Cuban Style Roast Pork Recipes

CUBAN-STYLE ROAST PORK

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).

JUICY CUBAN MOJO PORK ROAST (CHEF MOVIE RECIPE)

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.

CUBAN-STYLE ROAST PORK

Steps:

• Transfer to the refrigerator: Marinate the pork for 4-12 hours in the refrigerator. If the pork is not fully covered in the marinade, turn it over during the marinating time to make sure it's getting all it can from the mojo. Because I usually begin marinating my pork roast the evening before cooking it, I usually turn it in the morning after it's marinated overnight.
• Heat the oven to 350°F
• Rest the meat: When the roast is ready, remove it from the oven. The top will be beautifully caramelized from the sugars and the aromatics that were in the mojo. Loosely cover the roast with a large piece of aluminum foil and allow it to rest for 15 minutes while you heat the reserved 1 1/2 cups of mojo sauce. Mojo is pungent and can be overwhelming in its raw form. To serve it as a sauce, it's best to cook it to soften the harshness a bit.
• Make a slurry: In a small bowl, combine the cornstarch and 1 tablespoon from the reserved mojo and stir together until no lumps of cornstarch remain.
• Serve the roast pork and sauce: After the pork has rested, which allows the juices to settle down and not run everywhere when you cut it, use a carving knife to slice the roast. Serve it with a side of rice and beans and plantains. Pour the sauce over the sliced portions of pork after serving. LEFTOVERS! Leftovers may be refrigerated for 2-3 days and reheated in the microwave or, my favorite way, by lightly sautéing in a skillet with a bit of mojo sauce until warmed through. Any leftover mojo sauce should be covered and stored in the refrigerator.

CUBAN PORK ROAST

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.