Cuban Pork Roast Ii Food

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).

CUBAN ROAST PORK

Steps:

• Trim fat from roast, if any.
• With a sharp knife, cut tiny holes in roast and insert slivers of garlic.
• In large plastic bag, place remaining ingredients.
• Shake to mix well.
• Place pork roast in bag.
• Place in refrigerator, at least overnight.
• Remove roast from marinade and discard the marinade.
• Preheat oven to 275 degrees F.
• Place in covered baking pan and cook for 5-6 hours.
• Turn once during baking.

CUBAN ROASTED PORK CROSTINI

Steps:

• Preheat oven to 350 degrees F.
• Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
• Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
• Coat each crostini with Dietz & Watson Stone Ground Mustard.
• Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.

CUBAN-STYLE OVEN-ROASTED PORK

Steps:

• TO BRINE THE PORK: With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours.
• TO APPLY THE GARLIC-CITRUS PASTE: Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1-second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork while oven is preheating to 325 degrees with rack in lower-middle position.
• TO ROAST THE PORK: Place pork with skin side down on wire rack set over rimmed baking sheet or in roasting pan with rack. Cook, uncovered, 3 hours. Flip roast skin side up and continue to cook until instant-read thermometer inserted into thickest part of meat registers 190 degrees, about 3 hours more, lightly tenting roast with foil if skin begins to get too dark.
• Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. To serve skin, scrape excess fat from underside and cut into strips. Drizzle Mojo Sauce (see related recipe) over pork just before serving.

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.

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.

CUBAN ROAST PULLED PORK

Steps:

• Directions (Oven Version with Crackling):.
• Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
• Pull the pork out of the fridge 1 hour before roasting, take it out of the bag, set it with its skin side up, wipe the skin dry and let sit for 1 hour.
• Score the skin in 1/2 inch intervals and rub salt generously into the skin.
• Place the pork in a roasting pan, skin side up, roast in a preheated 450F oven for 20 minutes or until the skin has become crackling, ie it has become golden, hardened and crispy.
• Reduce the heat to 325F and roast until the pork reaches 170F for slicing or 195F for shredding, about 2-3 hours or 4-6 hours respectively. If the skin starts to get too dark tent it loosely with foil without folding the edges over to prevent steaming.
• Let the pork rest for 15 minutes, remove crackling and cut into small pieces, discard any extra fat and then slice or shred the pork. Remove the fat from the juices and serve with sliced pork or mix into shredded pork.
• Meanwhile heat 2 tablespoons of the juices from the roasting pan in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
• Serve the pork with the caramelized onions and remaining mojo.
• Directions (Slow Cooker Version):.
• Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
• Place the pork in a slow cooker/crock-pot with the skin side up along with the marinade and cook on low for 8-10 hours.
• Let the pork rest for 15 minutes, discard the fat layer and then shred the pork.
• Meanwhile heat 2 tablespoons of the juices from the slow cooker/crock-pot in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
• Serve the pork with the caramelized onions and remaining mojo.
• Tip: Mix some mojo into the pork after pulling it; man is that mojo ever good! Make sure to make enough pork to make Cuban Sandwiches with leftovers!

CUBAN PORK ROAST

Steps:

• Combine the first 7 ingredients; blend.
• Pour HALF of the marinade into a large resealable plastic bag; add the roast, refrigerate for 2 hours.
• Refrigerate remaining marinade.
• Place the the roast in a 13x9 baking dish; Pour reserved marinade over the roast.
• Cover and bake at 350 degrees for 1 hour, uncover; Baste with pan drippings.
• Bake 15 minutes longer or until a meat thermometer reads 160 degrees.
• Discard bay leaves.
• Let roast stand for 15 minutes before slicing.

CUBAN CHINESE ROAST LOIN OF PORK

Steps:

• Preheat the oven to 425 degrees. Place the pork loin on a rack over a roasting pan and fill the bottom with about 1-inch of beer. Season the pork generously with salt and pepper.
• In a mixing bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, fivespice powder, and garlic. Mix together well and coat the pork loin with this paste, rubbing it in well and using up all the mixture. Roast the pork for 15 minutes, then reduce the heat to 325 degrees and cook for 45 to 60 minutes more, basting every 15 to 20 minutes with the orange honey mixture. When the pork is thoroughly cooked (it should register 165 degrees on a meat thermometer, and the juices run clear rather than pink), remove from the oven and rest for 5 minutes. Transfer to a warmed serving platter and surround with orange segments and watercress sprigs. Serve immediately, slicing the loin at the table.

PORK ROAST CUBANO

Steps:

• In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Add black beans, sweet potato and red pepper. In a small bowl, mix coconut milk, salsa and ginger; pour over meat., Cook, covered, on low 7-9 hours or until pork is tender. Sprinkle with green onions; serve with papaya.

CUBAN-STYLE PORK LOIN

Steps:

• Preheat the oven to 425 degrees F.
• Place pork loin on a rack in a roasting pan.
• Fill bottom of pan with about 1 inch of beer.
• Season the pork loin with salt and pepper.
• In a medium bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, five spice powder, and garlic to form a thin paste.
• Rub the paste into the pork loin; use all the mixture that you can, the rest can be used to baste every 20 minutes.
• Roast the pork for 15 minutes, then reduce the oven temperature to 325 degrees F; cook for 45 to 60 minutes more, basting with the pan juices and/or leftover spice paste every 20 minutes.
• The pork loin should register 165 degrees on a meat thermometer, and the juices run clear.
• Remove from the oven and let rest for 15 minutes.
• Transfer to a warmed serving platter and surround with orange segments and watercress sprigs.
• Serve immediately.

CUBAN PORK ROAST

Steps:

• Pierce meat all over with tip of sharp knife. Place in large non-reactive bowl.
• Mix dressing, fruit juices, sherry and cumin in large bowl. Reserve 1/2 cup dressing mixture; pour remaining dressing mixture over meat. Add onions and garlic; cover bowl. Refrigerate several hours or overnight to marinate.
• Heat oven to 350°F. Remove meat from marinade; discard marinade. Pat meat dry, then place in foil-lined roasting pan. Insert meat thermometer into thickest part of meat, being careful to not touch bone with thermometer. Bake 1 hour or until browned on all sides, turning occasionally.
• Reduce oven temperature to 325°F. Pour reserved dressing mixture over meat; cover loosely with foil. Bake 3 hours or until thermometer registers 180°F, basting frequently with pan juices and removing foil for the last 30 min. of baking time. Let stand 15 min. before slicing to serve.

CUBAN PORK ROAST II

Steps:

• In a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in refrigerator.
• Preheat oven to 325 degrees F (165 degrees C).
• Transfer meat to a Dutch oven. Make eight to ten 1 inch deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.
• Roast for 35 minutes per pound, or until an instant read thermometer inserted into the center of the roast registers 145 degrees F (63 degrees C).