Cuban Style Pork Roast Crock Pot 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

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 SANDWICH WITH SLOW-COOKER PULLED PORK



Cuban Sandwich with Slow-Cooker Pulled Pork image

Provided by Valerie Bertinelli

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 13

3 pounds boneless pork shoulder
1/2 teaspoon ground cumin
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
Four 6-inch-long soft sub loaves, split
About 3 tablespoons mayonnaise
About 3 tablespoons yellow mustard
4 ounces thinly sliced ham
6 ounces sliced Swiss cheese
1 cup dill pickle chips
About 2 tablespoons unsalted butter

Steps:

  • Rub the pork all over with the cumin, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place in a slow cooker and drizzle with the orange and lime juices. Cook on high heat until the meat is tender and falling apart, 6 hours. Transfer to a cutting board and coarsely shred.
  • Spread one side of each loaf with mayonnaise and the other with mustard. Build the sandwiches with the pulled pork, ham, Swiss and pickles (you will have some pulled pork left over).
  • Melt 1 tablespoon of the butter in a large skillet over medium heat. Place 2 of the sandwiches in the skillet and cover with another skillet, weighing it down with a heavy can or pot. Cook until golden brown, about 4 minutes. Turn the sandwiches over, replace the top skillet and continue to cook until the other side is golden brown and the cheese is melted, about 3 minutes more. Repeat with the remaining sandwiches, adding the remaining butter to the skillet.

CUBAN-STYLE PORK ROAST



Cuban-Style Pork Roast image

Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

10 garlic cloves, peeled
4 tablespoons fresh oregano leaves (from about 5 sprigs), or 2 teapsoons dried oregano
4 tablespoons extra-virgin olive oil
3 whole limes, cut in pieces
1 tablespoon coarse salt
One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)

Steps:

  • Puree garlic, oregano, olive oil, limes, and salt in a blender or food processor.
  • Place meat in a roasting pan, and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.
  • Preheat oven to 250 degrees. Remove meat from refrigerator 30 minutes before cooking. Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat easily shreds. Let rest for 15 minutes, then shred and serve.

CROCK POT CUBAN PORK ROAST



Crock Pot Cuban Pork Roast image

Make and share this Crock Pot Cuban Pork Roast recipe from Food.com.

Provided by Audrey M

Categories     Roast Beef

Time 10h20m

Yield 10 serving(s)

Number Of Ingredients 12

1/4 cup lime juice
1/4 cup grapefruit juice
1/4 cup water
3 minced garlic cloves
1 teaspoon crushed dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
4 lbs boneless pork shoulder
1 cup sliced onion
flour tortilla

Steps:

  • To prepare marinade for pork roast mix together fruit juices, water, garlic, oregano, cumin, salt, pepper, and bay leaves in a small mixing bowl.
  • If necessary, trim fat from pork roast.
  • With a large meat fork, pierce meat several times.
  • Place roast in a large Ziploc bag; add marinade.
  • Marinade in refrigerator for 6 to 24 hours; turning several times.
  • Place onion in bottom of slow cooker topped with meat and marinade.
  • Cook on low for 10 to 12 hours or High 5 to 6 hours.
  • Remove meat from slow cooker and cool slightly before carving.
  • Skim fat from gravy.
  • Shred meat; remove onions with a large slotted spoon and add meat.
  • Remove bay leaves and discard.
  • Serve meat in flour tortillas with small bowls of gravy.

Nutrition Facts : Calories 472.3, Fat 36.7, SaturatedFat 12.7, Cholesterol 128.9, Sodium 240.9, Carbohydrate 3.1, Fiber 0.3, Sugar 1.4, Protein 30.6

CUBAN STYLE PORK ROAST (CROCK POT)



Cuban Style Pork Roast (Crock Pot) image

I adapted a few other recipes, which called for marinating a roast overnight in mojo... and this turned out fantastic (If I do say so myself) We used this to make tacos with corn tortillas, along with home made salsa verde, queso fresco, lettuce and pico de gallo. (a Mexican style dish, but the flavors go very well together) I am also posting my recipe for an authentic salsa verde, given to my step-son by one of his co-workers.

Provided by CHRISSYG

Categories     Pork

Time 7h5m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs pork shoulder
1/2 cup orange juice (fresh squeezed)
1/4 cup lime juice (fresh squeezed)
2 tablespoons garlic, chopped
2 medium onions, sliced
2 teaspoons adobo seasoning
2 bay leaves
2 tablespoons dried oregano
2 teaspoons black pepper
14 ounces chicken broth

Steps:

  • If pork shoulder comes in a netting, remove it. Trim of any large pockets of fat. Place in crockpot.
  • Add remaining ingredients, roll the pork around in the mixture to coat evenly.
  • Cook in crockpot for about 3 hours on medium or 5-7 hours on low (until meat is falling apart).
  • Take meat out of crockpot and shred (remove any more excess fat that you can see)and return to broth.
  • Serve and enjoy!

Nutrition Facts : Calories 570.5, Fat 41, SaturatedFat 14.2, Cholesterol 161, Sodium 150.2, Carbohydrate 8.5, Fiber 1.4, Sugar 3.5, Protein 39.9

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

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