CUBAN MOJO MARINATED PORK
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I've ever put in my mouth. Just look at that crust!
Provided by Karen
Categories Main Course
Time 2h30m
Number Of Ingredients 11
Steps:
- If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
- If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
- Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
- Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
- Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
- Roast the pork for 30 minutes. It should be lightly browned.
- Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
- Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
- Carve against the grain and serve.
Nutrition Facts : ServingSize 1 serving, Calories 607 kcal, Carbohydrate 8 g, Protein 61 g, Fat 36 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 159 mg, Sodium 148 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 28 g
CUBAN STYLE FRESH HAM
Provided by Food Network
Categories main-dish
Time 16h15m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Mix together the juice, garlic, oregano, cumin, salt, and water. Put the ham into a large bowl or leak-proof plastic bag and pour over the marinade. Let soak in the refrigerator overnight. (Or let the marinade steep for 1 hour, strain it, and inject it directly into the ham using a marinade injector; wrap and refrigerate the ham overnight. Use any leftover marinade for basting.)
- Preheat the oven to 325 degrees F.
- Remove the ham from the marinade, reserving the marinade, and pat dry. Strain the marinade into a saucepan and bring it to a boil. Put the ham fat side up into a roasting pan and cook it for about 25 minutes per pound or until the internal temperature registers 155 degrees F on an instant-read thermometer. Baste the ham with the marinade every 20 minutes or so. Remove the ham, cover it with foil, and let it rest for about 15 minutes. The temperature will continue to rise to 160 degrees F. Slice and serve.
CUBAN GRILLED PORK (LECHON ASADO)
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
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).
CUBAN PUERCO ASADO
A delicious marinated pork should, packed with flavours cooked on low for hours and you get this Cuban-style oven roast: puerco asado.
Provided by Mélanie
Categories Main Course
Time 3h40m
Number Of Ingredients 9
Steps:
- Place the pork shoulder in a shallow dish.
- In a blender, put all the marinade ingredients. Pulse until all the ingredients are pureed.
- Pour over the meat, evenly. Cover with a lid or food wrap.
- Refregirate for at least 6-8 hours or ideally overnight.
- Pre-heat the oven at 300F.
- Once your oven is at temperature, take your meat out of the marinage and place it in a cast iron without the lid.
- Cook for 3 and a half hours. if you have a meat thermometer, make sure it reaches 145F. In doubt, leave it another 20-30 minutes, it's slow and low, it won't dry.
Nutrition Facts : Calories 232 kcal, Carbohydrate 4 g, Protein 21 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 954 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving
MOJO CUBAN ROAST PORK (LECHON ASADO)
This mojo pork is dripping with fantastically fresh Caribbean flavors and a beautiful caramelized crust that you won't be able to get enough of! It's made by marinating the pork in a bath of garlic, citrus, cilantro, mint, jalapeño, oregano, cumin overnight and the next day just popping it on the oven to roast low and slow for a few hours. The emerging mojo Cuban roast pork is mouthwateringly tender with subtle notes of bright, zesty, tangy, herby, garlicky, peppery flavor all at the same time. The mojo marinade is quick and easy to whip up in your food processor and can even be prepped a day ahead. This mojo pork also makes the best Cubano Sandwiches! (recipe coming next!) or it can be used in tacos, nachos, rice bowls, etc. The leftovers also freeze great - should you be so lucky.
Provided by Jen
Time 4h20m
Number Of Ingredients 17
Steps:
- Add the onion, garlic, cilantro, mint, jalapenos and fresh oregano (if using) to your food processor and pulse until very finely chopped, scraping the sides down as needed. Transfer to a large bowl and stir in all remaining mojo marinade ingredients.
- Remove 1 1/2 cups of the marinade and store in an airtight container in the refrigerator (to serve with roasted pork).
- Transfer the rest of the marinade to a freezer bag and add the pork; turn to coat, squeeze out excess air and seal. Marinate the pork in the refrigerator for 12-24 hours (no longer!), turning the bag occasionally.
- When ready to cook, remove the pork from the refrigerator and let rest on the counter for 1 hour.
- Preheat the oven to 425 degrees F. Heat vegetable oil over medium-high heat in a large cast iron skillet. Wipe excess marinade off pork, then sear on all sides until browned.
- Place the pork on a rack in a roasting dish (or use halved onions to prop up if you don't have one) with 1 cup of water in the bottom. Spoon some of the marinade from the bag over the top of the pork. Cover the pork with foil, slightly tenting in the middle so it is not touching the pork.
- Bake at 425 F for 30 minutes then reduce the temperature to 325 F and continue to roast for an additional 3 hours, adding additional water as needed so the water doesn't dry up. Only check the water once an hour but don't stress it, it's not the end of the world if you need to leave and it dries up.
- After 3 hours, remove the foil and baste the pork with the water/drippings in the bottom of the pan. Roast for an additional 30 minutes. The meat should very tender; about 180-190 F on an instant read thermometer, without touching the bone. (Although this pork does not require a meat thermometer because it will be cooked beyond overdone until tender.) If it's not tender, cook for an additional 30 minutes as needed.
- At this point, you can turn your oven to broil (without moving the pork) for a more caramelized exterior if desired; broil for 5-10 minutes, keeping an eye on it so it doesn't burn.
- Transfer the pork to a cutting board and loosely tent with foil. Rest for 20 minutes before carving.
- Meanwhile, transfer the 1 1/2 cups reserved UNUSED mojo sauce to a saucepan and simmer for 5 minutes while stirring occasionally, or until reduced by half. Stir in a couple tablespoons of drippings if desired for more succulent flavor. Slice the pork and brush with some of the mojo. Serve remaining mojo on the side.
CUBAN LECHON ASADO (ROASTED FRESH HAM)
This is a great recipe found in Steve Raichlen's cookbook 'Miami Spice'. The pork roast is wonderful. Easy to make. VERY flavourful. Leftovers are great in wraps!
Provided by evelynathens
Categories Ham
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- The day before you plan to serve this dish, trim the excess fat off the pork leg; make shallow slits all over the pork, using the tip of a knife; mash the garlic, salt, oregano, cumin, pepper, bay leaf and olive oil to a paste in a mortar; rub this mixture all over the roast, forcing it into the slits; combine the sour orange juice, sherry, and onions in a small bowl; place the roast in a large, heavy plastic bag; add the sour OJ mixture, making sure that the whole roast gets covered with the mixture; refrigerate and marinate the roast in the bag overnight, turning occasionally during the time.
- Preheat the oven to 350 degrees F.
- Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides.
- Reduce the heat to 325 degrees; pour the marinade and onions over the pork; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1 1/2 times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, tightly crimping edges to seal) continue roasting the pork, basting from time to time with the pan juices, until almost cooked, about 1 hour; add a little water or sherry if the pan dries out.
- Uncover the roast and continue cooking until the internal temp reads*at least* 150 degrees F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 degrees--it's safer, also).
- Let the roast stand for 10 minutes before carving.
- Note: this is traditionally served with black bean soup and white rice, and fried, sweet plantains; for dessert, serve a rich flan and you're set!
LECHON ASADO, CUBAN ROAST PORK
The herb and citrus marinade adds lots of flavor to this flavorful roast pork.
Provided by Caroline's Cooking
Categories Main Course
Time 3h10m
Number Of Ingredients 10
Steps:
- Pat dry the pork roast and prepare a plastic container or freezer bag big enough to hold it plus some liquid.
- Squeeze the juice from the orange, lime and lemon. Crush or finely chop the garlic and thinly slice the onion. Mix the juices with rest of ingredients (dry or fresh oregano, cumin, salt, garlic, onion and pepper) in the container/bag.
- Add the pork into the marinade and turn or seal the bag and shake a little to cover all over. Leave the pork to marinade overnight in the fridge, ideally turning at least once.
- When ready to cook, bring the pork out of the fridge ahead of time - around 30-60min - to allow it to come to room temperature. Preheat the oven to 325F/ 160C.
- Place the pork in a roasting dish with the skin side up, sitting in a little of the citrus marinade juice. Save the rest of the marinade, including all of the onions. Baste the pork with the juice in the dish after 1-2hr and continue cooking. Roast for 3 hours, or a little more if needed, covering with foil if the top gets too brown. You should get an internal temp of at least 170F to be able to slice, or 190-200F to be able to shred when it's ready.
- While the pork is cooking, bring the remaining marinade to a gentle simmer and cook for around 5 minutes to soften the onions. Serve this as a sauce over the pork when serving.
Nutrition Facts : Calories 314 kcal, Carbohydrate 6 g, Protein 52 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 136 mg, Sodium 706 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
RICO'S LECHON PORK CUBAN STYLE
Provided by Food Network
Categories main-dish
Time 7h10m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- For the pork marinade: Rinse the pork with warm water and place on a half-sheet pan preferably 1 to 2 inches deep. Carefully stab 8 to 10 slits with the tip of a chef's knife in different areas of the meat. (Note: If you are using a pork shoulder instead, cut under the thick cap of fat using a fillet knife, cutting while pulling the fat out of the way to one side, revealing the meat; do not remove the layer of fat, just detach it to make way for stabbing slits with your knife.) Using your hands, fill all the slits with garlic cloves, pressing them down into each slit. Add salt and pepper and spread evenly. Pour lemon and lime juices over the pork. Add the achiote, coriander and oregano. Using your hands, massage and spread evenly. Pour the olive oil and spread evenly. Let the pork rest at room temperature for 2 hours.
- For the blending ingredients: Add the onions, basil, olives, olive oil, green onions, green peppers, lemon, red pepper, yellow pepper and 2 quarts water to a blender. Blend until thick. Set aside.
- For the mojo marinade: Stir together the achiote, lemon and lime juices, olive oil, garlic, coriander, cumin, salt, pepper and orange slices in a bowl.
- Preheat the oven to 350 degrees F.
- Transfer the pork to a deeper roasting pan, preferably 4 inches deep. Add the blending mixture by pouring it evenly over the pork. Now pour the mojo marinate evenly over the pork. Add water, making sure to pour on the sides of the pan and not on top of the pork, and fill at least two-thirds of the way. Cover the pork with foil, sealing tight, and place in the oven. Roast 3 1/2 hours, then remove the foil and turn the oven up to 425 degrees F. Continue to roast for an additional hour.
- Serve hot with your favorite rice and beans.
CUBAN ROASTED WHOLE PORK, CUBAN LECHON ASADO
There is nothing like the aroma of a whole roasted Cuban pork. Marinated in sour orange juice and fresh garlic and roasted in the Caja China. It is a homemade roasting box made of wood and lined inside with a metal tin. It is very popular with the Cuban families. in fact almost all Cuban families own this roasting box to roast...
Provided by Juliann Esquivel
Categories Roasts
Time 8h
Number Of Ingredients 12
Steps:
- 1. The day before marinating the pig, squeeze the sour oranges, strain of all pulp and seeds. Peel the garlic bulbs removing the cloves into a large bowl. In your blender pour about 2 cups of the juice add a large handful of garlic cloves add half the oregano, half the cumin, 1 bay leaf, 1 tablespoon salt, and half the black pepper. Blend on high as if you were making a shake. Blend for about half a minute until all the garlic is liquified with the sour orange juice. Take the remaing juice, garlic cloves and spices and blend again until all is throughly blended. put into a large glass bottle or plastic bottle. Do not store in any metal container. Store overnight for flavors to meld.
- 2. Next day your pig should be fresh or defrosted Open pig with a meat clever hitting along the spine so as to open the pork completely. Pork should lay flat open. With a sharp knife make deep slits between the ribs and along the inside of the pork shoulders and pork fresh ham thighs. Next take your 4/5 tablespoons of salt and throughly salt your pork completely. Do not be afraid to salt the pork. A whole pork sucks up a lot of salt. Rub the salt all inside the pork on the fresh ham legs and pork shoulders. With your fingers push the salt deep into the slits you made before. Use all of the salt. Rub over the slits in the ribs sticking your fingers deep into the slits so the pork will be salted inside. Next pour the citrus marinade all inside the pig into the slits of the ribs and with your fingers pushing the marinade into the deep slits in the pork meat. Use about 12 ounces and only pour inside the pig. Do not marinate the pig on the outside. The skin is to tough so the marinade will not penetrate the thick skin. Leave your pig lying on its back face up so the marinade will penetrate the meat. We leave the pork with the marinade for about 12 hours.
- 3. The next day the pig can be roasted in the Caja China the Cuban roasting box or some people dig a long deep hole in the ground and line the bottom with a large layer of charcoals about 8 or 9 pounds half of a very large bag they mound them up and light the pile with lighter fuel and leave the coals catch and light real good when the coals start to turn white they spread them in a large lawyer in the bottom of the hole spread the length of the hole. Two large cinder blocks are used one on each side. the pig is laying in a very large metal rack or tray that is special made to hold the a whole pig up to 65 to 75 pound pig. Another large metal tray is layed over the pig and then large banana leaves are spred over the top to ensure no heat escapes. Roasting the pig in a pit takes a lot longer because after an hour or two you have to remove the tray add more coal and ensure it is lit to continue roasting the pig. A much easier way is to order a Caja China on the internet. You can type in Caja China Roasting Box or Cuban Caja China. This translates to The Chinese Roasting Box which is the name the Cubans have given it. The invention however is totaly Cuban. If you order your Caja China you will have a much easier time of roasting your pig. the heat sourse comes from the top and circulates all around your pig in the box. Your pig will not burn it will cook a lot faster and a 65 to 75 pounder as we did this Christmas cooked in six hours. The first three hours we did not uncover the pig. We lit and added a total of 8 to 9 pounds of charcoal on the top of the lid at two hour intervals. The pig came out after three hours and was turned over and roasted in the box back side up so as to crisp and brown the skin. The pig came out succulent, juicy and the meat moist. The skin came out crispy and crackly. Totaly delicious. Once your pig is roasted you can take it out and cut the pork in small pieces sprinkle the remaing marinade over the meat basting the meat and serving with the traditional black beans and rice, yucca or casava and fried sweet plantains. A traditional avacado salad and Cuban tamales is also served with the roasted pork. Whole roasted pig is traditionaly made for Christmas Eve and New Years Eve dinner. However is is not uncommon for Cuban families to roast pigs for special family get togethers any time of the year. Enjoy.
ROAST PORK CUBAN STYLE (LECHON ASADO)
Barbara and Kevin brought this for dinner to Family Promise with black beans, rice and plantains (baked) YUM!!! I had to have the recipe. It come from Three Guys From Miami, who have published cookbooks and are well known. There were other roast pork recipes here, but NOT this one. It is SOOOOOO good. You can cook this in the oven, on the grill, on the stove or in the crockpot.
Provided by Ambervim
Categories Very Low Carbs
Time 7h15m
Yield 20-24 serving(s)
Number Of Ingredients 8
Steps:
- Mash the garlic, salt, and peppercorns together with a mortar and pestle.
- Add dried oregano, onion, and the sour orange to make a mash - mix thoroughly.
- Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We're looking for something in the neighborhood of 220 degrees F. Remove the saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool.
- Pierce the pork as many times as you can with a sharp knife or fork.
- Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.
- OVEN.
- To roast in the oven, preheat oven to 450 degrees F. Place the pork, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. When to temp, immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
- GRILL.
- Use a covered grill, such as the Webber kettle or a covered gas grill. Bank the coals to each side, leaving an empty space beneath your ham. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat. You want a low heat.
- Spoon extra marinade over the roast occasionally as it cooks. If not using a gas grill, add charcoal to the sides as needed to maintain roasting temperature. When to temp, immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
- STOVETOP OR CROCKPOT.
- Place ham in a large Dutch oven, or a covered stock pan. Add about one cup of marinade to the pan. Bring to a boil. Adjust the heat to low, cover and cook until completely done. Add additional marinade as needed to keep at least one inch of liquid in bottom of pan so the roast will not burn.
- All methods internal temp 195F to pull with fork OR 170F to slice. The time of 7 yours is an estimate. Could be less, could be more.
- Servings based on the size of your ham. Allow about 1/4 to 1/2 pound per person, depending on side dishes.
Nutrition Facts : Calories 480.8, Fat 40.8, SaturatedFat 10.7, Cholesterol 96.6, Sodium 322.4, Carbohydrate 3.8, Fiber 0.3, Sugar 1.9, Protein 23.8
LECHóN ASADO -- ROAST PORK CUBAN-STYLE
StoveTop -- Oven -- or Grill
Provided by jPaul Gaskill @capnpaul
Categories Roasts
Number Of Ingredients 7
Steps:
- Mash the garlic, salt, and peppercorns together with a mortar and pestle.
- Add dried oregano, onion, and the sour orange to make a mash -- mix thoroughly.
- Pierce the pork as many times as you can with a sharp knife or fork.
- Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.
- OVEN: To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.) Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.
- GRILL: Use a covered grill, such as the Webber kettle or a covered gas grill. Bank the coals to each side, leaving an empty space beneath your fresh ham or pork shoulder roast. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat. You want a low heat, so do not over do it with the coals! Spoon extra marinade over the roast occasionally as it cooks. If not using a gas grill, add charcoal to the sides as needed to maintain roasting temperature. Using a meat thermometer, roast should be removed from the grill when the temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.) Immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
- STOVETOP: Place the fresh ham or pork shoulder in a large Dutch oven, or a covered stock pan -- whatever you have that the pork will fit in. Add about one cup of marinade to the pan. Bring to a boil. Adjust the heat to low, cover and cook until completely done. Add additional marinade as needed to keep at least one inch of liquid in bottom of pan -- otherwise the roast will burn. Using a meat thermometer, roast should be removed from the pan when the temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.) Servings based on the size of your ham. Allow about 1/4 to 1/2 pound per person, depending on side dishes.
LECHóN ASADO
From wild pigs fed on small nuts retrieved by ranch hands nimbly climbing royal palms to all day vigils around wooden roasting boxes, getting pork right is a serious Cuban affair. This Lechón Asado falls in between those extremes. The pork shoulder is marinated in mojo then oven-roasted over several hours, usually overnight. The heat is cranked up at the very end until the skin turns a deep golden brown. Traditionally made for Nochebuena, it's a holiday dish that's simple enough to make for any occasion. This recipe comes from Sofía Benítez Otero.
Provided by Ana Sofia Pelaez
Yield 10-12 servings
Number Of Ingredients 8
Steps:
- Combine the juices, garlic, dried oregano, cumin (optional), and black pepper for the marinade in a blender and process until smooth. Set aside until ready to use.
- Place the pork in a large roasting pan. With the tip of a sharp knife, make numerous incisions into the meat (do not score the skin). Toss the marinade over the pork, cover with plastic wrap, and place in the refrigerator to marinate overnight, turning the meat several times if possible.
- Preheat the oven to 250°F.
- Bring the pork to room temperature. Remove the meat from the marinade, pat it dry, and reserve the marinade. Place the pork skin-side up inside the roasting pan and add the marinade back into the roasting pan. Cover the pork with aluminum foil and insert into the oven.
- Cook for 8 to 9 hours until the meat reaches an internal temperature of 170°F to 190°F near the bone, shreds easily, and the liquid runs clear when the meat is pierced.
- To get crisp skin, remove the pork from the oven and turn the oven up to 450°F. Once the oven is preheated, remove the foil from the pork and put it back in the oven. Check the pork every few minutes so the skin does not burn. Remove the pork when it has crisped nicely, 15 to 30 minutes total.
- Remove the pork from the oven and let it rest 15 to 20 minutes before carving. Discard the braising liquid. Serve in chunks and drizzle with Mojo Criollo sauce.
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CUBAN ROAST PORK (LECHON ASADO) - COOK2EATWELL - RECIPES
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Ratings 22Calories 412 per servingCategory Main Course
- You will also need: Mortar and pestle, a jar or container with a tight-fitting lid, meat mallet to smash the garlic (or use the side of a large knife), mesh strainer (to catch the seeds of the oranges), a large pan to marinate to pork, large marinating or roasting bag (optional) or plastic wrap to cover the pork while marinating, large roasting pan with a rack, aluminum foil to tent the pork, and cooking spray.
- Remove the pork from the refrigerator 30 – 45 minutes before roasting (providing that it’s cool in your kitchen).
AUTHENTIC KETO LECHóN (CUBAN-STYLE PORK)
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- In a medium bowl, mix together the sour orange juice, white wine vinegar, salt, oregano, cumin powder, garlic, and pepper flakes. Pour the marinade over the pork. Place the pork inside the slow cooker along with the onions and bay leaf. Cover and allow to cook on low for at least 6-8 hours.
- Once the pork is fork-tender, drain the meat and place it on a cookie sheet under a broiler until the meat crisps up.
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- In a mortar and pestle, mash the garlic cloves, salt, peppercorns, onion, oregano, cumin, and olive oil until you get a paste. Set aside.
- Place the pork shoulder in a roasting pan. Grab the thick pork skin and using a knife, gently separate the skin from the pork enough for it to flap over. Do not cut it off completely.
- Pierce the pork a few times with the knife and pour the mojo marinade over it. Next, rub the garlic paste, evenly, over the pork and then place the skin back down. Cover the entire pork roast with aluminum foil and place in the fridge to marinate for 2-3 hours or overnight. The longer, the better.
- Preheat oven to 375 degrees F. Remove the pork from the fridge, allow it to come to room temperature, and pat the skin down with a paper towel before roasting. The dryer the skin, the crispier it will be.
CUBAN LECHON ASADO, CUBAN ROAST PORK - FRUGAL HAUSFRAU
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Reviews 31Estimated Reading Time 6 mins
- Add peppercorns to food processor and pulse to break down. Add garlic, salt, dried oregano, onion, and pulse again. Slowly, through the feed, add the sour orange juice until mixed thoroughly. The mixture should not be completely smooth.
- Heat the olive oil in a saucepan until warm, remove from heat and carefully add the mash and zest to it. Whisk to combine and let cool. Place a half a cup of it in the refrigerator.
- Pierce the pork all over, multiple times with a very sharp knife, working it in fairly deeply. Ready a roasting dish, just a bit larger than the pork, line with a generous amount of plastic, hanging over the edges. (Enough to wrap the pork in) and place the pork on top.
LECHON ASADO (CUBAN ROAST PORK) - FOR THE LOVE OF SAZóN
From fortheloveofsazon.com
Cuisine Cuban, Hispanic, LatinCategory DinnerServings 8Estimated Reading Time 4 mins
- Using a flavor injector, inject the mojo into all parts of the pork until all of it is injected. Any leftover remnants of mojo can be rubbed on top of the pork. (If you do not have a flavor injector, make deep cuts with a thin long knife all over the meat and pour the marinade over and into the cuts). Rub the sea salt on the pork.
CUBA LECHON ASADO (ROAST PORK) - INTERNATIONAL CUISINE
From internationalcuisine.com
3.8/5 (28)Category Main DishCuisine CubaTotal Time 5 hrs 45 mins
- THE NIGHT BEFORE: Take your pork shoulder or fresh ham and stab it all over making deep stabbings in the meat all over the roast. Next take your salt pour about two tablespoons full in your hands and rub deep all over the pork roast or fresh ham sticking your fingers in the deep stabbed holes to penetrate the salt well into the meat. Do this all around the meat. You will need about 2 tablespoons of salt all together. Rubbing deep into the meat all over and into the holes made with a sharp knife. Obviously use care when stabbing the meat with a sharp knife to not cut yourself. After salting put the pork to a side.
- In a blender add the lime/lemon or sour oange juice, garlic cloves, and the seasonings bay leaf, cumin powder, oregano, pepper, 1 teaspoon salt. Blend on high until all is liquified. This is your Cuban Mojo, pour one cup of the mojo in a jar cover and reserve for later. Now take your pork roast and pour the rest of the sauce all over the pork roast rubbing the mojo sauce deep into the pork meat in the slits or holes. The secret is to make sure you rub your pork meat or fresh ham with all this lime/garlic sauce making sure it is well introduced into the meat. When done sprinkle a little more oregano, cumin, black pepper over the entire roast again just a little sprinkle. Cover with aluminum foil; and refrigerate until the next day for roasting.
- Next day remove pork from the refrigerator let stand on the counter for at least an hour then put into a preheated 325 degree oven. Depending on how large a roast you have roast about 3 to 4 hours or a little more. Pour a half cup of the reserved mojo and baste your roast every hour with some of the mojo. Roast is done when the juices run clear and the meat is tender. Do not cover with aluminum foil to roast. You can tent the roast with aluminum foil but do not crimp the edges all around. You want to roast your pork meat not steam it. If the roast starts to get to brown on top tent it with the foil. take a large piece of foil and fold in half then put over the roast leaving the sides open, no crimping. A five pound roast can take as long as five or six hours slow roasting. When done remove roast from the oven take out of the pan put into another pan. Let roast rest for a bit.
LECHóN ASADO (CUBAN ROAST PORK) RECIPE, BY ANDREW D’AMBROSI
From thelondoneconomic.com
5/5 (1)Servings 12Cuisine CubanCategory Main Course
- Place the pork shoulder skin-side down in a braising pan large enough to accommodate both the pork and the additional liquids.
- Combine the dry ingredients in a bowl, add the minced garlic and olive oil. Using your hands, thoroughly mix together until a paste is formed then spread liberally all over the meat side of the pork. Be careful not to get any on the skin.
- Once covered, flip the pork over so the skin is now facing up. Sprinkle a few pinches of salt over the skin to help leech moisture out and leave in the fridge overnight uncovered to assist dry out the skin (Your fridge will smell delicious the next morning).
- Ideally this should be done first thing in the morning, or just before you go to bed if you're comfortable keeping the oven on overnight as the pork will take 8 hours.
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