Cuban Roast Pork Recipe Slow Cooker Recipe For Chicken

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SLOW COOKER CUBAN PORK



Slow Cooker Cuban Pork image

This slow cooked pork literally melts in your mouth and couldn't be easier to make! A crowd pleaser for sure.

Provided by Julia Frey of Vikalinka

Categories     Main

Time 8h20m

Number Of Ingredients 21

4-5 lbs pork shoulder or leg joint
20 cloves of garlic
2 tsp sea salt
1 tsp black peppercorns
1 cup/250ml freshly squeezed orange juice
1/2 cup/125ml freshly squeezed lemon juice
2 medium onions
1 tsp oregano
1/2 cup/125ml olive oil
1 tbsp olive oil
6-8 slices(100g) bacon (chopped)
1 green pepper (chopped)
1 onion (chopped)
4 cloves of garlic
1 bay leaf
1/4 tsp cumin
1/2 tsp oregano
1 tbsp red wine vinegar
800g(28oz) canned black beans
salt to taste
85ml/1/3 cup chicken stock

Steps:

  • In a food processor or a blender combine garlic, salt, smashed peppercorns, orange and lemon juice, onions and oregano. Process until smooth.
  • Heat 1/2 cup of olive oil in a saucepan, the oil should be hot but not deep frying temperature hot.
  • Take it off the heat and stir in the contents of the food processor and keep stirring to avoid burning.
  • Pour the mixture of the pork and let it marinate overnight.
  • In the morning put the pork together with the marinade in a slow cook and cook on low for 8 hours.
  • At the end of cooking time pull pork with two forks and mix it well with the juices.
  • 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 over low hear for 7-10 minutes until tender.
  • Add garlic, bay leaf, cumin and oregano and stir fry for 1-2 minutes.
  • Then add red wine vinegar, black beans, salt to taste and stock, bring to a boil, then reduce heat and cook on low for 15 minutes.
  • Serve pork and beans with long grain rice.

Nutrition Facts : Carbohydrate 79 g, Protein 67 g, Fat 33 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 120 mg, Sodium 3414 mg, Fiber 6 g, Sugar 30 g, Calories 901 kcal, ServingSize 1 serving

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

SLOW COOKER CUBAN POT ROAST



Slow Cooker Cuban Pot Roast image

Easy and tasty pot roast. Cooked in a slow cooker, it's tender and delish! Leftovers are even better!

Provided by SilentWonder66

Time 8h25m

Yield 8

Number Of Ingredients 10

1 (6 pound) beef eye of round roast
1 medium onion, sliced
1 cup red wine
½ cup water
1 (1 ounce) packet au jus gravy mix
1 (1 ounce) package onion soup mix
2 bay leaves
3 tablespoons cornstarch
3 tablespoons water
1 ½ teaspoons smoked paprika

Steps:

  • Trim fat from roast.
  • Line the bottom of a slow cooker with onion slices, then place roast on onions.
  • Mix red wine, water, gravy mix, soup mix, and bay leaves together; pour over roast. Cook on Low for 8 hours.
  • Remove roast from slow cooker and set aside to cool. Remove and discard bay leaves. Run onions and juice through a blender, then transfer blended juice back to the slow cooker and bring to a boil.
  • Mix cornstarch and water together in a small dish and add to the boiling sauce. Cook until sauce is consistency of a thick gravy. Add paprika.
  • Slice roast crosswise on a slight diagonal into 1/2-inch slices. Pour sauce over meat and serve.

Nutrition Facts : Calories 403.6 calories, Carbohydrate 9.2 g, Cholesterol 107.3 mg, Fat 19.1 g, Fiber 0.6 g, Protein 40.4 g, SaturatedFat 7.4 g, Sodium 794.6 mg, Sugar 0.9 g

CUBAN ROAST PULLED PORK



Cuban Roast Pulled Pork image

This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly that I combined with a recipe posted by Closetcooking,com. Posting for ZWT event so untried by me, but sounds like something we would enjoy. Depending on the type of roast you use, servings will vary, but I put 6-8 based on a small roast. Times don't include overnight marinating time.

Provided by diner524

Categories     Pork

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 -5 lbs pork shoulder (or large Boston Butt Roast with bone in, skin on)
2 tablespoons garlic cloves, minced
1 large onion, sliced
1/4 cup dark rum
3 tablespoons olive oil
3/4 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon oregano, dried (or 1 tbl fresh)
1 teaspoon cumin, ground
2 teaspoons salt
1 teaspoon black pepper, freshly ground
1 large onion, sliced
1 cup chicken stock (or water)

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!

Nutrition Facts : Calories 852.2, Fat 61.9, SaturatedFat 20, Cholesterol 215.9, Sodium 1032.8, Carbohydrate 11.5, Fiber 1.2, Sugar 5.6, Protein 54

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