Cuban Pork Wsour Orange Sauce Recipe 455 Recipes

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AUTHENTIC CUBAN PORK ROAST



Authentic Cuban Pork Roast image

Provided by Coco and Ash

Categories     dinner     Main Course

Number Of Ingredients 11

10-15 pound bone-in pork butt ((give or take a pound))
1/2 cup olive oil
cloves from 2 whole heads of garlic peeled
1/3 cup sour orange juice
1/4 cup fresh squeezed orange juice ((about 1 large naval orange))
3/4 cup fresh lime juice ((about 8 limes))
1/2 teaspoon cumin
1/2 teaspoon black pepper
3 tablespoons salt
2 teaspoons chopped fresh oregano leaves
1/4 cup fresh packed cilantro leaves

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.

INSTANT POT CUBAN MOJO PORK



Instant Pot Cuban Mojo Pork image

This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.

Provided by Gabriela Rodiles

Categories     main-dish

Time 4h25m

Yield 4 servings

Number Of Ingredients 10

3/4 cup fresh orange juice (from 4 to 5 oranges)
1/4 cup fresh lime juice (from 3 limes)
1/2 yellow onion, cut in large chunks
8 cloves garlic
3 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 to 4 pounds boneless pork shoulder, skin and excess fat removed, cut into 4 pieces
2 tablespoons canola oil

Steps:

  • For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
  • For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
  • When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
  • Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
  • Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
  • Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.

CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED CABBAGE-JICAMA SLAW AND CHIPOTLE MAYONNAISE



Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise image

Provided by Bobby Flay

Time 13h30m

Yield 8 servings

Number Of Ingredients 27

One 4-pound boneless pork butt
3/4 cup canola oil
1/2 cup fresh oregano leaves
10 cloves garlic, finely chopped
Kosher salt
1 1/2 cups guava jelly
1/4 cup Dijon mustard
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
Freshly ground black pepper
16 corn tortillas, warmed
Chipotle Mayonnaise, recipe follows
Sour Orange, Red Cabbage and Jicama Slaw, recipe follows
Fresh cilantro leaves, for serving
3/4 cup mayonnaise
2 tablespoons pureed chipotles en adobo
Juice of 1/2 lime
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon granulated sugar
1/2 jicama, grated on large holes of box grater
1/2 small red onion, grated on large holes of box grater
1/4 head red cabbage, grated on large holes of box grater
1 large carrot, grated on large holes of box grater
3 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper

Steps:

  • For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours.
  • Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pepper.
  • Prepare the roaster box according to manufacturer's instructions.
  • Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. Cook for 1 hour, flip, and cook another 2 hours. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn't burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze.
  • Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat.
  • Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth.
  • Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.

CUBAN PORK



Cuban Pork image

This zesty recipe leaves your kitchen smelling awesome and your taste buds dancing! I have made this recipe with pork tenderloin and pork chops. My next attempt will be with chicken, and I will try baking it. So, as you can see this recipe is very easy to adapt to your own taste and preferences.

Provided by rainyk

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 30m

Yield 4

Number Of Ingredients 7

1 (1 1/4 pound) pork tenderloin, cut crosswise into 8 slices
1 lime, zested and juiced
1 teaspoon olive oil
1 teaspoon ground cumin
½ teaspoon salt
1 pinch crushed red pepper flakes
1 clove garlic, pressed

Steps:

  • Flatten the pork tenderloin slices slightly, and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.
  • Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.3 g, Cholesterol 79 mg, Fat 6.7 g, Fiber 0.6 g, Protein 25.8 g, SaturatedFat 2.1 g, Sodium 346.7 mg, Sugar 0.3 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 GARLIC SAUCE



Cuban Garlic Sauce image

A great marinade, dip for chips or veggies, & a sauce for meats. I would eat this stuff on just about anything. I usually dump everything into the blender and puree it until it is smooth.

Provided by FloridaGrl

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 5

8 garlic cloves
1 teaspoon salt
1 medium onion, thinly sliced
1/2 cup extra virgin olive oil
1/2 cup sour orange juice (SEE NOTE)

Steps:

  • NOTE: If you can't find sour orange juice, use 1/2 cup orange juice combined with 1/2 cup lemon juice.
  • Crush garlic and salt in a mortar and pestle or in a food processor until it forms a smooth paste. Combine garlic, onion, and orange juice in a bowl.
  • Heat oil in a skillet, add mixture, and stir for 3 minutes.
  • This sauce can be used immediately or stored in refrigerator and reheated.

Nutrition Facts : Calories 1090.3, Fat 108.5, SaturatedFat 15, Sodium 2337.4, Carbohydrate 31.1, Fiber 2.6, Sugar 15.3, Protein 3.6

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).

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