JUICY CUBAN MOJO PORK ROAST (CHEF MOVIE RECIPE)
This is the Mojo Marinated Roast Pork from the John Favreau movie "Chef". The recipe was created by rock star LA chef Roy Choi. The flavours of the marinade are classic Cuban, citrusy and strong. It infuses into the pork incredibly well. I made this with boneless pork shoulder because I made it specifically with the intention of using leftovers to make Cubanos (Cuban sandwiches) and boneless is easier to slice. But it can also be made with bone-in pork (add 0.5kg/1lb to the pork weight). This roast is extremely tender though is still suited to carving rather than "pulling apart" with tongs - though I also provide the cook times for a pulled Cuban pork option!
Provided by Nagi | RecipeTin Eats
Time 3h15m
Number Of Ingredients 15
Steps:
- 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.
- Preheat oven to 220°C/425°F (200°C fan).
- Roast, uncovered, for 30 minutes. Base with pan juices.
- Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
- Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
- Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.
Nutrition Facts : ServingSize 229 g, Calories 538 kcal, Carbohydrate 4.2 g, Protein 31.3 g, Fat 44.5 g, SaturatedFat 13.5 g, Cholesterol 113 mg, Sodium 356 mg, Sugar 2.1 g, UnsaturatedFat 31 g
CUBAN-STYLE PORK ROAST
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
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.
CUBAN ROAST PORK
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
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-STYLE OVEN-ROASTED PORK
Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains. Cook's Illustrated Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way!
Provided by nsomniak6
Categories Pork
Time P1DT7h
Yield 1 roast, 6 serving(s)
Number Of Ingredients 13
Steps:
- TO BRINE THE PORK: With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours.
- TO APPLY THE GARLIC-CITRUS PASTE: Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1-second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork while oven is preheating to 325 degrees with rack in lower-middle position.
- TO ROAST THE PORK: Place pork with skin side down on wire rack set over rimmed baking sheet or in roasting pan with rack. Cook, uncovered, 3 hours. Flip roast skin side up and continue to cook until instant-read thermometer inserted into thickest part of meat registers 190 degrees, about 3 hours more, lightly tenting roast with foil if skin begins to get too dark.
- Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. To serve skin, scrape excess fat from underside and cut into strips. Drizzle Mojo Sauce (see related recipe) over pork just before serving.
CUBAN-STYLE ROAST PORK
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
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
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
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
HOW TO MAKE AUTHENTIC CUBAN PERNIL
This Latin inspired pork recipe is a traditional staple in every Latin home. More commonly known as Pernil, this juicy pork meat is the great rival to Turkeys.
Provided by Neyssa Jump
Categories Main Dish
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. (Once marinated for desired amount of time.)
- In a large mixing bowl, with a sharp knife, carefully lift 3/4 of the skin from the meat. Once skin is lifted, gently poke holes throughout meat.
- Season generously with salt and pepper.
- Fill holes with garlic.
- Make a paste with oil and remaining seasonings. Generously rub pork with paste.
- Cover bowl and refrigerate for at least two hours. After two hours, add in a cup of mojo to bowl, continue to marinate for another hour or overnight in fridge.
- Into a large roasting pan, add pork, skin side up. Cover with aluminum foil and bake for 5-7 hours. Remove foil and raise heat to 350 degrees for twenty minutes.
- Remove from heat, let rest for ten minutes. Sprinkle lime juice before serving, if desired.
CUBAN STYLE SLOW ROASTED MARINATED PORK
Provided by Lord Byron's Kitchen
Time 17h
Number Of Ingredients 13
Steps:
- Begin by washing the pork under cold water and pat dry with paper towels. Transfer the pork to a glass dish and set aside.
- Next, whisk together the garlic, olive oil, vinegar, lime juice, salt, oregano, onion powder, cumin, chili powder, sugar, and black pepper.
- Rub this half of the mixture over the surface of the roast. Flip the roast over and rub the remaining mixture into the pork.
- Wrap the dish with plastic wrap and refrigerate the pork to marinate for a minimum of 12 hours. Do not let the pork marinate for more than 18 hours.
- An hour or two before you're ready to start the roasting process, remove the pork from the fridge and let the pork come back to room temperature.
- In the meantime, cut up the onions and place them under the pork. 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. Add half cup of water if the pan is starting to dry out. You want to keep the moisture in the pan.
- After 3 hours has passed, remove the aluminum foil and increase the heat to 425 degrees. Bake for 30 more minutes.
- Next, turn off the heat and leave the pork in the oven for 30 more minutes.
- Before slicing, allow the pork to rest at room temperature for 15 minutes.
AUTHENTIC CUBAN PORK ROAST
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.
RICO'S LECHON PORK CUBAN STYLE
Provided by Food Network
Categories main-dish
Time 7h10m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- For the pork marinade: Rinse the pork with warm water and place on a half-sheet pan preferably 1 to 2 inches deep. Carefully stab 8 to 10 slits with the tip of a chef's knife in different areas of the meat. (Note: If you are using a pork shoulder instead, cut under the thick cap of fat using a fillet knife, cutting while pulling the fat out of the way to one side, revealing the meat; do not remove the layer of fat, just detach it to make way for stabbing slits with your knife.) Using your hands, fill all the slits with garlic cloves, pressing them down into each slit. Add salt and pepper and spread evenly. Pour lemon and lime juices over the pork. Add the achiote, coriander and oregano. Using your hands, massage and spread evenly. Pour the olive oil and spread evenly. Let the pork rest at room temperature for 2 hours.
- For the blending ingredients: Add the onions, basil, olives, olive oil, green onions, green peppers, lemon, red pepper, yellow pepper and 2 quarts water to a blender. Blend until thick. Set aside.
- For the mojo marinade: Stir together the achiote, lemon and lime juices, olive oil, garlic, coriander, cumin, salt, pepper and orange slices in a bowl.
- Preheat the oven to 350 degrees F.
- Transfer the pork to a deeper roasting pan, preferably 4 inches deep. Add the blending mixture by pouring it evenly over the pork. Now pour the mojo marinate evenly over the pork. Add water, making sure to pour on the sides of the pan and not on top of the pork, and fill at least two-thirds of the way. Cover the pork with foil, sealing tight, and place in the oven. Roast 3 1/2 hours, then remove the foil and turn the oven up to 425 degrees F. Continue to roast for an additional hour.
- Serve hot with your favorite rice and beans.
CUBAN-STYLE ROAST PORK SHOULDER
Number Of Ingredients 9
Steps:
- 1. Combine: Garlic, Cumin, Pepper, Oregano, OJ, Lime Juice and olive oil. Season with salt. Transfer half to a sealed container and refigerate. Pour rest into zip lock bag with pork and marinate overnight.
- 2. Adjust oven rack to low position. Line rimmed baking sheet with double layer of foil. Place pork and juices on foil and fold and seal. Roast at 325 for 3 hours.
- 3. Fold back foil, increase temp to 325, baste and roast 2-3 more hours.
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CUBAN ROAST PORK SHOULDER: STEP-BY-STEP RECIPE
From bayevskitchen.com
Cuisine CubanTotal Time 9 hrsCategory DinnerCalories 249 per serving
- Chop 8 cloves of garlic (or use a garlic press as I did). Squeeze the orange and lime juice 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 a pinch of salt.
- Using a whisk (or a fork in a pinch) whip all the ingredients in order to get a homogeneous mass. Taste it, the marinade should seem a bit salty. Divide the mass into 2 parts, one put into the fridge.
- Take a suitable bag, put the meat in there, and use one more for durability. Pour the rest of the sauce to the bag and tie it up. The second bag you can just wrap up. Then put it to the fridge for 2-10 hours.
- 15-20 minutes before cooking, warm the oven up to 135 degrees. Meanwhile, prepare a small deep baking sheet and cover it with 2 layers of foil crisscrossed. Fold it twice in advance. Keep in mind that foil should rise above the baking sheet for 10-15 cm.
CUBAN STYLE ROASTED PORK SHOULDER - MY DOMINICAN KITCHEN
From mydominicankitchen.com
5/5 (2)Total Time 4 hrs 15 minsCategory Main CourseCalories 515 per serving
- Clean the pork shoulder and place in a roasting pan. Pat dry with a paper towel. Using a paring knife poke holes all-around the meat.
- In a medium bowl, combine garlic, sour orange juice, cumin, pepper, oregano and salt. Rub the mixture all over the meat making sure to get it into the small holes. Cover with aluminum foil and place in the refrigerator overnight.
- Remove from the refrigerator and let it rest on top of the kitchen counter for about 1 hour. Place in the oven and bake at 350 degrees for about 3-4 hours, depending on the size, or until the meat reaches a temperature of 175 degrees.
- Remove from the oven and let it rest for 20 minutes before carving. Serve with your favorite side dish.
CUBAN-STYLE MARINATED SLOW-ROASTED PORK PICNIC SHOULDER ...
From cookstr.com
Category Caribbean RecipesEstimated Reading Time 8 mins
- Make the Spice Rub and Marinade: Place the cumin seeds in a small skillet and heat over medium-low heat until lightly toasted about 2 minutes. Let cool. Combine the cumin and peppercorns in a spice grinder or a mortar (see Notes) and grind coarsely. Add the garlic, oregano, salt, and cayenne. Grind again to form a rough paste. Set aside. In a small bowl, combine the orange juice, lime juice, and oil. Set this aside as well.
- Score the Rind and Marinated the Pork (see Notes): Using a box cutter, utility knife, or other razor-sharp knife, firmly (but carefully) score the rind in parallel lines 1/3- to ½-inch apart. Score deep into the fat (about ½-inch deep), but avoid cutting into the meat. Turn the roast and score the rind on the bottom and sides as well. Using a sharp paring knife, poke several holes in the cut side of the pork (the side with no skin). Rub the entire surface of the roast with the spice paste, doing your best to get some of the paste into the incisions in the skin. If you have a plastic bag large enough to hold the pork, place it in one (Reynolds large oven bags work well). Otherwise, place the pork in a deep bowl just large enough to hold it. Pour the marinade over the roast and massage it to coat it evenly. Place the bag in a baking dish or large bowl in case it leaks, and refrigerate for 24 to 48 hours, turning occasionally to redistribute the marinade. Remove the pork from the marinade
- Heat the Oven: Set a rack in the lower third of the oven and heat to 450 degrees (425 degrees convection).
- Roast the Pork: Set the roast skin side up on a rack set in a sturdy roasting pan (14 by 12 inches works well). Roast for 30 minutes, then reduce the oven temperature to 250 degrees (225 degrees convection). Combine the reserved marinade with ½ cup cool water and pour this over the meat. Continue roasting, basting every 2 to 2½ hours with the drippings until the meat is fork-tender and pulling away from the shank bone, 8 to 9 hours. If at any time the liquid evaporates, add about ½ cup of water to the pan. If after 5 hours you notice that the underside is not browning, flip the meat and let it roast skin side down for a few hours before righting it. It should finish roasting right side up.
PORK SHOULDER RECIPES - CUBAN-STYLE ROASTED PORK SHOULDER ...
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Servings 6-8Category Recipes
- Prepare the brine for the pork shoulder in a large bowl. Add the pork, cover, and let it brine in the refrigerator for at least 12 hours.
- When the pork is done brining, prepare the mojo marinade. Combine all ingredients in a large bowl. Remove pork from brine and pat dry. Marinate the pork shoulder in mojo marinade for at least 2 hours.
- Remove the pork from the marinade and transfer to a roasting dish. Roast the pork shoulder for about 3-4 hours, occasionally basting it with the rendered drippings. The internal temp should reach 170°F when it's done (it should still be a light pink on inside). Let pork rest until cool enough to handle.
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- 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).
CUBAN PORK SHOULDER: TO ROAST OR TO SLOW COOK? | THE ...
From thefrayedapron.com
4.8/5 (6)Category Main CourseCuisine CubanTotal Time 2 hrs 5 mins
- Combine all ingredients (except the pork shoulder) in a large bowl. Whisk to combine. Place the pork shoulder in a large plastic bag and pour the marinade over it. Refrigerate overnight.
- Preheat oven to 425°F and place a metal rack over a sheet pan. Remove the pork shoulder and wipe away any pieces of garlic or herbs -- they will burn. Discard the marinade. Season all over with salt and pepper and roast for 30 minutes.
- Remove pork from marinade and trim away any excess fat. Season with salt and pepper and place in the slow cooker along with about 1 cup of the marinade. Cook on the "low" setting for 8 hours. Allow meat to rest for 30 minutes before slicing across the grain.
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