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
R.B.'S CROCK POT CUBAN PORK ROAST
Inspired by my good Cuban friends in Ft. Lauderdale.. Black beans and warm Cuban bread with butter top this dish off..
Provided by KitchenHacker
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim all external fat from pork roast.
- Slice onions to about 1/8 inch thick slices and place in bottom of crock pot.
- Rub pork roast with garlic powder on all sides and place on top of onions.
- Mix 5 ounces of marinade with 1/3 cup of water and pour around roast.
- Spread minced garlic evenly over top of roast.
- Cover and cook for 4 1/2 hours on high or 8 - 9 hours on low until meat has seperated from the bone.
- Remove pork from crock pot and shred with 2 forks.
- Remove onions with sloted spoon and place over shredded pork.
- Serve over white rice.
- Serve remainder of the bottle of marinade to drizzle over pork.
CUBAN STYLE PORK ROAST (CROCK POT)
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
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
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
CROCK POT CUBAN PORK ROAST
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
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
SLOW COOKER MOJO PORK
A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.
Provided by Yoly
Categories World Cuisine Recipes Latin American Caribbean
Time 13h25m
Yield 16
Number Of Ingredients 13
Steps:
- Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
- Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
- Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 3 g, Cholesterol 64.9 mg, Fat 27.1 g, Fiber 0.3 g, Protein 14.9 g, SaturatedFat 8 g, Sodium 1535.9 mg, Sugar 1.4 g
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