GRILLED CUBAN STYLE PORK SHOULDER
Yummy Yummy Yummy! Full of flavor and so worth the "extra work". If you can't find a pork shoulder you can sub a blade roast.
Provided by QueenJellyBean
Categories Pork
Time P1DT3h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Place all marinade ingredients in a medium bowl and stir together until combined. Reserve and refrigerate 1/3 c marinade.
- Place pork in a large resealable plastic bag. Pour remaining marinade over the pork, seal the bag and refrigerate 24 hours turning the bag occasionally.
- When ready to grill, remove pork from bag and discard the bag and marinade. Light the two outside burners of your three burner grill or light one side and not the other on a two burner grill, placing a drip pan under grate where burner is NOT lit. Heat on high until hot and then turn down to low.
- Place roast over drip pan on the unlit section of the grill. Cover and grill 2 hours or until internal temp reaches 170 degrees. You should maintain an internal grill temp of 300-350 degrees.
- Remove roast to a cutting board and cover loosely with foil and let stand 15 minutes.
- While roast is standing; in a small bowl, stir together cornstarch and water.
- In a saucepan combine reserved marinade and orange juice. Over medium high heat, bring to a boil and then reduce heat to medium low. Simmer 5 minutes. Stir in lime juice ans sugar. Then stir in cornstarch mixture. Bring to a boil for 30 seconds or until slightly thickened.
- Set aside. Slice pork about 1/4 inch thick. Rewarm sauce, add cilantro and serve on the side to put over sliced pork.
Nutrition Facts : Calories 702.3, Fat 42.5, SaturatedFat 14.4, Cholesterol 226.7, Sodium 1042.8, Carbohydrate 10.4, Fiber 0.6, Sugar 6.3, Protein 66.7
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 SANDWICH WITH SLOW-COOKER PULLED PORK
Provided by Valerie Bertinelli
Categories main-dish
Time 6h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rub the pork all over with the cumin, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place in a slow cooker and drizzle with the orange and lime juices. Cook on high heat until the meat is tender and falling apart, 6 hours. Transfer to a cutting board and coarsely shred.
- Spread one side of each loaf with mayonnaise and the other with mustard. Build the sandwiches with the pulled pork, ham, Swiss and pickles (you will have some pulled pork left over).
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Place 2 of the sandwiches in the skillet and cover with another skillet, weighing it down with a heavy can or pot. Cook until golden brown, about 4 minutes. Turn the sandwiches over, replace the top skillet and continue to cook until the other side is golden brown and the cheese is melted, about 3 minutes more. Repeat with the remaining sandwiches, adding the remaining butter to the skillet.
CUBAN-STYLE PORK SHOULDER RECIPE
Fans affectionately refer to them with names like "recession-fighting machines" and "crackpots." They call themselves "crockpotters" and wax poetic with a fervor normally reserved for religion, politics or love. "My entire family life revolves around the Crock-Pot," says one. "I have not only embraced the Crock-Pot but am making out with it."Welcome to the slow-cooker movement. The new slow-cooker movement.For many, it's all about the convenience. A reluctant convert, Jane Park now rattles off a list of advantages: "I like that the house smells good all afternoon. I like that it eliminates the 5 o'clock panic of, 'Oh, my gosh, what am I going to throw together for dinner?' I like that I can make enough at a time to have leftovers. I like that the cheaper cuts of meat often work best."Others, like Goodwin Liu, love the potential. His expertise includes constitutional law and education policy, but in his spare time the associate dean and professor of law at UC Berkeley's Boalt Hall likes to experiment with his slow cooker. A favorite discovery? Sweet potatoes. "I like to cook sweet potatoes over low heat -- they come out to a lovely mash."No, we're not talking about your mother's slow cooker here. Or her recipes. Forget the harvest gold floral patterns -- there are stainless-steel models out there that could be mistaken for mini-Hummers without the wheels (and they're all electric).And while stew may be fine, have you ever tried meltingly tender Cuban-marinated pork shoulder? How about a colorful lamb tagine, the fragrant aromas of cinnamon, honey and dried fruit perfuming your house all afternoon? Let's not forget dessert -- perhaps some white-chocolate bread pudding? (You can cook up a quick whiskey caramel sauce while the pudding quietly bakes away on the counter.) It just takes a little know-how and patience.Good -- and convenient -- things really can come to those who wait.Crock-Pot 'chic'It all started with the Crock-Pot. Rival introduced the slow cooker to the market with the Crock-Pot brand in 1971. Almost overnight, the Crock-Pot enjoyed a popularity matched only by the fondue pot and defined a certain kind of culinary "chic" for the decade.It "cooks all day while the cook's away," one 1976 advertisement declared. The Crock-Pot promised complete meals, cooked slowly over long periods of time, costing mere pennies to operate and requiring little, if any, supervision. Rival posted Crock-Pot sales of $2 million its first year on the market, and sales peaked at $93 million after just four years. Inevitably, it wasn't long before competitors jumped on the bandwagon and flooded the market. By the end of the 1970s, sales of slow cookers, including the Crock-Pot, decreased dramatically.Of course, the slow cooker also had its detractors -- and most complaints were about the food. Many thought everything tasted the same no matter what was in the pot. Others claimed the food dried out despite the closed cooking environment (the lid should prevent moisture from escaping). Some complained about the lack of flavor, others about the lack of visual appeal. Still others said the slow cooker just made mush.Andrew Schloss, author of the new "Art of the Slow Cooker: 80 Exciting New Recipes," says quality wasn't really a consideration with many of the early recipes. "Earlier recipes were so much about convenience that a lot of the food wasn't that good. Convenience started to trump quality."People liked the convenience of the slow cooker, they just didn't necessarily like what had been cooked in them. Recipes began to evolve -- slowly -- as interest in the slow cooker grew once again over the last several years. And the cookers evolved too, with manufacturers offering different sizes and inserts (some that allow for conventional stove-top cooking) as well as offering programmable timers, "smart" settings and digital probes. Slow cookers improved cosmetically too.Today, about 83% of American households own a slow cooker, according to the NPD Group, a leading marketing research firm. Of these households, almost half used a slow cooker within the past month.Stephanie O'Dea blogged about using her slow cooker every day last year. Also known as the "Crockpot Lady," her adventures (crockpot365. blogspot.com) were a hit, landing her a spot on the "Rachael Ray" show and spawning a cookbook, due out this fall. She believes the slow-cooker resurgence has a lot to do with the economy. "With the recession, people have realized they need to make real food at home."O'Dea, an avowed non-cook, liked the idea. "[Traditional cooking] is much more fast-paced and you run the risk of burning or doing something wrong. I wanted something simple, not too hard." When she started slow-cooking, the meals were simple, mostly soups and stews.But as the year progressed, she found herself taking on more and more complicated recipes, including falafel, tamales and even a delicate chocolate mousse. "There are so many things you can do with a Crock-Pot that you may not think of."Schloss agrees. The key, he says, is "using the machine to its advantage. It does some things well, and you should emphasize those things."A meat tenderizerThe obvious advantage to a slow cooker is the long, slow cooking process. Start with a recipe that complements this process, keeping in mind that tough, inexpensive cuts of meat are often perfect. The long, slow cooking process tenderizes the fat and connective tissue in the meat to a buttery texture.For that Cuban pork, bone a picnic shoulder and remove the skin and outer fat. Cut the meat into large cubes -- don't cook a single large piece of meat in a slow cooker because the length of time it takes to cook through could render it unsafe to eat. Then season them and place them on a bed of sliced onions. Add a little broth, start the cooker and let it go. Serve the pork with black beans and rice one night, then use the leftovers as part of another meal (salad, burritos, etc.).To add another layer of flavor, take a few extra minutes to brown the meat, and add ingredients in stages to maximize their potential. Making lamb tagine, for example, you could just throw everything in the slow cooker and forget about it. But the dish will be better if you take a little time. Start by browning the meat. Season the lamb pieces and saute them quickly -- this toasts the spices on the meat and will add richness and color to the dish (a lot of slow cookers now come with stove-top-safe inserts so you can brown and cook in the same pot, minimizing dirty dishes). Then, throw almost everything in the pot and let it go. About an hour or two before you're ready, toss some dried dates on top of the mix. They'll cook just long enough to soften but won't turn to mush.Perhaps the most important thing is just getting to know your slow cooker. Many models today heat more quickly than in the past (a recipe written 20 years ago calling for eight hours of cooking time might be done in six with one of today's models), and because there's no industry standard with respect to heat, the "high" and "low" temperature settings vary -- sometimes dramatically -- between makes and models.O'Dea recommends starting with the recipes in the booklet that comes with the unit -- generally they've been well-tested for that particular machine. Master them, then play around.And consider the possibilities. A slow cooker can make a perfect "second" oven, freeing the main oven for the main course or other dishes when company's expected. It's also perfect for summer cooking -- use the cooker instead of an oven to keep the kitchen cool.Finally, consider the slow cooker for desserts -- the low, consistent heat is perfect for dense cakes, crumbles and even custards. Try it with bread pudding: Assemble and bake the pudding in the slow cooker, then serve as is or put it in a hot oven for 10 or 15 minutes -- the custard will souffle and get a wonderful crunchy crust. Serve it with a warm caramel sauce for an easy dessert.And maybe you've got an old fondue pot in the garage that you can use to keep the caramel sauce warm. Tres chic.
Provided by Noelle Carter
Categories MAINS
Time 20m
Yield Serves 8
Number Of Ingredients 14
Steps:
- In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest. Stir in the vinegar, orange and lime juices to make a coarse paste. Add the pork pieces and toss until the pieces are evenly coated with the spice paste. Set aside to marinate while you finish the other preparations.
- Trim and cut the onions lengthwise into 1/4 -inch-thick slices. Arrange the slices in an even layer on the bottom of the slow cooker insert. Pour the broth over the onions. Arrange the pork in an even layer over the onions, pouring over any reserved marinade.
- Cover the insert and place it in the slow cooker. Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. Remove from heat and crack the lid to allow the mixture to cool slightly. Gently stir the pork with the onions and serve.
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
HOW TO MAKE AUTHENTIC CUBAN PERNIL
This Latin inspired pork recipe is a traditional staple in every Latin home. More commonly known as Pernil, this juicy pork meat is the great rival to Turkeys.
Provided by Neyssa Jump
Categories Main Dish
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. (Once marinated for desired amount of time.)
- In a large mixing bowl, with a sharp knife, carefully lift 3/4 of the skin from the meat. Once skin is lifted, gently poke holes throughout meat.
- Season generously with salt and pepper.
- Fill holes with garlic.
- Make a paste with oil and remaining seasonings. Generously rub pork with paste.
- Cover bowl and refrigerate for at least two hours. After two hours, add in a cup of mojo to bowl, continue to marinate for another hour or overnight in fridge.
- Into a large roasting pan, add pork, skin side up. Cover with aluminum foil and bake for 5-7 hours. Remove foil and raise heat to 350 degrees for twenty minutes.
- Remove from heat, let rest for ten minutes. Sprinkle lime juice before serving, if desired.
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
JUICY CUBAN MOJO PORK ROAST (CHEF MOVIE RECIPE)
This is the Mojo Marinated Roast Pork from the John Favreau movie "Chef". The recipe was created by rock star LA chef Roy Choi. The flavours of the marinade are classic Cuban, citrusy and strong. It infuses into the pork incredibly well. I made this with boneless pork shoulder because I made it specifically with the intention of using leftovers to make Cubanos (Cuban sandwiches) and boneless is easier to slice. But it can also be made with bone-in pork (add 0.5kg/1lb to the pork weight). This roast is extremely tender though is still suited to carving rather than "pulling apart" with tongs - though I also provide the cook times for a pulled Cuban pork option!
Provided by Nagi | RecipeTin Eats
Time 3h15m
Number Of Ingredients 15
Steps:
- Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
- Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
- Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
- Preheat oven to 220°C/425°F (200°C fan).
- Roast, uncovered, for 30 minutes. Base with pan juices.
- Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
- Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
- Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.
Nutrition Facts : ServingSize 229 g, Calories 538 kcal, Carbohydrate 4.2 g, Protein 31.3 g, Fat 44.5 g, SaturatedFat 13.5 g, Cholesterol 113 mg, Sodium 356 mg, Sugar 2.1 g, UnsaturatedFat 31 g
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.
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
CUBAN-STYLE PORK SHOULDER
From the Los Angeles Times Note: Serve the pork with black beans and rice. This recipe requires a 5- to 6-quart slow cooker.
Provided by Charlotte J
Categories Pork
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest.
- Stir in the vinegar, orange and lime juices to make a coarse paste.
- Add the pork pieces and toss until the pieces are evenly coated with the spice paste.
- Set aside to marinate while you finish the other preparations.
- Trim and cut the onions lengthwise into 1/4 -inch-thick slices.
- Arrange the slices in an even layer on the bottom of the slow cooker insert.
- Pour the broth over the onions.
- Arrange the pork in an even layer over the onions, pouring over any reserved marinade.
- Cover the insert and place it in the slow cooker.
- Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. (8 hours on low).
- Remove from heat and crack the lid to allow the mixture to cool slightly.
- Gently stir the pork with the onions and serve.
Nutrition Facts : Calories 779.1, Fat 53.4, SaturatedFat 18.3, Cholesterol 201.3, Sodium 1938.2, Carbohydrate 25.8, Fiber 7.9, Sugar 2.3, Protein 51.6
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
More about "cuban style pork shoulder food"
CUBAN BRAISED PORK SHOULDER RECIPE | JAMES BEARD …
From jamesbeard.org
PORK SHOULDER RECIPES - CUBAN-STYLE ROASTED PORK ... - GOOP
From goop.com
Servings 6-8Published 2018-03-01Category Recipes
- Prepare the brine for the pork shoulder in a large bowl. Add the pork, cover, and let it brine in the refrigerator for at least 12 hours.
- When the pork is done brining, prepare the mojo marinade. Combine all ingredients in a large bowl. Remove pork from brine and pat dry. Marinate the pork shoulder in mojo marinade for at least 2 hours.
CUBAN PORK SHOULDER: TO ROAST OR TO SLOW COOK? | THE ...
From thefrayedapron.com
- Combine all ingredients (except the pork shoulder) in a large bowl. Whisk to combine. Place the pork shoulder in a large plastic bag and pour the marinade over it. Refrigerate overnight.
- Preheat oven to 425°F and place a metal rack over a sheet pan. Remove the pork shoulder and wipe away any pieces of garlic or herbs -- they will burn. Discard the marinade. Season all over with salt and pepper and roast for 30 minutes.
- Remove pork from marinade and trim away any excess fat. Season with salt and pepper and place in the slow cooker along with about 1 cup of the marinade. Cook on the "low" setting for 8 hours. Allow meat to rest for 30 minutes before slicing across the grain.
CUBAN ROAST PORK SHOULDER: STEP-BY-STEP RECIPE
From bayevskitchen.com
- Chop 8 cloves of garlic (or use a garlic press as I did). Squeeze the orange and lime juice in order to get 120 and 60 ml. Mix chopped garlic and juice in a medium-sized bowl. Add 2 tsp of cumin, 2 tsp of freshly grounded pepper, 1 tsp of oregano, 60 ml of olive oil and a pinch of salt.
- Using a whisk (or a fork in a pinch) whip all the ingredients in order to get a homogeneous mass. Taste it, the marinade should seem a bit salty. Divide the mass into 2 parts, one put into the fridge.
- Take a suitable bag, put the meat in there, and use one more for durability. Pour the rest of the sauce to the bag and tie it up. The second bag you can just wrap up. Then put it to the fridge for 2-10 hours.
CUBAN GRILLED PORK SHOULDER BUTT - TODAY
From today.com
- It's hard to find a Cuban or Cuban-American who doesn't have a memory of spending hours waiting for a lechon to finish cooking in someone's backyard, and then sharing it with family and friends.
BOBBY FLAY’S CUBAN PORK | THE STAR
From thestar.com
- For pork, using paring knife, make small slits all over pork. Rub garlic in slashes. Place in roasting pan.
- Whisk together oil and oregano. Rub all over pork. Cover; refrigerate 8 to 24 hours. (Alternately, combine pork and herb oil in large resealable plastic bag.) Remove pork from fridge 30 minutes before roasting. Season with salt and pepper.
- Meanwhile, for Sour Orange Sauce if using, in small saucepan, combine 1-1/2 cups orange juice, 1/2 cup lime juice and 2 zests. Bring to boil over high heat. Boil until mixture darkens and is reduced to 1 cup (250 mL), about 15 minutes. Remove from heat. Stir in remaining 1/4 cup (60 mL) orange juice, remaining 2 tbsp (30 mL) lime juice, garlic and oregano. Let cool to room temperature.
CUBAN PORK SHOULDER WITH BEANS AND RICE RECIPE | MYRECIPES
From myrecipes.com
- Combine first 4 ingredients in a blender; process until smooth. Strain through a fine sieve over a bowl; discard solids. Stir in 3/4 teaspoon salt and 3/4 teaspoon black pepper.
- Place bacon in a large skillet over medium heat; cook 5 minutes or until crisp. Remove bacon with a slotted spoon. Place bacon in a 6-quart electric slow cooker. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Return skillet to medium-high heat. Add pork to drippings in skillet; cook 8 minutes, turning to brown on all sides. Add pork shoulder to slow cooker. Pour uncooked beans around pork.
- Return skillet to medium-high heat. Add 2 cups onion and 6 garlic cloves; sauté 3 minutes. Add 3 tablespoons oregano, paprika, cumin, and crushed red pepper to pan; sauté 1 minute. Add orange mixture and bay leaf to pan; bring to a boil and cook 1 minute, scraping pan to loosen browned bits. Pour onion mixture over pork. Cover and cook on LOW for 8 hours or until pork is very tender and beans are done. Shred pork; discard bones. Discard bay leaf. Stir in 1/4 teaspoon salt.
CUBAN PORK SHOULDER - GOODIE GODMOTHER
From goodiegodmother.com
- The night prior to serving, place the pork shoulder skin-side up in an aluminum roasting pan. Score the skin in a criss-cross pattern.
- In a mixing bowl, prepare the marinade by adding the minced garlic, naranja agria, sea salt, ground black pepper, ground cumin, dried oregano, and lime juice. Stir the mixture until it becomes consistent.
- Generously brush the pork shoulder with the marinade. If desired, store the excess marinade in the refrigerator for sauteing the onions later. Let the pork shoulder marinate in the refrigerator overnight.
CUBAN STYLE ROASTED PORK SHOULDER - MY DOMINICAN KITCHEN
From mydominicankitchen.com
- Clean the pork shoulder and place in a roasting pan. Pat dry with a paper towel. Using a paring knife poke holes all-around the meat.
- In a medium bowl, combine garlic, sour orange juice, cumin, pepper, oregano and salt. Rub the mixture all over the meat making sure to get it into the small holes. Cover with aluminum foil and place in the refrigerator overnight.
- Remove from the refrigerator and let it rest on top of the kitchen counter for about 1 hour. Place in the oven and bake at 350 degrees for about 3-4 hours, depending on the size, or until the meat reaches a temperature of 175 degrees.
BEST CUBAN-STYLE PORK SHOULDER WITH MOJO SAUCE RECIPE ...
From 177milkstreet.com
RECIPE: CUBAN PORK SHOULDER | A WORLD OF FOOD
RECIPE: CUBAN-STYLE PORK SHOULDER - LOS ANGELES TIMES
From latimes.com
CUBAN PORK SHOULDER WITH FENNEL SALAD RECIPE - BBC FOOD
From bbc.co.uk
CUBAN-STYLE ROAST PORK SHOULDER - WINE4FOOD
From wine4food.com
CUBAN STYLE ROASTED PORK SHOULDER | THEKITCHENMAN | WAYNE ...
From thekitchenman.ca
CUBAN STYLE SMOKED PORK SHOULDER RECIPE - JAN 2022
From somanyrecipes.com
INSTANT POT CUBAN PORK - EATINGINANINSTANT.COM
From eatinginaninstant.com
CUBAN-STYLE PORK SHOULDER ROAST RECIPE
From crecipe.com
CUBAN-STYLE ROAST PORK - EMERILS.COM
From emerils.com
CUBAN PORK SHOULDER RECIPE OVEN - CREATE THE MOST AMAZING ...
From recipeshappy.com
CUBAN STYLE PORK SHOULDER - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CUBAN-STYLE PORK SHOULDER | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
CUBAN STYLE ROASTED PORK SHOULDER - ALL INFORMATION ABOUT ...
From therecipes.info
CUBAN CITRUS-MARINATED PORK SHOULDER ROAST (PERNIL …
From saveur.com
CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE - FOOD NEWS
From foodnewsnews.com
CUBAN ROAST PORK SHOULDER RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
CUBAN-STYLE PORK SHOULDER - RECIPES LIST
From recipes-list.com
CUBAN-STYLE PORK SHOULDER IN A CROCKPOT - BIGOVEN
From bigoven.com
CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE - FOOD NEWS
From foodnewsnews.com
CUBAN STYLE PORK SHOULDER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CUBAN-STYLE PORK SHOULDER | GMSQ.GRUNDFOS.COM
From gmsq.grundfos.com
CUBAN STYLE SLOW ROASTED PORK SHOULDER/BUTT - JUJU CAN COOK
From jujucancook.com
CUBAN PORK RECIPE SLOW COOKER - APR 2022
From somanyrecipes.com
CUBAN PULLED PORK RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love