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
SMOKED CUBAN (CUBANO) PORK
You can't have a really good Cubano sandwich without a good slow-smoked pork butt. Nothin' like a good smoked butt. That's what I always say. This is a classic way to smoke a pork butt for use in a Cubano sandwich. And low and slow is definitely the way to go... First we're going to marinade the pork for 24 hours, and...
Provided by Andy Anderson !
Categories Sandwiches
Time 12h
Number Of Ingredients 8
Steps:
- 1. Gather your ingredients
- 2. Add all the marinade ingredients to a large bowl and stir until completely dissolved.
- 3. Use a sharp knife to cut a crosshatch pattern into the fat cap, and the bottom of the pork.
- 4. Chef's Note: This will help the marinade to penetrate into the pork.
- 5. Add the pork and the marinade to a large Ziploc bag, or non-reactive bowl.
- 6. Chef's Note: Because of the size of these pork butts, I'm using turkey-basting bags that I got from Williams-Sonoma.
- 7. Place in the fridge for 12, and up to 24 hours.
- 8. Chef's Note: If you're like me, and you like to peek into the fridge every now and then... Well, while you're in there, give the bag a big old squeeze or two.
- 9. Chef's Tip: Ziploc bags have been known to spring a leak. To keep this from becoming a problem, place the bag in a bowl, or on a large plate.
- 10. After 24 hours remove the pork from the marinade, and save about two cups.
- 11. Place the marinade into a small saucepan, and allow it to simmer for about 20 minutes, then remove and reserve.
- 12. Preheat your smoker to 225f (107c).
- 13. Thoroughly coat the pork with the dry rub... Rub it in good.
- 14. Chef's Note: My dry rub consists of equal amounts of black pepper, cumin, paprika, onion powder, salt, and then a pinch or two of cayenne pepper.
- 15. Add the pork butt to the smoker, along with two bricks.
- 16. Chef's Note: The bricks are optional, but I'll explain that later.
- 17. Allow the pork butt to smoke until reaching an internal temperature of 200f (94c).
- 18. Chef's Note: Once an hour, for the first 6 hours, open the smoker, and mop the pork butt with the reserved marinade.
- 19. Chef's Note: Depending on your cut of meat, it could take 12 hours to reach the magic number. But don't hasten the process by raising the heat... have patience.
- 20. Optional Step: Remove the pork butt from the smoker, wrap in foil, then place into a beverage cooler, and place some tea towels around it, plus the two hot bricks. Let it sit for two hours. What this does is finish up the melting of the collagen, and makes this pork melt in your mouth.
- 21. Chef's Tip: I made my own box out of Styrofoam, but a typical Coleman cooler will work just fine.
- 22. Remove from the cooler, and shred. If the meat is a bit dry, add a small amount of the reserved marinade.
- 23. Chef's Note: I tried several ways to cut the meat for a Cubano sandwich; however, shredded is the way to go.
- 24. There you go... the perfect Cuban smoked pork. Keep the faith, and keep cooking.
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
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