Clay Pot Cuban Style Pork Roast Recipes

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CLAY POT PORK



Clay Pot Pork image

Provided by John Willoughby

Categories     dinner, weekday, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1/3 cup sugar
3/4 cup chicken stock, more if necessary
3 tablespoons fish sauce
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons minced ginger
1 teaspoon black pepper
1 small fresh chili, minced optional
3 scallions, trimmed and thinly sliced on the bias, green and white parts separated
1 1/2 pound boneless pork shoulder or pork belly cut into 1-inch cubes
Steamed white rice for serving

Steps:

  • Put the sugar in a medium-size heavy-bottomed pot and cook over medium heat, shaking gently every once in a while, until it starts to melt. Start stirring with a fork and continue, crushing clumps of sugar so that the sugar melts evenly. When the sugar is liquid, continue to cook for another minute or so until it darkens, then remove from heat.
  • Combine the chicken stock and fish sauce and carefully add at arm's length to the sugar (it will splutter and pop). Turn heat to medium high, return sugar mixture to the heat, and cook, stirring constantly, until well combined. (If the sugar clumps when you add the liquid, don't worry, it will melt again.)
  • Add the shallots, garlic, ginger, pepper, chili if using, and the white portion of the scallions. Cook, stirring frequently, until the shallots are nicely softened, 2 to 3 minutes.
  • Add pork to the pot and bring the liquid to a boil. Reduce the heat to low, partly cover and simmer gently, stirring occasionally and adding a splash of stock or water if the pan looks too dry, until the pork is very tender and the liquid has reduced to a medium-thick sauce, about 1 hour.
  • Remove from heat, add the green part of the scallions, and serve over steamed white rice.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 17 grams, Carbohydrate 28 grams, Fat 31 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1243 milligrams, Sugar 22 grams

CLAY POT CUBAN STYLE PORK ROAST



Clay Pot Cuban Style Pork Roast image

When cooking in a clay pot the food loses no moisture creating a moist and flavorful dish. Clay pots are soaked in water for 15 minutes before use and then set in a cold oven and then let to come up to temperature. The food cooks with a steaming effect that makes it so delicious. The clay pot is not washed in harsh cleaners...

Provided by barbara lentz

Categories     Pork

Time 3h

Number Of Ingredients 10

3 to 4 lb pork roast shoulder
2 large oranges juiced
1 large lemon juiced
1 large bay leaf
2 Tbsp sea salt
2 tsp each cumin powder, and oregano
20 clove garlic
2 medium onions cut into thin rounds
1 c chicken broth
1/2 c dry white wine

Steps:

  • 1. The night before that the pork roast and poke holes all over. Rub the sea salt all over the roast.
  • 2. Mix the orange juice, lemon juice, garlic cumin powder and oregano in a food processor. Pour over roast and marinate overnight.
  • 3. Soak the clay pot in water for 15 minutes. Place the pork roast in the clay pot. Pour marinade over top. Lay the onions around the roast and throw in the bay leaf.
  • 4. Pour the wine and chicken broth over roast.
  • 5. Set the clay pot in a cold oven and set the temp to 300 degrees. Bake for 3 hours.
  • 6. Remove roast from pot and shred with fork. Place the drippings in a saucepan and bring to a boil and reduce to desired thickness. Serve over pork

CUBAN-STYLE ROAST PORK



Cuban-Style Roast Pork image

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

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

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

ROAST PORK FOR THE CLAY COOKER



Roast Pork for the Clay Cooker image

This smells so good and tastes even better. Serve this with that great gravy and mashed potatoes. A meal to remember.

Provided by Sageca

Categories     Pork

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 10

5 lbs pork roast
10 garlic cloves
3 rosemary sprigs
1 large onion, sliced
2 chicken breasts (bone-in and skin-on)
3/4 cup chicken broth
1/2 teaspoon freshly crushed pepper
1/2 teaspoon salt
1/2 cup cold water
2 tablespoons flour

Steps:

  • Soak the lid of your clay cooker for 1/2 hour.Mine has a glazed lower part.
  • Cover bottom of pot with thickly sliced onion.
  • Make several slits in your roast and insert whole garlic cloves.
  • Place the roast over the onions.
  • Add chicken breast on the side.
  • Sprinkle with salt and pepper.
  • Place Rosemary Sprigs or leaves on the Roast.
  • Pour chicken broth on the side.
  • Cover and place in a cold oven.
  • Set the oven to 425°F.
  • Cook for 4 hours.
  • Remove from oven.
  • Place pork and chicken in serving platter.
  • Add sliced onions on the side.
  • Pour cooking liquid in sauce pan.
  • Mix water and flour and whisk into boiling liquid.Simmer a few minutes.
  • Pour your tasty gravy in a gravy bowl.
  • Tip:.
  • When I cook a roast of pork I always add chicken to give the gravy that special taste.
  • I use the leftover chicken for another meal.

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