Cuban Style Grill Roasted Pork Recipes

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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

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 PORK ROAST I



Cuban Pork Roast I image

Black beans and rice are the logical accompaniment to this hearty pork roast. A salad of orange slices, red onion and arugula dressed with a tangy cilantro vinaigrette would be refreshing. If there are any leftovers, make media noches, the Cuban sandwiches that are made with Swiss cheese, ham and toasted egg bread in addition to roast pork.

Provided by Ann

Categories     World Cuisine Recipes     Latin American     Caribbean

Yield 8

Number Of Ingredients 11

2 teaspoons cumin seeds
½ teaspoon whole black peppercorns
4 cloves garlic, chopped
2 teaspoons salt
1 teaspoon dried oregano
⅓ cup orange juice
⅓ cup dry sherry
3 tablespoons lemon juice
3 tablespoons fresh lime juice
2 tablespoons olive oil
4 pounds pork shoulder, trimmed and tied

Steps:

  • Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
  • Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
  • Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

Nutrition Facts : Calories 625.7 calories, Carbohydrate 4.5 g, Cholesterol 161 mg, Fat 49.3 g, Fiber 0.3 g, Protein 38.2 g, SaturatedFat 16.4 g, Sodium 796.9 mg, Sugar 1.2 g

CUBAN GRILLED PORK (LECHON ASADO)



Cuban Grilled Pork (Lechon Asado) image

What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and oregano.

Provided by Lourdes Castro

Categories     Pork     Graduation     Father's Day     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Party     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10 to 12

Number Of Ingredients 11

Citrus garlic marinade
4 cups (1 quart) seville orange juice or 2 2/3 cups lime juice and 1 1/3 cup orange juice
1 tablespoon ground cumin
2 tablespoons dried oregano
2 heads garlic, roughly chopped
3 tablespoons salt
1 tablespoon black pepper
2 onions, cut into rings
Pork
6 to 8 pounds boneless pork shoulder butt (blade roast)
Salt

Steps:

  • Prepare the marinade
  • Mix all marinade ingredients in a bowl and let sit for 10 minutes.
  • Marinate the pork
  • If using a flavor injector (see cooking notes), strain half the marinade into a bowl, adding the strained-out garlic to the other half of the marinade. Use the injector to take in some strained marinade, pierce the pork with the tip of the needle, and inject it into the flesh. Do this all over the meat until the strained marinade has been used up.
  • If you are not using a flavor injector, use a long, thin knife to create deep gashes all over the flesh and pour the marinade over the pork.
  • Place the marinated pork in a deep bowl or container. Generously season the outside of the pork with salt and pour the remaining marinade all over it, spreading the onion rings all over the top.
  • Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  • Boil the marinade for basting
  • Remove the pork from the marinade and place it on a platter. Transfer the marinade to a saucepan, add the onions, and bring to a boil for 2 minutes. Remove from the heat and allow to cool. Place the boiled marinade and onions in a blender and puree until smooth. The marinade is now ready to use as a basting liquid.
  • Grill the pork
  • Before heating your grill, remove the pork from the refrigerator and bring to room temperature.
  • Heat your grill to 550°F and close the lid. Wait at least 15 minutes before lowering the temperature to 300°F. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
  • If your cut has the skin still attached, begin the cooking process with the skin side up (away from the direct heat).
  • Grill your meat about 2 1/2 hours total. Turn the meat over once when you are one quarter through with the cooking time, again when you are halfway through, and once more when three-quarters of the cooking time has elapsed. The pork is ready when it reaches an internal temperature of 150°F on the grill (it will continue to cook when it's off the heat, raising the internal temperature to the desired 160°F).

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

CUBAN STYLE GRILL-ROASTED PORK



CUBAN STYLE GRILL-ROASTED PORK image

Categories     Pork     Roast

Yield 8 to 10 people

Number Of Ingredients 24

Pork and Brine:
1 Bone-in, skin on pork picnic shoulder (7 to 8 lbs) or 1 large "boston butt" pork roast
3 cups sugar
2 cups table salt
2 medium heads of garlic, chopped
4 cups orange juice
Garlic Citrus paste:
12 garlic cloves, chopped (about 1/4 cup)
2 TB ground cumin
2 TB chopped oregano,
1 TB table salt
1.5 tsp black pepper
2 TB orange juice
1 TB white vinegar
2 TB olive oil
For the Mojo sauce
4 garlic cloves, minced
2 tsp salt
1/2 cup olive oil
1/2 tsp ground cumin
1/4 cup white vinegar
1/4 cup orange juice
1 TB fresh oregano, chopped
1/8 tsp black pepper

Steps:

  • cut 1 inch deep slits in pork roast, spaced about 2 inches apart. mix brine ingredients and add pork roast. refrigerate for 24 hours. For the citrus paste: Process garlic, cumin, oregano, salt and pepper in food processor to make a coarse paste. with machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms a smooth wet paste. Remove pork from brine and pat dry with paper towels. Rub paste all over pork and into slits. To grill-roast the pork: (using gas grill) Turn all burners on grill to high with lid closed for 15 minutes. Scrape grate clean with grill brush. Turn off all except primary burner. Place roast with skin side up on cool side of grill, shielded with foil on hot side. Lower primary burner to medium or medium-high (grill temperature should be about 325 degrees). Cook until skin is browned and crisp and internal temperature of meat is 190 degrees, about 6 hours, rotating the meat 180 degrees after 3 hours. Let meat rest for 1 hour. Roast can also be made in the oven at 325 degrees. Alternate charcoal grill technique: Using a chimney starter, light 4 quarts of charcoal (about 60 briquettes) and burn until fully ignited. Arrange coals on one side of grill in an even layer. Position cooking grate in grill, cover and heat for 5 minutes. Scrape grate clean, and add pork roast to cool side of grate. Shield hot side of roast with foil. cover and cook until grill temperature falls to about 225 degrees. Finish roasting in 325 degree oven until internal temperature of meat is 190 degrees, about 3 more hours. Let roast rest for 1 hour before serving. Meanwhile, make Mojo sauce. For the mojo sauce: Heat olive oil, garlic and cumin over medium heat until fragrant, about 2 minutes. Remove from heat and add remaining ingredients. Blend with hand blender until smooth. Serve with Roast.

CUBAN-STYLE ROAST PORK



Cuban-Style Roast Pork image

A great dinner served with a side of black beans and some smashed potatoes...ooooweee!! You can also used the leftove pork for Cuban sandwiches, with pork, ham, cheese, pickles, and mustard; grill weighted down or in a panini press. From Sara Moulton. Cook time does not include overnight marinating time.

Provided by SkinnyMinnie

Categories     Pork

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 (8 lb) pork shoulder, bone-in with skin
3/4 cup lime juice, fresh
6 garlic cloves, minced
1 1/2 tablespoons kosher salt
2 teaspoons black pepper, freshly ground
2 tablespoons dried oregano
1 cup distilled white vinegar
1/4 cup grapefruit juice, fresh
1/4 cup orange juice, fresh
1 tablespoon adobo seasoning

Steps:

  • Using a small knife, make 1-inch long incisions in the skin of the pork shoulder about 2 inches apart.
  • Combine 3 Tbs of the lime juice, garlic, salt, pepper and oregano in a small bowl.
  • Rub this mixture into the slashes and along the underside of the pork.
  • Combine the remaining lime juice, vinegar, grapefruit juice, orange juice, and adobo seasoning in a bowl large enough to hold the meat.
  • Add the pork, skin side up.
  • Cover and refrigerate overnight, turning occasionally.
  • Remove from the refrigerator an hour before cooking.
  • To cook, preheat oven to 300ºF.
  • Transfer the pork and its marinade to a roasting pan.
  • Cover the pan with a lid or aluminum foil and roast until very tender, about 5 hours.
  • Let cool slightly in the liquid, then transfer the pork to a cutting board and discard the skin and excess fat.
  • Slice and serve.

Nutrition Facts : Calories 1094.8, Fat 81.7, SaturatedFat 28.3, Cholesterol 322.1, Sodium 1604.8, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 78.4

GRILLED CUBAN STYLE PORK SHOULDER



Grilled Cuban Style Pork Shoulder image

Yummy Yummy Yummy! Full of flavor and so worth the "extra work". If you can't find a pork shoulder you can sub a blade roast.

Provided by QueenJellyBean

Categories     Pork

Time P1DT3h

Yield 10 serving(s)

Number Of Ingredients 19

1/2 cup soy sauce
1/2 cup lime juice
1/2 cup orange juice
1/4 cup orange liqueur or 1/4 cup additional orange juice
3 tablespoons olive oil
2 tablespoons packed brown sugar
2 tablespoons fresh oregano, chopped or 2 teaspoons dried oregano
2 tablespoons minced garlic
1 tablespoon cumin seed
1 tablespoon lime zest
2 teaspoons fresh ground pepper
5 -6 lbs boneless pork shoulder butt
2 teaspoons cornstarch
2 tablespoons water
3/4 cup orange juice (fresh is best)
1/4 cup fresh lime juice
1 teaspoon sugar
1/2 cup chopped fresh cilantro
reserved marinade

Steps:

  • Place all marinade ingredients in a medium bowl and stir together until combined. Reserve and refrigerate 1/3 c marinade.
  • Place pork in a large resealable plastic bag. Pour remaining marinade over the pork, seal the bag and refrigerate 24 hours turning the bag occasionally.
  • When ready to grill, remove pork from bag and discard the bag and marinade. Light the two outside burners of your three burner grill or light one side and not the other on a two burner grill, placing a drip pan under grate where burner is NOT lit. Heat on high until hot and then turn down to low.
  • Place roast over drip pan on the unlit section of the grill. Cover and grill 2 hours or until internal temp reaches 170 degrees. You should maintain an internal grill temp of 300-350 degrees.
  • Remove roast to a cutting board and cover loosely with foil and let stand 15 minutes.
  • While roast is standing; in a small bowl, stir together cornstarch and water.
  • In a saucepan combine reserved marinade and orange juice. Over medium high heat, bring to a boil and then reduce heat to medium low. Simmer 5 minutes. Stir in lime juice ans sugar. Then stir in cornstarch mixture. Bring to a boil for 30 seconds or until slightly thickened.
  • Set aside. Slice pork about 1/4 inch thick. Rewarm sauce, add cilantro and serve on the side to put over sliced pork.

Nutrition Facts : Calories 702.3, Fat 42.5, SaturatedFat 14.4, Cholesterol 226.7, Sodium 1042.8, Carbohydrate 10.4, Fiber 0.6, Sugar 6.3, Protein 66.7

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From napoleon.com


10 BEST CUBAN ROAST PORK LOIN RECIPES - YUMMLY
2022-06-26 cooked pork roast, swiss cheese, mustard, Cuban roll, dill pickles and 1 more Cuban Glazed Pork Loin Pork garlic, salt, olive oil, red …
From yummly.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


CUBAN STYLE SLOW ROASTED PORK SHOULDER/BUTT - JUJU CAN COOK
2021-09-16 Instructions. Score the fat side of your pork shoulder. Marinate your pork with salt, pepper, garlic powder, cumin, oregano, paprika, and the juice of the limes. Make sure to season all sides and to rub seasoning in. Stab some holes into the pork with a knife, but make sure the knife doesn't pass all the way through.
From jujucancook.com


BEST CUBAN PORK ROAST RECIPE - THE BALD CHEF
2015-05-10 Place the pork marinating in the Mojo Sauce in your icebox for four hours. Pre heat your oven to 350 deg. Place the Red Onion on the bottom of your roasting plan and set the Pork Shoulder Roast on to the onions. Roast the Pork for 1 hour then turn the broiler on for another 10 minutes to crisped up the pork skin.
From baldchef.com


CUBAN PORK ROAST RECIPE EPICURIOUS | DEPORECIPE.CO
Cuban Pork Roast Recipe Epicurious. Santiago de cuba s roast pork marinated in a garlicky alle adobo cerdo brujo recipe epicurious cuban grilled pork lechon asado recipe epicurious cuban grilled pork lechon asado recipe epicurious santiago de cuba s roast pork marinated in a garlicky alle adobo cerdo brujo recipe epicurious
From deporecipe.co


CUBAN ROAST PORK SHOULDER: STEP-BY-STEP RECIPE
2020-05-07 STEP 1. LET’S COOK MOJO. Finely chop 8 cloves of garlic (or use a garlic press as I did). Squeeze the orange ( 1-2 medium oranges) and lime juice ( 2-3 medium limes) in order to get 120 and 60 ml. Mix chopped garlic and juice in a medium-sized bowl. Add 2 tsp of cumin, 2 tsp of freshly grounded pepper, 1 tsp of oregano, 60 ml of olive oil and ...
From bayevskitchen.com


CUBAN SANDWICH RECIPE (CUBANO SANDWICH) - CHILI PEPPER MADNESS
2021-10-14 Roast Pork. Use 1 pound roast pork. Use your favorite recipe, or use this Pernil Recipe (Puerto Rican Roast Pork). You can also use Pulled Pork or sliced and cooked pork tenderloin. Sliced Ham. Use 1 pound sliced ham. Glazed ham is great, or you can use your favorite thinly sliced deli ham. Swiss Cheese.
From recipebox.twilightparadox.com


CUBAN STYLE ROASTED PORK SHOULDER - THEKITCHENMAN
2015-01-15 1 boneless pork shoulder, about 3 pounds, excess fat removed Rub: 2 tablespoons cane brown sugar 1 tablespoon smoked paprika 2 teaspoons kosher salt
From thekitchenman.ca


CUBAN-STYLE BARBECUED PORK LOIN FROM STEFANO FAITA | IGA RECIPES
CUBAN-STYLE BARBECUED PORK LOIN. Combine olive oil, oregano, cumin, cinnamon, paprika, brown sugar, garlic, jalapeño pepper, orange juice, lemon juice, salt, and pepper in a bowl.; Rub marinade over pork.Cover.Let marinate in fridge, turning occasionally, for at least 8 hours but up 24 hours.; Preheat barbecue to high.Grill the pork loin for a few minutes on high …
From iga.net


CUBAN GRILLED PORK RECIPE - GOOD HOUSEKEEPING
2009-08-03 In small bowl, combine peel, oil, cumin, garlic, and 1/2 teaspoon salt; rub on both sides of pork slices. Spray large ridged grill pan with nonstick cooking spray; heat on medium until hot. Cook ...
From goodhousekeeping.com


CUBAN CUBANO SANDWICH RECIPE - THERESCIPES.INFO
Cuban Sandwich (Cubano) Recipe - Simply Recipes best www.simplyrecipes.com. The Cuban sandwich, better known as a Cubano, begins with soft, slightly sweet Cuban bread.Heaps of heavily seasoned pork roast and sliced ham alternating between layers of …
From therecipes.info


CUBAN STYLE ROAST PORK RECIPE / GET RECIPE INGREDIENTS
Just season the pork with garlic and seasoned salt and roast it to perfection cuban style roast pork recipe. Some doctors recommend pork as an alternative to beef, so when you’re trying to minimize the amount of red meat you consume each week, pork chops are a versatile meat choice that makes. Learn everything you can make with these pork ...
From tpwrecipes.com


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