Best Garlic And Red Wine Cuban Roast Pork Recipes

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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

GARLIC AND RED WINE CUBAN ROAST PORK



Garlic and Red Wine Cuban Roast Pork image

This is a delicious red wine-marinated pork roast fragrant with garlic, oregano and rosemary. Prep time includes overnight marinating.

Provided by EdsGirlAngie

Categories     Pork

Time 11h30m

Yield 8 serving(s)

Number Of Ingredients 6

5 lbs pork roast, with bone
6 cloves garlic, chopped
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 cup red wine
6 cloves garlic, halved

Steps:

  • Marinate pork overnight in red wine, 6 cloves of chopped garlic, rosemary and oregano.
  • Preheat oven to 325 degrees F.
  • Transfer pork roast and marinade to a large Dutch oven and make twelve slits in the roast.
  • Insert a halved garlic clove in each slit.
  • Cover and roast pork for about 3 hours or until a meat thermometer inserted in thickest part of meat reads at least 165 degrees F.
  • Let sit for 10 minutes before slicing and serving.

Nutrition Facts : Calories 429.4, Fat 14.3, SaturatedFat 5, Cholesterol 178.6, Sodium 189.1, Carbohydrate 2.4, Fiber 0.2, Sugar 0.2, Protein 62.8

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

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

MARK BITTMAN'S PERNIL (CUBAN ROAST PORK)



Mark Bittman's Pernil (Cuban Roast Pork) image

Unconventional in some of the additions, but delicious. Cooking time is approximate as it depends on the size of your roast.

Provided by evelynathens

Categories     Ham

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (4 -7 lb) pork shoulder (or use fresh ham)
4 garlic cloves, peeled (you can use more garlic, this is the minimum)
1 large onion, quartered
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon dried ancho chile powder or 1 teaspoon other mild chili powder
1 tablespoon salt
2 teaspoons fresh ground black pepper
olive oil, as needed
1 tablespoon wine or 1 tablespoon cider vinegar
lime wedge, for serving

Steps:

  • Heat oven to 300 degrees. Score meat's skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.
  • Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
  • Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.

Nutrition Facts : Calories 736.5, Fat 54.8, SaturatedFat 18.9, Cholesterol 214.7, Sodium 1370.1, Carbohydrate 4.5, Fiber 1.1, Sugar 1.2, Protein 52.7

CUBAN MOJO MARINATED PORK



Cuban Mojo Marinated Pork image

A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I've ever put in my mouth. I found this recipe on Pinterest with a link to a blog by "The Food Charlaton". I am posting the recipe exactly as found. This was so delicious and I can't wait to make it again!

Provided by landlocked 2

Categories     Very Low Carbs

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

3/4 cup olive oil (extra-virgin)
1 tablespoon orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 cup cilantro, finely chopped
1/4 cup mint leaf, lightly packed and finely chopped
8 garlic cloves, minced
1 tablespoon oregano, minced (2 teaspoons dried oregano)
2 teaspoons ground cumin
1 teaspoon kosher salt (recipe didn't have a measurement I guesstimated based on what I did)
1 teaspoon black pepper (recipe didn't have a measurement I guesstimated based on what I did)
3 1/2 lbs boneless pork shoulder

Steps:

  • If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
  • If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
  • Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
  • Preheat oven to 425 degrees F. Place a wire rack (I used a cooking rack) over a rimmed baking sheet.
  • Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
  • Roast the pork for 30 minutes. It should be lightly browned.
  • Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
  • Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
  • Carve against the grain and serve.

Nutrition Facts : Calories 705, Fat 60.6, SaturatedFat 16.7, Cholesterol 141, Sodium 429.4, Carbohydrate 5.6, Fiber 0.6, Sugar 2.3, Protein 33.8

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