Rbs Crock Pot Cuban Pork Roast Recipes

SLOW COOKER CUBAN MOJO PORK

Steps:

• In a food processor or blender, combine all of the ingredients except for the pork shoulder and pulse until everything is finely chopped. If you do not have a food processor or blender, just finely chop the herbs and mince the garlic, then combine everything in a bowl and whisk together. Set aside about 1/3 cup of the mojo sauce for later and keep it in the fridge while the pork cooks.
• Place the pork shoulder in the slow cooker and pour the mojo sauce over it. Cover and cook on HIGH for 5-6 hours or on LOW for 8-10 hours.
• When the pork is fully cooked and tender, carefully transfer it to a baking sheet and bake in a 400 degree F oven for 15-20 minutes until browned on top. While doing this, you can thicken the cooking juices remaining in the slow cooked using a slurry made from 1 tablespoon of cornstarch mixed with 1 tablespoon of water, if desired. Just stir it in, cover, and cook on HIGH for 20-30 minutes while browning the pork and shredded it.
• Pull the Cuban mojo pork apart using two fork or just by chopping with a large knife a few times to break it up into tender chunks. Drizzle with reserved mojo sauce, if desired, and serve with the remaining juices from the slow cooker.

SLOW COOKER CUBAN MOJO PORK RECIPE

Steps:

• Add the pork shoulder to the slow cooker. Using a small knife cut slits into the pork, about an inch down.
• In a large bowl add the olive oil. Cut the lemon, lime and orange in half. Squeeze the juice out of the citrus into the bowl. Add the oregano, cumin, garlic, salt and pepper. Whisk until combined.
• Pour the mixture over the pork roast. Using a spatula squish the garlic and sauce into the pork.
• Add the onion rounds.
• Cover and cook on LOW for 10 hours without opening the lid during the cooking time.
• Shred the meat with 2 forks and remove the bone. I left about half of the juices with the meat to keep it moist.

SLOW COOKER CUBAN PORK

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.

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).

R.B.'S CROCK POT CUBAN PORK ROAST

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.

CROCK POT CUBAN PORK ROAST

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.

SLOW COOKER MOJO PORK

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.

CUBAN PORK ROAST I

Steps:

• Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
• Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
• Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
• Preheat the oven to 325 degrees F (165 degrees C).
• Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

INSTANT POT CUBAN MOJO PORK

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.

RBS CUBAN PORK BOWLS

Steps:

• The Rice.
• Bring Water to a boil in a medium covered sauce pan.
• Add salt and EVOO.
• Add tomato sauce.
• Add rice.
• Add cumin.
• Add black beans.
• Stir well and bring back to a boil, cover, reduce heat and simmer for about 30 minutes or until the liquid is absorbed.
• The Meat.
• Trim any excess fat off the pork.
• In a large covered fry pan, heat EVOO and Margarine. Add pork and Fahita spice, brown on medium high heat.
• Add Mojo, garlic and water and bring to boil and reduce heat.
• Add onion and green pepper on top of pork, cover and simmer about 25 minutes or until meat runs clear. Remove cover and continue to simmer until most all of the liquid is gone, and remove from heat.
• To Serve.
• Prepare tortilla bowls according to the directions that came with your pans and let cool for 5 minutes. Fill tortilla bowls with rice and bean mixture followed by the Pork mixture, dividing equally. Drizzle more Badia Mojo over the top and serve hot.
• Options might include sour cream, lime juice, or?