CARIBBEAN PORK ROAST
Take a vacation from the ordinary marinated pork loin. This exciting blend of island flavors makes an extraordinary roast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h
Yield 8
Number Of Ingredients 12
Steps:
- Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
- Heat oven to 325°F. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.
- Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness).
- Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.
Nutrition Facts : Calories 205, Carbohydrate 5 g, Cholesterol 75 mg, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg
PORK BUTT ROAST - CARIBBEAN
Make and share this Pork Butt Roast - Caribbean recipe from Food.com.
Provided by Derf2440
Categories Pork
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cut small marinating slits all over the roast.
- Combine half of the garlic, oregano, pepper flour and olive oil.
- Rub all over the roast.
- In a food processor or blender, puree remaining half of garlic, onion, salt and allspice.
- Rub mixture over the roast.
- Cover and chill for 8 to 12 hours.
- Place roast, fat side up, on a rack in a shallow roasting pan.
- Bake at 325°F degrees for about 3 1/2 hours.
Nutrition Facts : Calories 108, Fat 4.6, SaturatedFat 1.2, Cholesterol 35.7, Sodium 329.2, Carbohydrate 3.1, Fiber 0.5, Sugar 0.6, Protein 12.9
CARIBBEAN PORK ROAST
This easy, flavor-filled pork can be sliced, drizzled with gravy and served with black beans, rice and plantains, or it can be shredded and served on toasted Cuban bread with pork gravy dipping sauce.
Provided by Deep South
Categories Lunch/Snacks
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put the roast and mojo criollo sauce in a large plastic bag. If the roast is very thick, you may cut it in half before marinating.
- Refrigerate 24-48 hours, turning 2-3 times daily.
- Reserve marinade.
- Heat oil in a large skillet and lightly brown the roast, 2-3 minutes on each side. Place roast in a slow cooker.
- In a mixing bowl, wisk together the reserved marinade, water, pork gravy mix and vinegar. Pour over the roast. Add bay leaves and sliced onions.
- Cook on LOW for 5-6 hours. (Slow cookers may vary.).
- Remove the pork and onions from the cooker, reserving the gravy. Discard the bay leaves.
- Served sliced or shredded. SLICED: Slice the pork into medallions and serve with gravy and onions. SHREDDED: Shred the pork, adding some gravy to keep it moist. Pile onto crusty Cuban bread and serve with gravy for dipping.
CARIBBEAN ROAST PORK LOIN
Here's an easy ad different treatment for a boneless pork loin roast. Simply combine the oil and seasonings, rub it over the roast and bake. The meat turns out tender and serves a big group.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Mix first four ingredients; rub over roast. Place on a rack in a roasting pan. Roast until a thermometer reads 145°, 1-1/4 to 1-1/2 hours., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 172 calories, Fat 7g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 38mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein.
PERNIL ASADO (ROAST PORK, CARIBBEAN STYLE)
Provided by Food Network
Number Of Ingredients 7
Steps:
- For the marinade: Mix together all ingredients and set aside to let flavors meld together.
- Procedure for the pernil. Preheat oven to 450 degrees. Wash pork under cold running water and pat dry with paper towels. With a sharp paring knife, pierce the flesh. Season with salt and pepper and rub sofrito all over, covering the entire piece of meat. Let marinate for no less than 2 hours but better if overnight. Place pork on an oven rack and place in roasting pan and add enough water to just cover bottom of pan. Put roasting rack in center of the oven and let cook for 20 minutes. Turn the oven down to 350 degrees and let cook until juices run clear. The pork should be firm to the touch. Take the pork out of the oven and let rest for about 10 to 15 minutes. Peel away the skin when cool enough to touch and save, for this is a traditional Caribbean delicacy. Slice meat into bite-size pieces and serve with arroz con gandules.
MIDNIGHT CARIBBEAN PORK SANDWICHES
These sandwiches are so tasty! They've got depth of flavor - savory, sweet, piquant, subtle and sublime. They're super easy to make and worth the (slow cooker) wait. -Elizabeth Bennett, Mill Creek, Washington
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined., Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low until pork is tender, 6-8 hours., Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado and mayonnaise mixture., Freeze option: Place shredded pork and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.
Nutrition Facts : Calories 484 calories, Fat 29g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 400mg sodium, Carbohydrate 36g carbohydrate (15g sugars, Fiber 3g fiber), Protein 18g protein.
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