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 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.)
PORK ROAST WITH THE WORLD'S BEST RUB
A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.
Provided by DADCOOKS
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 13
Steps:
- Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g
CUBAN PORK ROAST I
Black beans and rice are the logical accompaniment to this hearty pork roast. A salad of orange slices, red onion and arugula dressed with a tangy cilantro vinaigrette would be refreshing. If there are any leftovers, make media noches, the Cuban sandwiches that are made with Swiss cheese, ham and toasted egg bread in addition to roast pork.
Provided by Ann
Categories World Cuisine Recipes Latin American Caribbean
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 625.7 calories, Carbohydrate 4.5 g, Cholesterol 161 mg, Fat 49.3 g, Fiber 0.3 g, Protein 38.2 g, SaturatedFat 16.4 g, Sodium 796.9 mg, Sugar 1.2 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
CUMIN-CORIANDER PORK RUB
A slightly spicy rub that is great on pork. It would also flavor beef well and makes a good gift, too!
Provided by TYRIX16
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 16
Number Of Ingredients 7
Steps:
- Combine the kosher salt, coriander, cumin, chili powder, paprika, allspice, and black pepper in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use.
- To use, rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.
Nutrition Facts : Calories 20.2 calories, Carbohydrate 3 g, Fat 1.1 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 744.4 mg, Sugar 0.2 g
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 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-STYLE PORK ROAST
Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Puree garlic, oregano, olive oil, limes, and salt in a blender or food processor.
- Place meat in a roasting pan, and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.
- Preheat oven to 250 degrees. Remove meat from refrigerator 30 minutes before cooking. Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat easily shreds. Let rest for 15 minutes, then shred and serve.
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
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 PORK LOIN
Make and share this Cuban-Style Pork Loin recipe from Food.com.
Provided by threeovens
Categories Pork
Time 1h30m
Yield 1 pork loin, 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 726.7, Fat 36.2, SaturatedFat 12.5, Cholesterol 178.7, Sodium 589.2, Carbohydrate 29.1, Fiber 4.3, Sugar 15.2, Protein 60.9
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
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