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
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 ROASTED PORK SANDWICHES
For an incredible hot sandwich, slowly roast pork in a seasoned citrus marinade, then layer slices of meat with pickles, zippy mustard, ham and cheese. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 3h40m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing., Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths., Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.
Nutrition Facts : Calories 590 calories, Fat 27g fat (15g saturated fat), Cholesterol 119mg cholesterol, Sodium 1206mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
CUBAN ROASTED PORK TENDERLOIN WITH ROASTED SWEET POTATOES RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 17
Steps:
- Preheat oven to 475°F. You will need an oven-proof skillet; I use my cast-iron skillet Pork: Mash garlic with 1/4 teaspoon salt to a paste. Add brown sugar, 1 tablespoon rum, zest, and 1/2 teaspoon each cumin and coriander; rub into pork. Vegetables: Combine 1 tablespoon oil, the rum and orange juice and toss with the salt, pepper and cumin. Toss with the sweet potatoes and onion. Set aside. Heat the remaining 1 tablespoon oil in a 10-inch cast iron skillet (if you don't own one, use a heavy bottomed oven proof skillet) over medium high. Sear pork on one side until browned. Flip the pork and arrange the sweet potatoes and onion around it. Transfer the skillet to the oven and cook until an instant read thermometer inserted into the thickest part of the pork registers 145F-150°F and sweet potatoes are fork-tender, 12 to 15 minutes. If desired, garnish the vegetables with some fresh cilantro. Let pork rest, then slice and serve. Tasting notes: I drizzled a little extra olive oil to the sweet potatoes in the last five minutes of roasting time, as they looked a bit dry. I also tossed them, a bit, for more even roasting. I added a squeeze of fresh lime to the pork, which added a little extra "zip" and some more Cuban flavors.
CUBAN ROASTED PORK CROSTINI
Try the Cuban Roasted Pork Crostini for a bite-sized version of the Cuban sandwich. It's less of a mess but still packs a punch.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Time 8m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
- Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
- Coat each crostini with Dietz & Watson Stone Ground Mustard.
- Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 24.6 g, Cholesterol 40.3 mg, Fat 6.9 g, Fiber 1.1 g, Protein 18.6 g, SaturatedFat 5.8 g, Sodium 668.2 mg, Sugar 1.2 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-STYLE OVEN-ROASTED PORK
Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains. Cook's Illustrated Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way!
Provided by nsomniak6
Categories Pork
Time P1DT7h
Yield 1 roast, 6 serving(s)
Number Of Ingredients 13
Steps:
- TO BRINE THE PORK: With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours.
- TO APPLY THE GARLIC-CITRUS PASTE: Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1-second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork while oven is preheating to 325 degrees with rack in lower-middle position.
- TO ROAST THE PORK: Place pork with skin side down on wire rack set over rimmed baking sheet or in roasting pan with rack. Cook, uncovered, 3 hours. Flip roast skin side up and continue to cook until instant-read thermometer inserted into thickest part of meat registers 190 degrees, about 3 hours more, lightly tenting roast with foil if skin begins to get too dark.
- Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. To serve skin, scrape excess fat from underside and cut into strips. Drizzle Mojo Sauce (see related recipe) over pork just before serving.
CUBAN PORK
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
A great dinner served with a side of black beans and some smashed potatoes...ooooweee!! You can also used the leftove pork for Cuban sandwiches, with pork, ham, cheese, pickles, and mustard; grill weighted down or in a panini press. From Sara Moulton. Cook time does not include overnight marinating time.
Provided by SkinnyMinnie
Categories Pork
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Using a small knife, make 1-inch long incisions in the skin of the pork shoulder about 2 inches apart.
- Combine 3 Tbs of the lime juice, garlic, salt, pepper and oregano in a small bowl.
- Rub this mixture into the slashes and along the underside of the pork.
- Combine the remaining lime juice, vinegar, grapefruit juice, orange juice, and adobo seasoning in a bowl large enough to hold the meat.
- Add the pork, skin side up.
- Cover and refrigerate overnight, turning occasionally.
- Remove from the refrigerator an hour before cooking.
- To cook, preheat oven to 300ºF.
- Transfer the pork and its marinade to a roasting pan.
- Cover the pan with a lid or aluminum foil and roast until very tender, about 5 hours.
- Let cool slightly in the liquid, then transfer the pork to a cutting board and discard the skin and excess fat.
- Slice and serve.
Nutrition Facts : Calories 1094.8, Fat 81.7, SaturatedFat 28.3, Cholesterol 322.1, Sodium 1604.8, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 78.4
CUBAN ROAST PORK WITH POTATOES
Steps:
- Combine first 9 ingredients to make a marinade for the pork roast. Marinate the pork in the refrigerator for up to 24 hours before cooking.
- Place pork and marinade in a covered baking dish. Add potatoes, onions and green olives. Bake at 300 F for 4 hours.
- Stir part way through to submerge potatoes.
- Serve with black beans and rice. Plantains too!
CUBAN PORK ROAST
Make and share this Cuban Pork Roast recipe from Food.com.
Provided by evelynathens
Categories Pork
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the garlic, scallions, pine nuts, jalapeno and cilantro in a food processor and process to a thick paste.
- Add the olive oil gradually, processing constantly.
- Combine with the lime juice, olives, salt and pepper in a small bowl.
- Unroll the roast if it has been tied and spread with 2/3 of the cilantro paste.
- Reroll the roast and tie with string.
- Make shallow incisions over the surface of the roast with the tip of a sharp knife.
- Place in a shallow dish.
- Stir the grapefruit juice, orange juice and lime juice into the remaining cilantro paste.
- Pour over the roast.
- Marinate, covered, in the refrigerator for 24 hours, turning occasionally.
- Preheat oven to 375F.
- Drain the roast, reserving the marinade.
- Place the roast in a roasting pan.
- Roast for 1 3/4 hours, basting occasionally with the reserved marinade.
- Brush the roast with the pepper jelly and roast for 15 minutes longer or until done to taste.
- Remove the roast to a platter and let stand for 10 minutes.
- Cut into 1/2-inch slices and serve.
Nutrition Facts : Calories 779.2, Fat 46.4, SaturatedFat 11, Cholesterol 183.9, Sodium 191.6, Carbohydrate 22.8, Fiber 1.2, Sugar 14.6, Protein 66.9
CUBAN SHREDDED PORK
This is a popular Cuban pork dish known as Lechon Asado. My version is a shortcut. The pork is simmered in a broth until tender, then shredded. It's traditionally served with black beans and rice.
Provided by ZIBBLER
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 5
Number Of Ingredients 13
Steps:
- In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.
- Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
- In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 8.1 g, Cholesterol 43.4 mg, Fat 10.7 g, Fiber 1.3 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 103.2 mg, Sugar 2.6 g
CUBAN PORK ROAST
Adding Cuban-style appeal to roast pork is as easy as letting it sit a spell in a marinade made with citrusy juices, dry sherry and ground cumin.
Provided by My Food and Family
Categories Recipes
Time 12h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Pierce meat all over with tip of sharp knife. Place in large non-reactive bowl.
- Mix dressing, fruit juices, sherry and cumin in large bowl. Reserve 1/2 cup dressing mixture; pour remaining dressing mixture over meat. Add onions and garlic; cover bowl. Refrigerate several hours or overnight to marinate.
- Heat oven to 350°F. Remove meat from marinade; discard marinade. Pat meat dry, then place in foil-lined roasting pan. Insert meat thermometer into thickest part of meat, being careful to not touch bone with thermometer. Bake 1 hour or until browned on all sides, turning occasionally.
- Reduce oven temperature to 325°F. Pour reserved dressing mixture over meat; cover loosely with foil. Bake 3 hours or until thermometer registers 180°F, basting frequently with pan juices and removing foil for the last 30 min. of baking time. Let stand 15 min. before slicing to serve.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g
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