Cuban Slow Roasted Pork 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 STYLE SLOW ROASTED MARINATED PORK

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.

CUBAN ROASTED PORK LEG: PERNIL

Steps:

• Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Add the oregano, chop it into the garlic paste and mix together. Put the garlic paste in a large bowl. Add the Adobo, Mojo, the orange and lime juices. Mix well to combine.
• Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern. Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat. Cover and marinate in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice.
• Preheat the oven to 450 degrees F.
• Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking.
• Roast the pork for 30 minutes. Lower the oven temperature to 350 degrees F. and continue to roast until the meat is falling apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork. Baste with the marinade every 30 minutes. Total roasting time will be approximately 5 to 5 1/2 hours.
• Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.
• Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
• Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

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 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-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 SLOW ROASTED PORK

Steps:

• 1. The day before. Cut the loin into three separate roasts
• 2. Take a sharp knife and insert blade to make 2 equally spaced cuts the width of the knife in each of the roasts about 1/2 way down. Push 1 clove of garlic into each hole
• 3. Place the three roast in a dish and pour marinade over the roast and cover with plastic wrap. Refrigerate until you roast the meat, turning frequently
• 4. To roast place all thee into a large roasting pan lined with foil and cover with foil until last 45 minutes. Cook at 325 for 2 1/2 hours. (Be sure temp is over 160 for doneness)
• 5. You can feed this to a crowd or have it for three nights. I used 1 roast for dinner on Tuesday( yum) One for Cuban sandwiches being brought to a friend's home Wednesday and Thursday Slice up the last one thin, heated through in some chicken broth, made a gravy and had hot pork sandwiches. Pretty economical.
• 6. Be sure to let the roasts rest for 15 minutes before trying to slice. Also, if you are going to reheat, slicing is easier while it's cold. And it will warm up much quicker in a skillet with a bit of broth or water. Don't over cook or it will dry out.

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.

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.

CUBAN SLOW-COOKER PORK CHOPS

Steps:

• Layer the pork chops in a crock pot.
• Combine sofrito, tomato sauce and water in a bowl. Pour over the chops.
• Set the crock pot for 6 hours on the low setting.
• Add the olives to the sauce before serving.