Cuban Slow Roasted Pork Recipes

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).

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!

Steps:

• Toss the onion, bell pepper, cilantro and garlic with 1 tablespoon olive oil in a 6- to 8-quart slow cooker. Rub the pork chops with the cumin, 3/4 teaspoon salt and several grinds of pepper; add to the slow cooker. Drizzle with the remaining 1 teaspoon olive oil, squeeze in the juice of 1 orange and add the squeezed orange halves. Cover and cook on low until the pork is very tender, 7 to 8 hours.
• Cook the rice as the label directs, sprinkling the peas on top of the rice during the last 3 minutes of cooking. Remove the pork chops to a bowl; discard the bones and orange halves and shred the meat with 2 forks. Stir the vinegar and the juice of 1/2 orange into the slow cooker. Season with salt and pepper; add the juice from the remaining 1/2 orange to taste.
• Return the pork to the slow cooker. Fluff the rice with a fork, stirring in the peas. Serve the pork with the rice; top with cilantro.

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.

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.

Steps:

• Prepare Pork for Slow Cooking (1 day):.
• Combine marinade ingredients.
• Stab the pork all over to allow for better marinade penetration.
• Marinade pork for 12-24 hours.
• Remove from marinade and bring to room temperature (reserve marinade for later).
• Heat large skillet with a small amount of olive oil until smoking hot.
• Sear pork on all sides in skillet.
• Leave the pan alone and keep it for cooking onions later.
• Place pork in roasting pan, and pour marinade into pan (ideally pan should be about 3 inches wider/longer then pork.).
• Loosely tent pan with foil.
• Slow Cook Pork (preferably use Traeger pellet grill):.
• Place in 300 degree oven (or preferably Traeger pellet grill).
• Cook for 2 hours tented.
• Reduce heat to 250.
• Cook for 1 more hour uncovered, basting every 20 minutes with marinade.
• Turn Pork over and cook for 1 more hour, basting every 20 minutes with marinade.
• Your cooking time will vary depending on meat and pan size. Uncovering the pan is done to reduce the marinade. Your goal is to use most of the marinade but not to burn it. You will still have considerable burnt and caramelized pieces at the end of the cooking cycle. Re-cover the pan if necessary, to preserve liquid. The pork should basically fall apart by the end of the cooking cycle.
• Remove pork, cover with foil and let sit for 30 minutes.
• Pull the pork apart into medium sized chunks with claws.
• Aioli (prepare while cooking pork and refrigerate):.
• Soak white bread in vinegar.
• Place it in a kitchen aid mixer with all remaining ingredients EXCEPT olive oil.
• Whip on medium setting until thoroughly blended.
• Slowly drizzle in NON-Extra virgin (regular) Olive Oil. Increase speed of the mixer as it begins to emulsify and turn into a mayonnaise-like consistency.
• Place in refrigerator.
• Caramelize Onions (Prepare while letting the pork rest):.
• Cut onion into thick slices (about 1/2 inch wide).
• Heat pan used for searing pork over Medium/low heat adding a little olive oil.
• Add onion to pan.
• Slowly caramelize onions, stirring occasionally. Onions should be soft and browned, but not burnt.
• Prepare the sandwich:.
• The original used a harder roll sliced completely in half. I use a Bahn Mi roll cut more like a Philly steak sandwich bun. I get my buns at Q Bakery in Columbia City. This allows me to stuff the sandwich and not have a complete mess.
• Cut roll and LIGHTLY toast inside.
• Spread Aioli generously on inside.
• Add some cilantro, a branch of romaine, a few jalapeños, some caramelized onions, and stuff with pork.
• Finally, eat the best sandwich ever.

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.

Steps:

• Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
• Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
• Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
• Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.