Cuban Pork W Recipes

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SLOW COOKER CUBAN PORK



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

Steps:

  • 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

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

AUTHENTIC CUBAN PORK ROAST



Authentic Cuban Pork Roast image

Provided by Coco and Ash

Categories     dinner     Main Course

Number Of Ingredients 11

10-15 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))
1/2 teaspoon cumin
1/2 teaspoon black pepper
3 tablespoons salt
2 teaspoons chopped fresh oregano leaves
1/4 cup fresh packed cilantro leaves

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



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

Steps:

  • 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 ROASTED PORK SANDWICHES



Cuban Roasted Pork Sandwiches image

For an incredible hot sandwich, slowly roast pork in a seasoned citrus marinade, then layer slices of meat with pickles, zippy mustard, ham and cheese. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 3h40m

Yield 24 servings.

Number Of Ingredients 16

1 boneless pork shoulder butt roast (5 to 6 pounds)
4 garlic cloves, sliced
2 large onions, sliced
1 cup orange juice
1 cup lime juice
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
SANDWICHES:
4 loaves (1 pound each) French bread
3/4 cup butter, softened
1/2 to 1 cup yellow mustard
24 thin sandwich pickle slices
2-1/4 pounds sliced deli ham
2-1/4 pounds Swiss cheese, sliced

Steps:

  • Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing., Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths., Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.

Nutrition Facts : Calories 590 calories, Fat 27g fat (15g saturated fat), Cholesterol 119mg cholesterol, Sodium 1206mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

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 PORK ROAST



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

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.

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

CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE



Cuban-Style Roast Pork Shoulder With Mojo Recipe image

Cuban mojo-marinated roast pork should be juicy, succulent, intensely porky, and melt-in-your-mouth tender.

Provided by J. Kenji López-Alt

Categories     Mains

Time 8h30m

Yield 10

Number Of Ingredients 15

For the Mojo:
8 medium garlic cloves, minced
2 teaspoons (8g) ground cumin
2 teaspoons (8g) freshly ground black pepper
1/4 cup (about 1 small handful) minced fresh oregano leaves
1/2 cup (120ml) fresh juice from 1 to 2 oranges (see Note)
1/4 cup (60ml) fresh juice from 3 to 4 limes (see Note)
1/4 cup (60ml) extra-virgin olive oil
Kosher salt
For the Pork and to Finish:
1 (6-8 pound; 3-3.5kg) boneless pork shoulder roast, rind removed
1/4 cup (about 1 small handful) finely chopped fresh mint leaves
3 tablespoons (about 3 very large pinches) finely chopped fresh oregano leaves
Lime wedges, for serving
Steamed rice, black beans , and maduros , for serving

Steps:

  • For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.
  • For the Pork and to Finish: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. 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. Serve rice, beans, and plantains on the side. Reserve any leftovers for sandwiches.

Nutrition Facts : Calories 257 kcal, Carbohydrate 22 g, Cholesterol 39 mg, Fiber 1 g, Protein 13 g, SaturatedFat 4 g, Sodium 190 mg, Sugar 1 g, Fat 13 g, ServingSize Serves 6 to 10, UnsaturatedFat 0 g

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From goodlifexplorers.com


CUBAN STYLE SLOW ROASTED MARINATED PORK - LORD BYRON'S KITCHEN
2017-02-17 Nestle the pork roast on top of the bed of sliced onions. Pour one cup of water into the pan. With the oven preheated to 425 degrees, bake the pork, uncovered, for 1 hour. Lower the temperature of the oven to 350 degrees and bake the pork, covered with aluminum foil, for 3 hours. Check the pork every 30 minutes.
From lordbyronskitchen.com


SLOW COOKER CUBAN PORK "STEW" - FROM FOODIE WITH LOVE
Instructions. In a large slow cooker, mix together broth, tomato paste, juice, 1 tbsp zest, cumin, oregano, red pepper, & garlic. Stir in black beans and onion. Season chunks of pork with salt & pepper & place on top of bean mixture in slow cooker. Cover & cook on LOW for 6 hours, or until pork is cooked through.
From fromfoodiewithlove.com


CUBAN PORK LOIN - I AM HOMESTEADER
2019-10-23 In an oven-safe skillet, over medium heat, add a tablespoon of olive oil and the pork loin to the pan and sear on all sides (about 5 minutes on each side), turning the loin a total of 4 times. Transfer the skillet to the oven and cook for 35-40 minutes or until the pork loin reaches an internal temperature of 145 °F.
From iamhomesteader.com


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