Cuban Pork Roast Ii Recipes

CUBAN ROAST PORK

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.

CUBAN PORK ROAST

Steps:

• Preheat oven to 325°F. Place roast, fat side up, in a 5- to 6-quart Dutch oven. In a small bowl stir together parsley, garlic, oregano, onion powder, cumin, pepper, and salt. Rub all over pork.
• Roast, covered, 3 1/2 hours. Add orange, lime, and onion wedges. Roast, uncovered, 1 hour more or until tender and an instant-read thermometer inserted in meat registers at least 190°F.
• Transfer meat to a cutting board, reserving citrus, onion, and cooking liquid. Shred meat. In a large bowl toss meat with enough cooking liquid to moisten. Once cool, squeeze citrus over meat to release juices; stir into meat. Store meat mixture in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes about 7 cups.

CUBAN-STYLE ROAST PORK

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).

JUICY CUBAN MOJO PORK ROAST (CHEF MOVIE RECIPE)

Steps:

• Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
• Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
• Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
• Preheat oven to 220°C/425°F (200°C fan).
• Roast, uncovered, for 30 minutes. Base with pan juices.
• Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
• Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
• Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.

CUBAN PORK ROAST II

Steps:

• In a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in refrigerator.
• Preheat oven to 325 degrees F (165 degrees C).
• Transfer meat to a Dutch oven. Make eight to ten 1 inch deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.
• Roast for 35 minutes per pound, or until an instant read thermometer inserted into the center of the roast registers 145 degrees F (63 degrees C).

CUBAN ROAST PULLED PORK

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!

AUTHENTIC CUBAN PORK ROAST

Steps:

• Combine all of the ingredients (except the pork) in a food processor or blender and blend until completely liquified.
• Line a roasting pan with foil and place the roasting rack in the pan. Place the pork, skin side down on the roasting rack. Add 2 cups of water to the bottom of the roasting pan.
• Using a meat injector, inject all of the marinade into the pork.Try not to puncture the skin underneath. I like to go in from the side to make sure I'm not puncturing the skin. Just try to inject as many spots as you can to really get the marinade throughout the entire pork. (If you feel like you've maxed out on the inside of the pork, just take any left over marinade and rub it all over the outside of the pork)
• Cover the pork with foil as tightly as you can to create a seal. Refrigerate overnight or at least for 6 hours. (I prefer overnight but 6 hours will do if you're shorter on time.)
• After marinating, heat your oven to 275. Once heated, add the covered pork and cook for 7 hours.
• After the 7 hours, uncover the pork. It should be falling off the bone easily at this point. You can pull at it with a fork to check.
• Keeping the pork uncovered, set your oven to broil. Broil the top of the pork for about 5 minutes or until it has a nice golden brown color. Using oven mitts and tongs, carefully turn the pork skin side up, and broil the skin side for another 5 minutes or until it's crispy on the top.
• Let the pork rest for 15 minutes before shredding.

CUBAN PORK ROAST

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.

CUBAN PORK ROAST

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.

CUBAN PORK ROAST

Steps:

• Stab several different spots all over the pork shoulder then place the garlic slivers in all the holes.
• Place the pork in a large zip lock bag.
• Pour the orange juice, zest, lime juice, zest, finely chopped cilantro, oregano, garlic, cumin, sea salt, freshly cracked pepper, and olive oil in a bowl and mix well to combine.
• Set aside (and refrigerate) 1/2 cup of the marinade (mojo sauce) for serving.
• Pour the remaining marinade over the pork.
• Place in the refrigerator for 24 hours.
• Remove the pork from the refrigerator at least 1-2 hours before roasting.
• Also, set out the remaining reserved marinade (mojo sauce) on the counter so it can come to room temperature before serving along with the pork.
• Preheat the oven to 300 degrees.
• Heat an oven-safe pot or Dutch oven with a heavy bottom over medium-high heat.
• Once hot, remove the pork from the marinade (reserve the marinade for cooking) and add it to the Dutch oven.
• Sear on all sides until golden brown, about 2 minutes per side.
• Turn off the stove and remove the pot from the heat.
• Allow the pork to cool down a bit, then pour in the reserved marinade + a cup of water.
• Place a lid on the pot and place it in the preheated oven.
• Roast the pork for 2 hours then remove the lid and continue roasting for another 2-3 hours, or until the pork is falling off the bone and shreds easily.
• Remove the shoulder bone and any fatty pieces from the meat then shred the pork in the pot and toss with the sauce in the pot.
• Serve with rice and black beans along with the remaining marinade (mojo sauce). Enjoy!
• Side Note: If the top of your roast is getting too dark, add a loose tinfoil tent to the top of the Dutch oven. Also, if at any point throughout the cooking process the liquid in the Dutch oven gets lower than 1 inch, add about 1/2 cup water to keep liquid in the pot.

CUBAN ROAST PORK RECIPE

Steps:

• Gather your ingredients. If your pork loin isn't wrapped in string you can choose to do so. It also works without the string.
• Whisk together the olive oil, oregano, cumin, paprika, brown sugar, garlic, orange juice, lemon juice, salt, and pepper in a bowl.
• Add the pork loin to the marinade. You can do this in a large plastic bag or in a large bowl, covered with plastic wrap. Place the pork in the refrigerator for at least 8 hours, but ideally overnight. Turn the pork once if you can if it is in a bowl.
• Preheat the oven to 400 F. Add the pork loin to your roasting pan rack fat side up. Place the rack in the middle position of the oven. Put the roasting pan in the oven and bake for about an hour or until the internal temperature reaches 165 F. The cooking time will vary based on the thickness of the roast.
• Allow the roast to rest for about 10 minutes. Remove the strings if they were in place.
• Cut the roast into round. You can decide what thickness you want. If you are using it for a sandwich, then cut them on the thinner side.
• Serve the roast pork with your favorite Cuban sides like rice and beans or plantains, or use slices in a Cubano or medianoche sandwich.