Roast Pork For Cuban Sandwich 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 PORK ROAST SANDWICH



Cuban Pork Roast Sandwich image

Recipe attempting to recreate a recently closed sandwich shop in Seattle. I merged a few recipes I found online. I use a Traeger pellet grill for slow cooking the pork, but I suppose you can use any slow cooking technique.

Provided by BajaVilla.com

Categories     Pork

Time 5h40m

Yield 12 serving(s)

Number Of Ingredients 25

1 cup mango juice
2 cups orange juice
2 tablespoons olive oil
3 limes, juiced
2 tablespoons garlic, minced
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 ounce rum
3 -4 lbs pork shoulder
1 slice white bread, crust removed
2 tablespoons white wine vinegar
6 garlic cloves, crushed
2 egg yolks
1/2 teaspoon lemon zest
3 tablespoons lemon juice
1/2 teaspoon saffron thread
1 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 1/2 cups olive oil, regular
3 large yellow onions
12 French baguettes (I like Bahn Mi style buns from Q Bakery)
1 cup pickled jalapeno pepper
1 bunch romaine lettuce
1/2 cup fresh cilantro

Steps:

  • Prepare Pork for Slow Cooking (1 day):.
  • Combine marinade ingredients.
  • Stab the pork all over to allow for better marinade penetration.
  • Marinade pork for 12-24 hours.
  • Remove from marinade and bring to room temperature (reserve marinade for later).
  • Heat large skillet with a small amount of olive oil until smoking hot.
  • Sear pork on all sides in skillet.
  • Leave the pan alone and keep it for cooking onions later.
  • Place pork in roasting pan, and pour marinade into pan (ideally pan should be about 3 inches wider/longer then pork.).
  • Loosely tent pan with foil.
  • Slow Cook Pork (preferably use Traeger pellet grill):.
  • Place in 300 degree oven (or preferably Traeger pellet grill).
  • Cook for 2 hours tented.
  • Reduce heat to 250.
  • Cook for 1 more hour uncovered, basting every 20 minutes with marinade.
  • Turn Pork over and cook for 1 more hour, basting every 20 minutes with marinade.
  • Your cooking time will vary depending on meat and pan size. Uncovering the pan is done to reduce the marinade. Your goal is to use most of the marinade but not to burn it. You will still have considerable burnt and caramelized pieces at the end of the cooking cycle. Re-cover the pan if necessary, to preserve liquid. The pork should basically fall apart by the end of the cooking cycle.
  • Remove pork, cover with foil and let sit for 30 minutes.
  • Pull the pork apart into medium sized chunks with claws.
  • Aioli (prepare while cooking pork and refrigerate):.
  • Soak white bread in vinegar.
  • Place it in a kitchen aid mixer with all remaining ingredients EXCEPT olive oil.
  • Whip on medium setting until thoroughly blended.
  • Slowly drizzle in NON-Extra virgin (regular) Olive Oil. Increase speed of the mixer as it begins to emulsify and turn into a mayonnaise-like consistency.
  • Place in refrigerator.
  • Caramelize Onions (Prepare while letting the pork rest):.
  • Cut onion into thick slices (about 1/2 inch wide).
  • Heat pan used for searing pork over Medium/low heat adding a little olive oil.
  • Add onion to pan.
  • Slowly caramelize onions, stirring occasionally. Onions should be soft and browned, but not burnt.
  • Prepare the sandwich:.
  • The original used a harder roll sliced completely in half. I use a Bahn Mi roll cut more like a Philly steak sandwich bun. I get my buns at Q Bakery in Columbia City. This allows me to stuff the sandwich and not have a complete mess.
  • Cut roll and LIGHTLY toast inside.
  • Spread Aioli generously on inside.
  • Add some cilantro, a branch of romaine, a few jalapeños, some caramelized onions, and stuff with pork.
  • Finally, eat the best sandwich ever.

Nutrition Facts : Calories 787.8, Fat 52, SaturatedFat 11.8, Cholesterol 108.2, Sodium 902.4, Carbohydrate 50.7, Fiber 4.5, Sugar 8.2, Protein 29.4

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 SANDWICH



Cuban Sandwich image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

One 2 1/2-pound boneless pork loin roast
1/4 cup olive oil
Kosher salt and cracked black pepper
3 tablespoons mayonnaise
2 tablespoons olive oil
1 tablespoon cilantro leaves, chopped
1/2 teaspoon kosher salt
3 cloves garlic, minced
Juice of 1 lime
4 Cuban or Portuguese rolls, split lengthwise
3 tablespoons whole-grain mustard
Pinch salt
4 ounces ham, thinly sliced
4 ounces Swiss cheese, sliced
2 large dill pickles, thinly sliced
2 to 3 tablespoons unsalted butter, melted

Steps:

  • For the pork loin: Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper. Transfer the pork to a rack over a heavy-bottomed roasting pan. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour. Let the pork rest for 10 minutes, and then reserve 1 1/4 pounds for the sandwich. Slice 1/4-inch thick. Reserve the remaining pork for another recipe. For the mojo spread: Add the mayonnaise, oil, cilantro, salt, garlic and lime juice to a bowl and stir until evenly combined and spreadable. For the sandwich: Heat a large, 12-inch cast-iron skillet over medium heat. Spread the top half of each of the rolls with 2 tablespoons of the mojo spread and 2 teaspoons mustard. Layer the bottom half of the rolls with pork, seasoning it with a pinch of salt. Top with the ham, cheese and pickles. Place the top half of the roll over the bottom half. Brush the skillet with the butter, place 2 sandwiches in the skillet and brush the top half with butter. Place another cast-iron pan on top of the sandwiches with a heavy can to press down. Alternatively, you can use a panini press. Cook until the bread becomes golden brown on one side, and then flip and repeat on the other side, cooking for 2 to 3 minutes per side. Cook the remaining 2 sandwiches.

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

PASEO CUBAN ROAST PORK SANDWICH RECIPE



Paseo Cuban Roast Pork Sandwich Recipe image

Provided by charlotteh371

Number Of Ingredients 26

1 baguette
garlic mayo (see below)
roast pork (see below)
2 large yellow onions
olive oil
lettuce
cilantro
pickled jalapeno peppers
Roast Pork
1 cup mango juice (or sub 1 cup orange juice)
2 cups orange juice
2 tbsp. olive oil
1 lime, juice of
2 tbsp. garlic minced
1 tsp oregano, minced
1/2 tsp salt
1/2 tsp pepper
1 oz rum
3-4 lb pork shoulder (bone in)
Garlic Mayo
1 bulb garlic
olive oil for drizzling
1 cup mayo
2 tbsps. olive oil
1 lime, juice of
1/2 tbsp. dill pickle relish

Steps:

  • Make the pork: combine the mango juice, orange juice, olive oil, lime juice, chopped garlic, oregano, salt, pepper and rum in a large vessel or zip lock Place the pork in the bag and marinate for a minimum of 3 hours (but you'd do well to do 12 or 24 hrs). When the pork is ready, save the marinade and preheat the oven to 300F. Sear the meat on all sides in a lightly greased frying pan or skillet until its nicely browned. Remove the pork to a baking dish (BUT DONT WASH THE SKILLET/PAN save it for later) and pour the marinade into the baking dish. Tent the meat with foil and bake for 2 hours. The original recipe said 45 mins, but that didn't get me to the fall apart texture. REmove the foil and cook uncovered for another 2 hours, basting the meat with the marinade every 15 mins and turning the meat after an hour. Remove from the oven when the meat is fork-tender and comes off the bone easily. Shred the pork with two forks. MAKE THE GARLIC MAYO: while the pork is cooking in the oven, slice the top off the garlic bulb and place it in a small baking dish or on a piece of foil that has been pulled up at the edges (to form a bowl). Drizzle a little olive oil over the top and bake in the oven (next to the pork) for thirty mins or until the garlic is soft. Peel the skins off the garlic cloves and mash the garlic into a paste. Combine the garlic with the mayo, olive oil, lime juice and pickle relish. Stir until blended. CARAMELIZE THE ONIONS: peel and slice the onions into 1/4 inch strips. Heat a little olive oil on a medium flame in the same pan you used to sear the pork. When the oil is hot, add the onions and cook for 15-20 mins, stirring occasionally to prevent burning. Remove from heat when the onions are caramelized. ASSEMBLE THE GOODNESS: cut an 8 inch long piece of baguette or other similarly shaped bread that has a nice, crusty outside and soft, chewy inside. Slice it in half, lengthwise. Spread garlic mayo on both pieces of bread and bake or toast in the oven until the mayo starts to bubble and puff. REmove from the oven. Layer the pork, onions, lettuce, cilantro, pickled jalapenos, and more garlic mayo on one piece of the bread. top with the other half of the bread and serve. The pork can probably yield a dozen sandwiches.

MOJO CUBAN SANDWICH



Mojo Cuban Sandwich image

Provided by Guy Fieri

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 22

1 boneless pork shoulder (2 to 3 pounds)
1 1/2 cups fresh orange juice
1/2 cup fresh lime juice
Zest of 1 lime
Zest of 1 orange
3 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely minced garlic
2 teaspoons cumin
1 cup olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
4 cups low-sodium chicken stock
2 bay leaves
1 sweet onion, rough chopped, medium/large size pieces
Four 6-inch loaves Cuban bread
1/3 cup Dijon mustard
4 pickles, thinly sliced (about 20 slices)
12 ounces shaved deli ham
8 slices Swiss cheese
4 tablespoons olive oil

Steps:

  • For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, 1 1/2 tablespoons of the garlic and the cumin in a large mixing bowl. Whisk in the olive oil. Place the tied roast into a resealable plastic bag and pour in the marinade. Sprinkle with salt and pepper. Allow to marinate for 30 to 40 minutes at room temperature. Once marinated, remove from the bag and wipe away any excess liquid. Reserve the marinade.
  • For the pork roast: Preheat a 6-quart pressure cooker over medium-high heat. Add the canola oil to the pressure cooker pot and turn to high heat. Sear the roast on all sides. Then add the chicken stock, bay leaves, onions and the reserved marinade. Replace the lid and reduce the heat to low. Cook until the roast is tender, 30 to 45 minutes.
  • Remove the roast, transfer to a cutting board and rest for 5 to 7 minutes. Slice thinly.
  • For the Cuban sandwiches: Using a serrated knife, halve the Cuban loaves. Begin building the sandwiches. First, spread a thin layer of Dijon mustard onto the bread. Add 5 pickle slices, about 3 ounces of ham and a few slices of roasted pork. Top with 2 slices of the cheese. Finish with the top half of the Cuban loaf. Repeat with the remaining sandwiches.
  • To serve: Heat a flat-top griddle pan to medium heat with the olive oil. Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press. Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes. Remove and cut in half. Secure with bamboo skewers and serve immediately.

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