Latin Style Pork Roast Recipes

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.

MEXICAN CHRISTMAS ROAST PORK

Steps:

• Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
• Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
• Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
• Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.

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).

MEXICAN PORK ROAST

Steps:

• In a large skillet, heat oil over medium-high heat. Cook the onions, carrots and jalapenos until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; add water and broth. , In a small bowl, combine the coriander, salt, cumin, oregano and pepper; rub over roast. Cut roast in half; place in the slow cooker. Cover and cook on low until meat is tender, 8-9 hours. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat. Pour into a small saucepan. Bring to a boil; cook until liquid is reduced to about 1 cup. Serve with roast and vegetables.

LATIN STYLE PORK ROAST

Steps:

• Preheat the oven to 375 degrees.
• Sprinkle Adobo seasoning on the roast and rub in using the back of a fork.
• Open the packet of Sazon and rub into the pork.
• Rub the oregano into the roast and at this point you can allow the roast to"marinate" for deeper flavor or cook right away.
• Place the roast in a shallow baking pan that has been coated with non-stick spray.
• Roast, and check the temperature after 45 minutes, if the temperature is at least 160 degrees (this usually takes 1 hour, but may vary by roast size), remove from the oven and cover the pan with aluminum foil and allow to sit for 15 minutes.
• Slice as desired.

LATIN ROASTED PORK SHOULDER

Steps:

• Mash to a paste with a mortar and pestle, or press to a paste with the back of a knife, or very finely chop the garlic and salt.
• Remove the mixture to a bowl and stir in the dried oregano and black pepper. Add red wine vinegar and mix to a paste-like consistency.
• With a paring knife, cut deep tunnels into the exposed fleshy ends (I made a mistake once and made tunnels all over; the pork comes out much better if deep tunnels are cut into the ends only). Push two-thirds of the paste into the pockets with your fingers. Loosen the skin in several places and spread the rest of the paste underneath the skin and over the surface of the roast where there is no skin. Wrap the roast tightly in 2 layers of aluminum foil and refrigerate for 24 to 48 hours.
• Position a rack in the lower third of the oven. Preheat the oven to 325 degrees. Arrange the roast on a rack in a roasting pan and roast to an internal temperature of 190 degrees. (This will take between 4 to 4 1/2 hours.) When the roast reaches 190 degrees, remove from the oven.
• Let the roast stand, loosely covered with aluminum foil, for 20 minutes before carving. Skim off the fat from the pan juices and add the chicken stock or stock/wine mixture and bring to a boil, scraping up the browned bits on the bottom of the pan. Cook over high heat for 2-4 minutes to dissolve the roasting particles. Remove all the fatty skin from the outside of the meat and cut the roast into slices and arrange on a platter. Pour the sauce over it and serve immediately.