CUBAN-STYLE PORK SANDWICHES
Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you don't have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.
Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 943mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 5g fiber), Protein 33g protein.
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 ROAST PORK
Make and share this Cuban Roast Pork recipe from Food.com.
Provided by Crabbycakes
Categories Pork
Time P1DT5h
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 509.4, Fat 14.2, SaturatedFat 4.2, Cholesterol 260.8, Sodium 1384.5, Carbohydrate 7.2, Fiber 0.8, Sugar 3.2, Protein 83.8
MOJO MARINATED PORK
Steps:
- Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
- Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
- Preheat the oven to 425 degrees F.
- Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
- Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
- Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
- Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.
GRILLED CUBAN PORK CHOPS
Tired of plain pork? Jazz grilled chops with a flavor-packed rub.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Remove excess fat from pork. In small bowl, mix all Cuban Rub ingredients; rub evenly on both sides of pork.
- Cover and grill pork 4 to 6 inches from medium heat 8 to 10 minutes, turning frequently, until pork is no longer pink and meat thermometer inserted in center reads 160°F. Garnish with mango slices.
Nutrition Facts : Calories 410, Carbohydrate 1 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 48 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg
CUBAN PORK
This zesty recipe leaves your kitchen smelling awesome and your taste buds dancing! I have made this recipe with pork tenderloin and pork chops. My next attempt will be with chicken, and I will try baking it. So, as you can see this recipe is very easy to adapt to your own taste and preferences.
Provided by rainyk
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Flatten the pork tenderloin slices slightly, and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.
- Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.3 g, Cholesterol 79 mg, Fat 6.7 g, Fiber 0.6 g, Protein 25.8 g, SaturatedFat 2.1 g, Sodium 346.7 mg, Sugar 0.3 g
CUBAN-STYLE ROAST PORK
Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.
Provided by Michele Kerr Fielding
Categories World Cuisine Recipes Latin American Caribbean
Time 2h48m
Yield 8
Number Of Ingredients 11
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).
Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g
CUBAN PORK CHOPS WITH MOJO
Steps:
- In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
- In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
- Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
- Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
- Garnish with watercress, tomatoes and avocado.
SLOW COOKER CUBAN PORK
This is from an authentic Cuban recipe site, although I couldn't tell you how "authentic" it is, considering I have never been to Cuba. Serve with black beans and rice. Authentic or not, however, this recipe is amazing, especially the second day on a Cubano sandwich!
Provided by duetfreak
Categories World Cuisine Recipes Latin American Caribbean
Time 10h30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 298.2 calories, Carbohydrate 7.6 g, Cholesterol 89.6 mg, Fat 15.4 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 5.8 g, Sodium 1176.1 mg, Sugar 2.8 g
AUTHENTIC CUBAN PORK ROAST
Steps:
- Combine all of the ingredients (except the pork) in a food processor or blender and blend until completely liquified.
- Line a roasting pan with foil and place the roasting rack in the pan. Place the pork, skin side down on the roasting rack. Add 2 cups of water to the bottom of the roasting pan.
- Using a meat injector, inject all of the marinade into the pork.Try not to puncture the skin underneath. I like to go in from the side to make sure I'm not puncturing the skin. Just try to inject as many spots as you can to really get the marinade throughout the entire pork. (If you feel like you've maxed out on the inside of the pork, just take any left over marinade and rub it all over the outside of the pork)
- Cover the pork with foil as tightly as you can to create a seal. Refrigerate overnight or at least for 6 hours. (I prefer overnight but 6 hours will do if you're shorter on time.)
- After marinating, heat your oven to 275. Once heated, add the covered pork and cook for 7 hours.
- After the 7 hours, uncover the pork. It should be falling off the bone easily at this point. You can pull at it with a fork to check.
- Keeping the pork uncovered, set your oven to broil. Broil the top of the pork for about 5 minutes or until it has a nice golden brown color. Using oven mitts and tongs, carefully turn the pork skin side up, and broil the skin side for another 5 minutes or until it's crispy on the top.
- Let the pork rest for 15 minutes before shredding.
SMOKED CUBAN (CUBANO) PORK
You can't have a really good Cubano sandwich without a good slow-smoked pork butt. Nothin' like a good smoked butt. That's what I always say. This is a classic way to smoke a pork butt for use in a Cubano sandwich. And low and slow is definitely the way to go... First we're going to marinade the pork for 24 hours, and...
Provided by Andy Anderson !
Categories Sandwiches
Time 12h
Number Of Ingredients 8
Steps:
- 1. Gather your ingredients
- 2. Add all the marinade ingredients to a large bowl and stir until completely dissolved.
- 3. Use a sharp knife to cut a crosshatch pattern into the fat cap, and the bottom of the pork.
- 4. Chef's Note: This will help the marinade to penetrate into the pork.
- 5. Add the pork and the marinade to a large Ziploc bag, or non-reactive bowl.
- 6. Chef's Note: Because of the size of these pork butts, I'm using turkey-basting bags that I got from Williams-Sonoma.
- 7. Place in the fridge for 12, and up to 24 hours.
- 8. Chef's Note: If you're like me, and you like to peek into the fridge every now and then... Well, while you're in there, give the bag a big old squeeze or two.
- 9. Chef's Tip: Ziploc bags have been known to spring a leak. To keep this from becoming a problem, place the bag in a bowl, or on a large plate.
- 10. After 24 hours remove the pork from the marinade, and save about two cups.
- 11. Place the marinade into a small saucepan, and allow it to simmer for about 20 minutes, then remove and reserve.
- 12. Preheat your smoker to 225f (107c).
- 13. Thoroughly coat the pork with the dry rub... Rub it in good.
- 14. Chef's Note: My dry rub consists of equal amounts of black pepper, cumin, paprika, onion powder, salt, and then a pinch or two of cayenne pepper.
- 15. Add the pork butt to the smoker, along with two bricks.
- 16. Chef's Note: The bricks are optional, but I'll explain that later.
- 17. Allow the pork butt to smoke until reaching an internal temperature of 200f (94c).
- 18. Chef's Note: Once an hour, for the first 6 hours, open the smoker, and mop the pork butt with the reserved marinade.
- 19. Chef's Note: Depending on your cut of meat, it could take 12 hours to reach the magic number. But don't hasten the process by raising the heat... have patience.
- 20. Optional Step: Remove the pork butt from the smoker, wrap in foil, then place into a beverage cooler, and place some tea towels around it, plus the two hot bricks. Let it sit for two hours. What this does is finish up the melting of the collagen, and makes this pork melt in your mouth.
- 21. Chef's Tip: I made my own box out of Styrofoam, but a typical Coleman cooler will work just fine.
- 22. Remove from the cooler, and shred. If the meat is a bit dry, add a small amount of the reserved marinade.
- 23. Chef's Note: I tried several ways to cut the meat for a Cubano sandwich; however, shredded is the way to go.
- 24. There you go... the perfect Cuban smoked pork. Keep the faith, and keep cooking.
CUBAN STYLE SLOW ROASTED MARINATED PORK
Provided by Lord Byron's Kitchen
Time 17h
Number Of Ingredients 13
Steps:
- Begin by washing the pork under cold water and pat dry with paper towels. Transfer the pork to a glass dish and set aside.
- Next, whisk together the garlic, olive oil, vinegar, lime juice, salt, oregano, onion powder, cumin, chili powder, sugar, and black pepper.
- Rub this half of the mixture over the surface of the roast. Flip the roast over and rub the remaining mixture into the pork.
- Wrap the dish with plastic wrap and refrigerate the pork to marinate for a minimum of 12 hours. Do not let the pork marinate for more than 18 hours.
- An hour or two before you're ready to start the roasting process, remove the pork from the fridge and let the pork come back to room temperature.
- In the meantime, cut up the onions and place them under the pork. Nestle the pork roast on top of the bed of sliced onions. Pour one cup of water into the pan.
- With the oven preheated to 425 degrees, bake the pork, uncovered, for 1 hour.
- Lower the temperature of the oven to 350 degrees and bake the pork, covered with aluminum foil, for 3 hours. Check the pork every 30 minutes. Add half cup of water if the pan is starting to dry out. You want to keep the moisture in the pan.
- After 3 hours has passed, remove the aluminum foil and increase the heat to 425 degrees. Bake for 30 more minutes.
- Next, turn off the heat and leave the pork in the oven for 30 more minutes.
- Before slicing, allow the pork to rest at room temperature for 15 minutes.
SMOKED CUBAN SANDWICH RECIPE
A smoky twist to a traditional Cuban Sandwich, using smoked pulled pork! This recipe is for one sandwich. Multiply ingredients for as many sandwiches you wish to make.
Provided by Mary Cressler | Vindulge
Categories Lunch
Time 20m
Number Of Ingredients 8
Steps:
- Preheat a cast iron skillet to medium/medium high heat.
- Layer Sandwich: Apply the Dijon mustard to both sides of the roll. On one side of the roll layer with 1 slice of Swiss cheese (you may need to cut cheese in half for the length of the sandwich), and then add ¼ lb pulled pork, then ham and sliced dill pickles, and then top with another slice of Swiss cheese. Finish by adding a smidge of salt and pepper.
- Add Butter: Cover with the top of the roll, and then slather butter on the top and bottom of the roll. Just enough to coat the top and bottom of the roll. This is important to get the rolls crusty but not burned.
- Cook Sandwiches: Place sandwich onto the skillet and press down with a heavy object like a cast iron pan. Cook 4-5 minutes, then flip and repeat on the other side for 4-5 additional minutes, until the crust forms and the cheese is melted.
- Serve warm.
Nutrition Facts : Calories 763 kcal, Carbohydrate 60 g, Protein 51 g, Fat 36 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 171 mg, Sodium 3048 mg, Fiber 3 g, Sugar 26 g, UnsaturatedFat 7 g, ServingSize 1 serving
CUBAN ROAST PULLED PORK
This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly that I combined with a recipe posted by Closetcooking,com. Posting for ZWT event so untried by me, but sounds like something we would enjoy. Depending on the type of roast you use, servings will vary, but I put 6-8 based on a small roast. Times don't include overnight marinating time.
Provided by diner524
Categories Pork
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 852.2, Fat 61.9, SaturatedFat 20, Cholesterol 215.9, Sodium 1032.8, Carbohydrate 11.5, Fiber 1.2, Sugar 5.6, Protein 54
CUBAN DRY RUB FOR BOSTON BUTT OR ROAST
Ok I was trying find a way to cook a boston butt that DIDN'T involve barbecue sauce. It's too typical and I don't even like the stuff. So I found this and tweaked it a bit to suit me. Stay literal and use as a "dry" rub or you can use several bases. I prefer yellow mustard because it adds a little extra punch of flavor, but olive oil is good too, or yes even barbecue sauce (if you're into that kind of thing...haha). This is great for any kind of roast as well or if you really want to go cuban, season a flank steak and throw some chimichurri on it. Yum. ;) This is good for about 8-10 lbs.
Provided by InAGourmetMinute
Categories Meat
Time 8h10m
Yield 1 9lb boston butt, 10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse, dry, and remove as much fat as is reasonable from boston butt, roast, or whatever meat of choice.
- *optional* Cover meat with your base of choice. If using olive oil you'll need about 3 tablespoons and if using mustard or barbecue sauce you'll need around a half a cup.
- Generously coat meat with rub. Don't be stingy! In this case more is more :).
- Using your hands, mix the rub and base together and make sure you get all that flavor into every crevice.
- Cook using your favorite method. An oven preheated to 325º for several hours (depends on lbs) or a crock pot on low overnight are my favorites.
Nutrition Facts : Calories 22.5, Fat 0.5, SaturatedFat 0.1, Sodium 4.8, Carbohydrate 4.5, Fiber 1.1, Sugar 0.3, Protein 0.9
TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)
There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)
Provided by Manami
Categories Lemon
Time 50m
Yield 50-60 serving(s)
Number Of Ingredients 7
Steps:
- Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
- Stir in juice.
- Allow to sit for at least 30 minutes or longer at room temperature.
- *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
- Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
- Allow to sit for at least 30 minutes or longer at room temperature.
- In a saucepan heat olive oil to medium hot & then remove from heat.
- Whisk oil in garlic-juice mixture, until well blended.
- Stores for at least a week in the refrigerator.
CUBAN PORK TENDERLOIN
Made with fresh citrus and spice, this delicious Cuban Pork Tenderloin is perfect with a zesty rice and black bean salad.
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.
- Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.
- Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145°F, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.
- Rice and Black Bean Salad:
- To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
- In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)
CUBAN PORK RUB
A recipe I got while vacationing in Jibabcoa. Outstanding flavor. The secret ingredient is the cocao powder......amazing.
Provided by rocket_j_dawg
Categories Low Protein
Time 6m
Yield 1 Pork Shoulder, 1 serving(s)
Number Of Ingredients 10
Steps:
- Apply to a pork shoulder and refrigerate for 8 hours to overnight. Cook as you would for pulled pork.
Nutrition Facts : Calories 105.8, Fat 1.8, SaturatedFat 0.6, Sodium 6989.9, Carbohydrate 23.6, Fiber 6.3, Sugar 6.8, Protein 4.2
CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE
Cuban mojo-marinated roast pork should be juicy, succulent, intensely porky, and melt-in-your-mouth tender.
Provided by J. Kenji López-Alt
Categories Mains
Time 8h30m
Yield 10
Number Of Ingredients 15
Steps:
- For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.
- For the Pork and to Finish: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest 10 to 15 minutes.
- Pour accumulated pork juices into a bowl and discard all except 1 cup. Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.
- Serve shredded pork, passing mint mojo and lime wedges on the side. Serve rice, beans, and plantains on the side. Reserve any leftovers for sandwiches.
Nutrition Facts : Calories 257 kcal, Carbohydrate 22 g, Cholesterol 39 mg, Fiber 1 g, Protein 13 g, SaturatedFat 4 g, Sodium 190 mg, Sugar 1 g, Fat 13 g, ServingSize Serves 6 to 10, UnsaturatedFat 0 g
CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F.
- Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
- For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
- Suggested drink: mojitos!
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CUBAN-STYLE PORK ROAST - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 3 hrs 40 mins
- In a large bowl, combine the paprika, oregano, cumin and garlic powder with 1 1/2 tsp. salt and 1 1/2 tsp. pepper. Add the pork and rub all over with the spice mixture. Transfer the pork to a resealable plastic bag, adding any seasoning that didn't adhere. Add the orange and lime juices. Seal the bag; turn a few times to distribute the mixture. Place in a large bowl and refrigerate for at least 12 and up to 24 hours, turning once or twice. Remove the pork and pat dry.
- Position a rack in the lower third of the oven; preheat to 325 degrees . In a 5-to 6-quart Dutch oven, arrange the pork, fat side up. Cover and cook 1 hour. Remove the pot from the oven and turn the pork, fat side down. Cover and continue to cook until the pork is fork- tender, 1 1/2 hours longer. Increase the oven temperature to 375 degrees . Uncover the pot, turn the pork, fat side up, and continue to cook, basting occasionally, until the top begins to brown and sizzle, about 30 minutes. Transfer the pork to a cutting board and let rest 10 to 20 minutes.
- Discard the excess fat from the pot. Add 1/3 cup water and bring to a simmer, scraping up any browned bits, to make the sauce. Carve the pork and serve with the sauce.
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5/5 (3)Category Main-Dish
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- Using a mortar and pestle, crush cumin seeds until finely ground. Add garlic to the mortar and pestle, then pound until the garlic and cumin have made a paste (Alternatively you could use 3/4 teaspoon ground cumin and 3 minced cloves garlic if you do not have access to mortar and pestle. The flavor will not be as strong, but still very good.) Stir in the oregano, ground oregano, sea salt and 2 teaspoons olive oil. Rub this mixture into the pork shoulder really well using your hands.
- Place pork into a large ziploc bag and pour in citrus juice. Seal, then massage a bit to work the juice throughout the pork. Place bag in the refrigerator and let marinate for at least 6 hours, best if overnight.
- After it has marinated, preheat oven to 225 degrees F or turn on slow-cooker to low. Then heat remaining 1 tablespoon olive oil in a large dutch oven to medium high (something big enough so that the meat can lay flat inside it). Sear pork shoulder on both sides for 4 minutes, until slightly browned.
- Add leftover citrus juice from the bag to the dutch oven, then place in oven, covered, and roast for 6-8 hours, basting with its own juices every 2 hours. OR you can add the seared pork and remaining citrus juice from bag into the slow-cooker and roast on low for 6-8 hours, basting with its own juices every 2 hours. When done roasting, shred the pork in its own juices and transfer to a container.
CUBAN STYLE BAKED PORK TENDERLOIN - KINDA HEALTHY RECIPES
From masonfit.com
4.7/5 (19)Total Time 8 hrs 50 minsCategory Pork RecipesCalories 145 per serving
- Zest one of each of the fruits into a large bowl before juicing them. Add the spices, garlic, and cilantro to the bowl, stirring well.
- Add the pork tenderloin to the bowl, cover, and refrigerate. Refrigerate for at least 8 hours, if possible. (If you're in a hurry, you can go for about an hour and reduce the oven temp for a slower roast to keep the pork moist and tender.)
- Remove the pork from the refrigerator and preheat your oven to 400F. (For best results, let the pork rest at room temp for about 30 minutes before baking.)
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Email [email protected]Phone (041) 084-2088Location 470 Sydney Road Coburg, VIC, 3058 Australia
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