepper.
- Fill holes with garlic.
- Make a paste with oil and remaining seasonings. Generously rub pork with paste.
- Cover bowl and refrigerate for at least two hours. After two hours, add in a cup of mojo to bowl, continue to marinate for another hour or overnight in fridge.
- Into a large roasting pan, add pork, skin side up. Cover with aluminum foil and bake for 5-7 hours. Remove foil and raise heat to 350 degrees for twenty minutes.
- Remove from heat, let rest for ten minutes. Sprinkle lime juice before serving, if desired.
CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE
Cuban mojo-marinated roast pork should be juicy, succulent, intensely porky, and melt-in-your-mouth tender.
Provided by J. Kenji López-Alt
Categories Mains
Time 8h30m
Yield 10
Number Of Ingredients 15
Steps:
- For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.
- For the Pork and to Finish: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest 10 to 15 minutes.
- Pour accumulated pork juices into a bowl and discard all except 1 cup. Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.
- Serve shredded pork, passing mint mojo and lime wedges on the side. Serve rice, beans, and plantains on the side. Reserve any leftovers for sandwiches.
Nutrition Facts : Calories 257 kcal, Carbohydrate 22 g, Cholesterol 39 mg, Fiber 1 g, Protein 13 g, SaturatedFat 4 g, Sodium 190 mg, Sugar 1 g, Fat 13 g, ServingSize Serves 6 to 10, UnsaturatedFat 0 g
CUBAN-STYLE ROAST PORK
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
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 ROAST PULLED PORK
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
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 PORK ROAST
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
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-STYLE OVEN-ROASTED PORK
Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains. Cook's Illustrated Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way!
Provided by nsomniak6
Categories Pork
Time P1DT7h
Yield 1 roast, 6 serving(s)
Number Of Ingredients 13
Steps:
- TO BRINE THE PORK: With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours.
- TO APPLY THE GARLIC-CITRUS PASTE: Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1-second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork while oven is preheating to 325 degrees with rack in lower-middle position.
- TO ROAST THE PORK: Place pork with skin side down on wire rack set over rimmed baking sheet or in roasting pan with rack. Cook, uncovered, 3 hours. Flip roast skin side up and continue to cook until instant-read thermometer inserted into thickest part of meat registers 190 degrees, about 3 hours more, lightly tenting roast with foil if skin begins to get too dark.
- Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. To serve skin, scrape excess fat from underside and cut into strips. Drizzle Mojo Sauce (see related recipe) over pork just before serving.
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