CUBAN-STYLE PORK SHOULDER
From the Los Angeles Times Note: Serve the pork with black beans and rice. This recipe requires a 5- to 6-quart slow cooker.
Provided by Charlotte J
Categories Pork
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest.
- Stir in the vinegar, orange and lime juices to make a coarse paste.
- Add the pork pieces and toss until the pieces are evenly coated with the spice paste.
- Set aside to marinate while you finish the other preparations.
- Trim and cut the onions lengthwise into 1/4 -inch-thick slices.
- Arrange the slices in an even layer on the bottom of the slow cooker insert.
- Pour the broth over the onions.
- Arrange the pork in an even layer over the onions, pouring over any reserved marinade.
- Cover the insert and place it in the slow cooker.
- Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. (8 hours on low).
- Remove from heat and crack the lid to allow the mixture to cool slightly.
- Gently stir the pork with the onions and serve.
Nutrition Facts : Calories 779.1, Fat 53.4, SaturatedFat 18.3, Cholesterol 201.3, Sodium 1938.2, Carbohydrate 25.8, Fiber 7.9, Sugar 2.3, Protein 51.6
GRILLED CUBAN STYLE PORK SHOULDER
Yummy Yummy Yummy! Full of flavor and so worth the "extra work". If you can't find a pork shoulder you can sub a blade roast.
Provided by QueenJellyBean
Categories Pork
Time P1DT3h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Place all marinade ingredients in a medium bowl and stir together until combined. Reserve and refrigerate 1/3 c marinade.
- Place pork in a large resealable plastic bag. Pour remaining marinade over the pork, seal the bag and refrigerate 24 hours turning the bag occasionally.
- When ready to grill, remove pork from bag and discard the bag and marinade. Light the two outside burners of your three burner grill or light one side and not the other on a two burner grill, placing a drip pan under grate where burner is NOT lit. Heat on high until hot and then turn down to low.
- Place roast over drip pan on the unlit section of the grill. Cover and grill 2 hours or until internal temp reaches 170 degrees. You should maintain an internal grill temp of 300-350 degrees.
- Remove roast to a cutting board and cover loosely with foil and let stand 15 minutes.
- While roast is standing; in a small bowl, stir together cornstarch and water.
- In a saucepan combine reserved marinade and orange juice. Over medium high heat, bring to a boil and then reduce heat to medium low. Simmer 5 minutes. Stir in lime juice ans sugar. Then stir in cornstarch mixture. Bring to a boil for 30 seconds or until slightly thickened.
- Set aside. Slice pork about 1/4 inch thick. Rewarm sauce, add cilantro and serve on the side to put over sliced pork.
Nutrition Facts : Calories 702.3, Fat 42.5, SaturatedFat 14.4, Cholesterol 226.7, Sodium 1042.8, Carbohydrate 10.4, Fiber 0.6, Sugar 6.3, Protein 66.7
CUBAN-STYLE ROAST PORK SHOULDER
Number Of Ingredients 9
Steps:
- 1. Combine: Garlic, Cumin, Pepper, Oregano, OJ, Lime Juice and olive oil. Season with salt. Transfer half to a sealed container and refigerate. Pour rest into zip lock bag with pork and marinate overnight.
- 2. Adjust oven rack to low position. Line rimmed baking sheet with double layer of foil. Place pork and juices on foil and fold and seal. Roast at 325 for 3 hours.
- 3. Fold back foil, increase temp to 325, baste and roast 2-3 more hours.
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