Cuban Pork W Recipes

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Cuban Pork Chops with Mojo image

Provided by Guy Fieri

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 17

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup white vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
1 cup watercress, for garnish
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish


  • In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
  • In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
  • Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
  • Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
  • Garnish with watercress, tomatoes and avocado.


Cuban Pork Sandwiches image

Florida restaurants introduced the simple, delicious flavors of this Cuban favorite to the United States. If you don't have leftover roast pork, just pick up some from the deli.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

4 white hamburger buns, split
2 teaspoons yellow mustard
4 teaspoons mayonnaise or salad dressing
4 ounces thinly sliced cooked roast pork
4 ounces thinly sliced cooked ham
4 ounces sliced Swiss cheese
12 slices dill pickles
3 tablespoons butter or margarine, melted


  • For each sandwich, spread one cut side of each bun with 1/2 teaspoon mustard and the other side with 1 teaspoon mayonnaise. Layer pork, ham, cheese and 3 pickle slices in each bun, folding meats or cheese to fit if necessary. Press sandwiches firmly with palm of hand to flatten to about 1-inch thickness.
  • Heat 12-inch nonstick skillet over medium-high heat. Brush tops of sandwiches with melted butter. Place sandwiches, buttered sides down, in skillet. Brush bottoms with remaining butter. Cook about 6 minutes, turning once, until crisp and brown on both sides.

Nutrition Facts : Calories 450, Carbohydrate 24 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1140 mg, Sugar 2 g, TransFat 1 g


Cuban Roast Pork image

Make and share this Cuban Roast Pork recipe from

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


  • 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 Pork image

This zesty recipe leaves your kitchen smelling awesome and your taste buds dancing! I have made this recipe with pork tenderloin and pork chops. My next attempt will be with chicken, and I will try baking it. So, as you can see this recipe is very easy to adapt to your own taste and preferences.

Provided by rainyk

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 30m

Yield 4

Number Of Ingredients 7

1 (1 1/4 pound) pork tenderloin, cut crosswise into 8 slices
1 lime, zested and juiced
1 teaspoon olive oil
1 teaspoon ground cumin
½ teaspoon salt
1 pinch crushed red pepper flakes
1 clove garlic, pressed


  • Flatten the pork tenderloin slices slightly, and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.
  • Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.3 g, Cholesterol 79 mg, Fat 6.7 g, Fiber 0.6 g, Protein 25.8 g, SaturatedFat 2.1 g, Sodium 346.7 mg, Sugar 0.3 g


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


  • 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 Pork Roast image

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

1 cup lime juice
1 cup orange juice
10 garlic cloves, minced
4 teaspoons ground cumin
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh cilantro
4 bay leaves
1 boneless pork loin roast (3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper


  • 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


Slow Cooker Cuban Pork image

This is from an authentic Cuban recipe site, although I couldn't tell you how "authentic" it is, considering I have never been to Cuba. Serve with black beans and rice. Authentic or not, however, this recipe is amazing, especially the second day on a Cubano sandwich!

Provided by duetfreak

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 10h30m

Yield 12

Number Of Ingredients 10

1 (5 pound) boneless pork loin, trimmed and silver skin removed
1 cup orange juice (such as Simply®)
½ cup lime juice
½ cup lemon juice
14 whole black peppercorns
1 large onion, finely chopped
1 head garlic, peeled and pressed
2 tablespoons kosher salt
1 teaspoon kosher salt
1 tablespoon dried oregano


  • Cut pork loin into 3 equal pieces.
  • Turn a slow cooker to Low. Add orange juice, lime juice, lemon juice, and peppercorns, then add onion.
  • Mix garlic, salt, and oregano into a paste and rub all over pork pieces. Place pork in the slow cooker.
  • Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 7.6 g, Cholesterol 89.6 mg, Fat 15.4 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 5.8 g, Sodium 1176.1 mg, Sugar 2.8 g

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2019-04-26  · Spices are added, and the sautéed vegetables are added to the baking dish along with the pork roast. This Cuban pork recipe is baked slowly …
Estimated Reading Time 4 mins
  • Heat oil in a large pot over high heat. Add pork roast, and brown on both sides, about 5-7 minutes per side.
  • In the same skillet, add onions, peppers, and garlic. Saute until softened, and then add salt and spices.
  • Continue to saute, and add broth and canned tomatoes. Use a spatula to begin breaking up tomatoes, and allow to simmer about 10 minutes.
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2015-04-09  · 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 …
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  • 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 cooling rack) over a rimmed baking sheet.Place the pork on the rack and discard the marinade.
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2015-03-30  · If that is the “dud” outcome, then in my books, this is a “foolproof” recipe. I made this Cuban Roast Pork using Murray Valley Pork which is …
  • 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.
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2014-11-06  · Ain't nobody got time to make Cuban food on a Wednesday! Weeknight dinners need to be quick and easy in my house. I grabbed the thin pork chops sitting in the refrigerator …
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  • In a mortar, crush the 4 cloves of garlic, 1/4 teaspoon oregano, and 1/4 teaspoon cumin together into a paste. Rub the chops with the garlic paste, place in a medium sized shallow bowl or baking dish, and pour half of the sour orange mixture on top. Cover with sliced onions and pour rest of sour orange mixture on top. Cover and refrigerate 2 to 3 hours.
  • In a large pan, heat the oil over medium-high heat until hot and brown the chops quickly on both sides.
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2020-09-19  · A pork leg could do it for this Cuban style roasted pork recipe although the Dominican would call it pernil or pernil de cerdo. There are several Latino variations to this …
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2019-05-14  · For the cuban pork bowls: ASSEMBLE: Divide the yellow cauliflower rice between bowls, then top each with as much of the pulled pork as you like. Spoon some of the extra …
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  • Cut the pork into four equally sized pieces. In a well-oiled skillet over medium heat, cook the pork in batches as needed until it is fully browned on both sides, about 7 – 10 minutes per side. Add the browned pieces to the stainless steel insert of the Instant Pot, making sure they sit below the max fill line.
  • Add all of the remaining ingredients for the pork except the bay leaves to a wide mouth Mason jar or blender pitcher. Blend until completely smooth in the jar with an immersion blender or using your blender.
  • Nestle the bay leaves in with the pork and pour the marinade over the top. Close the Instant Pot lid and set the cook time for 60 minutes at high manual pressure with the “keep warm” feature set to “off”. Once the cooking time is complete, let the pork natural release for 30 minutes, then manually release the very little remaining pressure.
  • Use tongs or a slotted spoon to transfer the cooked pork to a plate carefully, since it will be very tender and likely to break up as you attempt to remove it from the cooking liquid. Let the meat rest for 10 minutes or so, until cool enough to handle. (I like to use that time to make the extra mojo dipping sauce). Using gloved hands or two forks, gently pull apart the pork until it is in chunks or as shredded as you like, transferring it to a mixing bowl as you go.
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2020-09-08  · How To Make Cuban Pork In A Slow Cooker: Season pork with salt and pepper. Heat 2 tablespoons of olive oil in skillet or multi cooker. Cook pork for several minutes on …
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2021-01-27  · For the Cuban Black Beans. In a large pan cook chopped bacon with a tablespoon of olive oil. If your bacon is very fatty omit oil. Add chopped onion and green pepper and cook …
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  • In a food processor or a blender combine garlic, salt, smashed peppercorns, orange and lemon juice, onions and oregano. Process until smooth.
  • In a large pan cook chopped bacon with a tablespoon of olive oil. If your bacon is very fatty omit oil.
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2017-01-06  · Black Beans. Heat olive oil in a medium pot. Saute chopped onion and red pepper until cooked. Add minced garlic and cook an additional minute. Add half of the black beans …
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  • Make the marinade by adding cilantro, olive oil, orange zest, 3/4 cup orange juice, lime juice, lime zest, garlic, mint, oregano, chili, cumin, salt, and pepper in a food processor. Process until well combined. Transfer marinade to a gallon size freezer bag and add the pork shoulder. Marinate in the refrigerator for at least 2 hours or over night.
  • Melt butter over medium heat in medium size pot. Add chopped onion and saute until translucent. Add rice and stir to combine. Add chicken broth and bring to a boil. Once boiling, cover pot and reduce heat. Cook 15-20 minutes or according to package.
  • Heat olive oil in a medium pot. Saute chopped onion and red pepper until cooked. Add minced garlic and cook an additional minute. Add half of the black beans along with cumin, oregano, salt, and pepper. Mash beans in pot. If beans are too dry, add chicken stock, 1/4 cup at a time. Add remaining beans. Stir to combine.
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2019-10-23  · Cuban Pork Loin Recipe. If you love a Cuban sandwich, you already know what is going into this Cuban Pork Loin. I kept with the traditional ingredients, and it turned out even …
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  • Butterfly the pork. With the pork on a cutting board, hold a knife bald parallel to the board and carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through.
  • Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin.
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2017-01-17  · 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 …
5/5 (1)
Category Main
Cuisine Cuban
Total Time 4 hrs 15 mins
  • Stab several different spots all over the pork shoulder then place the garlic slivers in all the holes.
  • 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.
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2018-10-29  · How to make Cuban pork chops. Heat the canola oil in a large heavy skillet (with a lid) over medium-high heat. Add the pork chops and cook about 2 minutes per side. Add ¼ …
Estimated Reading Time 3 mins
  • Combine the salt, garlic powder, cumin, oregano and black pepper in a small bowl. Stir to combine.
  • Heat the canola oil in a large heavy skillet (with a lid) over medium-high heat. Add the pork chops and cook about 2 minutes per side.
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2018-09-26  · Instructions. 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 …
  • 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.)
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2018-10-04  · In Cuban Culture, roast pork, or lechon asado, is the meal served on all special occasions. Christmas, Weddings, New Year’s, you name it… roast pork is on the menu. This …
  • You will also need: Mortar and pestle, a jar or container with a tight-fitting lid, meat mallet to smash the garlic (or use the side of a large knife), mesh strainer (to catch the seeds of the oranges), a large pan to marinate to pork, large marinating or roasting bag (optional) or plastic wrap to cover the pork while marinating, large roasting pan with a rack, aluminum foil to tent the pork, and cooking spray.
  • Remove the pork from the refrigerator 30 – 45 minutes before roasting (providing that it’s cool in your kitchen).
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This easy dinner recipe of Cuban Pork with Black Beans and Rice is something I grew up eating, super easy to make and totally delicious. You can also make Po...
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2006-12-21  · Cut several slits around pork; insert garlic. Place roast in large resealable plastic bag. In glass measure, whisk together orange, lime and lemon juices, oil, oregano, cumin and pepper; pour over pork and seal bag. Place in large bowl and refrigerate for at least 8 hours or for up to 24 hours, turning occasionally.
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4. 5. The Arroz con Pollo a la Chorrera (Yellow Rice and Chicken soupy style) is a very popular and one of the most delicious recipes in traditional Cuban cuisine. Read more about Arroz con pollo a la Chorrera.
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Olivia shows how to prepare, season, and roast a piece of pork that when you make it, it will become your favorite way to eat pork. Enjoy! Please like and su...
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2021-06-25  · 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.
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Top Asked Questions

How to make authentic Cuban pork roast?
Here’s what you need to make the Authentic Cuban Pork Roast: 15 pound bone-in pork butt (give or take a pound) 1/2 cup olive oil. cloves from 2 whole heads of garlic peeled. 1/3 cup sour orange juice. 1/4 cup fresh squeezed orange juice (about 1 large naval orange) 3/4 cup fresh lime juice (about 8 limes)
What kind of pork do they eat in Cuba?
Cuban Roast Pork (Lechon Asado) In Cuban Culture, roast pork, or lechon asado, is the meal served on all special occasions. Christmas, Weddings, New Year’s… roast pork is on the menu. This is a traditional recipe using a homemade mojo marinade.
How do you cook Cuban pork tenderloin?
Very traditional Cuban pork. I reduce the sherry and add 1/4 c white vinegar. I also slice a large onion and add that to the marinade. Works well roasted in the oven or in a crock pot. Read More Excellent! Cooked it in the crock pot and we loved it!
What is Cuban mojo marinated pork?
A traditional roasted Cuban Mojo Marinated 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. Just look at that crust!

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