Cuban Roast Pulled Pork Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

JUICY CUBAN MOJO PORK ROAST (CHEF MOVIE RECIPE)



Juicy Cuban Mojo Pork Roast (Chef Movie recipe) image

This is the Mojo Marinated Roast Pork from the John Favreau movie "Chef". The recipe was created by rock star LA chef Roy Choi. The flavours of the marinade are classic Cuban, citrusy and strong. It infuses into the pork incredibly well. I made this with boneless pork shoulder because I made it specifically with the intention of using leftovers to make Cubanos (Cuban sandwiches) and boneless is easier to slice. But it can also be made with bone-in pork (add 0.5kg/1lb to the pork weight). This roast is extremely tender though is still suited to carving rather than "pulling apart" with tongs - though I also provide the cook times for a pulled Cuban pork option!

Provided by Nagi | RecipeTin Eats

Categories     Pork     Roast

Time 3h15m

Number Of Ingredients 15

3/4 cup extra virgin olive oil
1 cup cilantro / coriander, (lightly packed)
1 tbsp orange zest
3/4 cup orange juice, (fresh)
1/2 cup lime juice
1/4 cup mint leaves, (lightly packed)
8 garlic cloves
1 tbsp fresh oregano leaves, (packed (or 1/2 tbsp dried oregano))
2 tsp ground cumin
1 tsp salt
1 tsp black pepper
4 lb / 2 kg pork shoulder / pork butt, (skinless and boneless (not loin or leg roast, will dry out))
2 tbsp lime juice
1/4 cup orange juice
Salt and pepper

Steps:

  • Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  • Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  • Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
  • Preheat oven to 220°C/425°F (200°C fan).
  • Roast, uncovered, for 30 minutes. Base with pan juices.
  • Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
  • Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
  • Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.

Nutrition Facts : ServingSize 229 g, Calories 538 kcal, Carbohydrate 4.2 g, Protein 31.3 g, Fat 44.5 g, SaturatedFat 13.5 g, Cholesterol 113 mg, Sodium 356 mg, Sugar 2.1 g, UnsaturatedFat 31 g

CUBAN ROAST PORK



Cuban Roast Pork image

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

5 -6 lbs pork roast, shoulder, sirloin
3 garlic cloves, peeled and slivered
1/2 cup orange juice
1/2 cup lime juice
1 tablespoon oregano, ground
1 teaspoon cumin
1 teaspoon black pepper
1 tablespoon salt, to taste
1 large onion, sliced

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



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

AUTHENTIC CUBAN PORK ROAST



Authentic Cuban Pork Roast image

Provided by Coco and Ash

Categories     dinner     Main Course

Number Of Ingredients 11

10-15 pound bone-in pork butt ((give or take a pound))
1/2 cup olive oil
cloves from 2 whole heads of garlic peeled
1/3 cup sour orange juice
1/4 cup fresh squeezed orange juice ((about 1 large naval orange))
3/4 cup fresh lime juice ((about 8 limes))
1/2 teaspoon cumin
1/2 teaspoon black pepper
3 tablespoons salt
2 teaspoons chopped fresh oregano leaves
1/4 cup fresh packed cilantro leaves

Steps:

  • Combine all of the ingredients (except the pork) in a food processor or blender and blend until completely liquified.
  • Line a roasting pan with foil and place the roasting rack in the pan. Place the pork, skin side down on the roasting rack. Add 2 cups of water to the bottom of the roasting pan.
  • Using a meat injector, inject all of the marinade into the pork.Try not to puncture the skin underneath. I like to go in from the side to make sure I'm not puncturing the skin. Just try to inject as many spots as you can to really get the marinade throughout the entire pork. (If you feel like you've maxed out on the inside of the pork, just take any left over marinade and rub it all over the outside of the pork)
  • Cover the pork with foil as tightly as you can to create a seal. Refrigerate overnight or at least for 6 hours. (I prefer overnight but 6 hours will do if you're shorter on time.)
  • After marinating, heat your oven to 275. Once heated, add the covered pork and cook for 7 hours.
  • After the 7 hours, uncover the pork. It should be falling off the bone easily at this point. You can pull at it with a fork to check.
  • Keeping the pork uncovered, set your oven to broil. Broil the top of the pork for about 5 minutes or until it has a nice golden brown color. Using oven mitts and tongs, carefully turn the pork skin side up, and broil the skin side for another 5 minutes or until it's crispy on the top.
  • Let the pork rest for 15 minutes before shredding.

SLOW COOKER CUBAN PORK



Slow Cooker Cuban Pork image

This is from an authentic Cuban recipe site, although I couldn't tell you how "authentic" it is, considering I have never been to Cuba. Serve with black beans and rice. Authentic or not, however, this recipe is amazing, especially the second day on a Cubano sandwich!

Provided by duetfreak

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 10h30m

Yield 12

Number Of Ingredients 10

1 (5 pound) boneless pork loin, trimmed and silver skin removed
1 cup orange juice (such as Simply®)
½ cup lime juice
½ cup lemon juice
14 whole black peppercorns
1 large onion, finely chopped
1 head garlic, peeled and pressed
2 tablespoons kosher salt
1 teaspoon kosher salt
1 tablespoon dried oregano

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.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 7.6 g, Cholesterol 89.6 mg, Fat 15.4 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 5.8 g, Sodium 1176.1 mg, Sugar 2.8 g

CUBAN ROAST PULLED PORK



Cuban Roast Pulled Pork image

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

4 -5 lbs pork shoulder (or large Boston Butt Roast with bone in, skin on)
2 tablespoons garlic cloves, minced
1 large onion, sliced
1/4 cup dark rum
3 tablespoons olive oil
3/4 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon oregano, dried (or 1 tbl fresh)
1 teaspoon cumin, ground
2 teaspoons salt
1 teaspoon black pepper, freshly ground
1 large onion, sliced
1 cup chicken stock (or water)

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

INSTANT POT CUBAN MOJO PORK



Instant Pot Cuban Mojo Pork image

This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.

Provided by Gabriela Rodiles

Categories     main-dish

Time 4h25m

Yield 4 servings

Number Of Ingredients 10

3/4 cup fresh orange juice (from 4 to 5 oranges)
1/4 cup fresh lime juice (from 3 limes)
1/2 yellow onion, cut in large chunks
8 cloves garlic
3 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 to 4 pounds boneless pork shoulder, skin and excess fat removed, cut into 4 pieces
2 tablespoons canola oil

Steps:

  • For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
  • For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
  • When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
  • Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
  • Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
  • Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.

PRESSURE-COOKER CUBAN PULLED PORK SANDWICHES



Pressure-Cooker Cuban Pulled Pork Sandwiches image

I lived in Florida for a while and loved the pork served there, so I went about making it for myself! The flavorful meat makes amazing Cuban sandwiches, but you can use it in traditional pulled pork sandwiches and tacos, too. -Lacie Griffin, Austin, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 16 servings.

Number Of Ingredients 17

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 teaspoons salt
2 teaspoons pepper
1 tablespoon olive oil
1 cup orange juice
1/2 cup lime juice
12 garlic cloves, minced
2 tablespoons spiced rum, optional
2 tablespoons ground coriander
2 teaspoons white pepper
1 teaspoon cayenne pepper
SANDWICHES:
2 loaves (1 pound each) French bread
Yellow mustard, optional
16 dill pickle slices
1-1/2 pounds thinly sliced deli ham
1-1/2 pounds Swiss cheese, sliced

Steps:

  • Cut pork into 2-in.-thick pieces; season with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches, removing from pressure cooker., Add orange and lime juices, stirring to scrape browned bits from bottom of cooker. Add garlic, rum if desired, coriander, white pepper and cayenne pepper. Return pork and any collected juices to cooker. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove roast; when cool enough to handle, shred with 2 forks. Remove 1 cup cooking liquid from cooker; add to pork and toss together., Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.

Nutrition Facts : Calories 573 calories, Fat 28g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 1240mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 2g fiber), Protein 45g protein.

MOJO CUBAN ROAST PORK (LECHON ASADO)



MOJO CUBAN ROAST PORK (LECHON ASADO) image

This mojo pork is dripping with fantastically fresh Caribbean flavors and a beautiful caramelized crust that you won't be able to get enough of! It's made by marinating the pork in a bath of garlic, citrus, cilantro, mint, jalapeño, oregano, cumin overnight and the next day just popping it on the oven to roast low and slow for a few hours. The emerging mojo Cuban roast pork is mouthwateringly tender with subtle notes of bright, zesty, tangy, herby, garlicky, peppery flavor all at the same time. The mojo marinade is quick and easy to whip up in your food processor and can even be prepped a day ahead. This mojo pork also makes the best Cubano Sandwiches! (recipe coming next!) or it can be used in tacos, nachos, rice bowls, etc. The leftovers also freeze great - should you be so lucky.

Provided by Jen

Time 4h20m

Number Of Ingredients 17

4-6 pounds Boston Butt or pork shoulder (preferably bone in) (trimmed of excess fat)
1 tablespoon Vegetable oil
1 yellow onion (peeled, roughly chopped)
12 cloves garlic (peeled)
1 cup loosely packed cilantro
1/4 cup loosely packed mint
2-4 jalapenos (seeded and deveined)
1 1/2 tablespoons fresh oregano or (1 ½ teaspoons dried oregano)
1 1/2 tablespoons ground cumin
2 1/2 teaspoons salt
2 teaspoons pepper
1 cup fresh orange juice
2 tablespoons orange zest
1/2 cup lemon juice
1/2 cup lime juice
2/3 cup extra virgin olive oil
1 teaspoon liquid smoke (optional)

Steps:

  • Add the onion, garlic, cilantro, mint, jalapenos and fresh oregano (if using) to your food processor and pulse until very finely chopped, scraping the sides down as needed. Transfer to a large bowl and stir in all remaining mojo marinade ingredients.
  • Remove 1 1/2 cups of the marinade and store in an airtight container in the refrigerator (to serve with roasted pork).
  • Transfer the rest of the marinade to a freezer bag and add the pork; turn to coat, squeeze out excess air and seal. Marinate the pork in the refrigerator for 12-24 hours (no longer!), turning the bag occasionally.
  • When ready to cook, remove the pork from the refrigerator and let rest on the counter for 1 hour.
  • Preheat the oven to 425 degrees F. Heat vegetable oil over medium-high heat in a large cast iron skillet. Wipe excess marinade off pork, then sear on all sides until browned.
  • Place the pork on a rack in a roasting dish (or use halved onions to prop up if you don't have one) with 1 cup of water in the bottom. Spoon some of the marinade from the bag over the top of the pork. Cover the pork with foil, slightly tenting in the middle so it is not touching the pork.
  • Bake at 425 F for 30 minutes then reduce the temperature to 325 F and continue to roast for an additional 3 hours, adding additional water as needed so the water doesn't dry up. Only check the water once an hour but don't stress it, it's not the end of the world if you need to leave and it dries up.
  • After 3 hours, remove the foil and baste the pork with the water/drippings in the bottom of the pan. Roast for an additional 30 minutes. The meat should very tender; about 180-190 F on an instant read thermometer, without touching the bone. (Although this pork does not require a meat thermometer because it will be cooked beyond overdone until tender.) If it's not tender, cook for an additional 30 minutes as needed.
  • At this point, you can turn your oven to broil (without moving the pork) for a more caramelized exterior if desired; broil for 5-10 minutes, keeping an eye on it so it doesn't burn.
  • Transfer the pork to a cutting board and loosely tent with foil. Rest for 20 minutes before carving.
  • Meanwhile, transfer the 1 1/2 cups reserved UNUSED mojo sauce to a saucepan and simmer for 5 minutes while stirring occasionally, or until reduced by half. Stir in a couple tablespoons of drippings if desired for more succulent flavor. Slice the pork and brush with some of the mojo. Serve remaining mojo on the side.

CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE



Cuban-Style Roast Pork Shoulder With Mojo Recipe image

Cuban mojo-marinated roast pork should be juicy, succulent, intensely porky, and melt-in-your-mouth tender.

Provided by J. Kenji López-Alt

Categories     Mains

Time 8h30m

Yield 10

Number Of Ingredients 15

For the Mojo:
8 medium garlic cloves, minced
2 teaspoons (8g) ground cumin
2 teaspoons (8g) freshly ground black pepper
1/4 cup (about 1 small handful) minced fresh oregano leaves
1/2 cup (120ml) fresh juice from 1 to 2 oranges (see Note)
1/4 cup (60ml) fresh juice from 3 to 4 limes (see Note)
1/4 cup (60ml) extra-virgin olive oil
Kosher salt
For the Pork and to Finish:
1 (6-8 pound; 3-3.5kg) boneless pork shoulder roast, rind removed
1/4 cup (about 1 small handful) finely chopped fresh mint leaves
3 tablespoons (about 3 very large pinches) finely chopped fresh oregano leaves
Lime wedges, for serving
Steamed rice, black beans , and maduros , for serving

Steps:

  • For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.
  • For the Pork and to Finish: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest 10 to 15 minutes.
  • Pour accumulated pork juices into a bowl and discard all except 1 cup. Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.
  • Serve shredded pork, passing mint mojo and lime wedges on the side. Serve rice, beans, and plantains on the side. Reserve any leftovers for sandwiches.

Nutrition Facts : Calories 257 kcal, Carbohydrate 22 g, Cholesterol 39 mg, Fiber 1 g, Protein 13 g, SaturatedFat 4 g, Sodium 190 mg, Sugar 1 g, Fat 13 g, ServingSize Serves 6 to 10, UnsaturatedFat 0 g

More about "cuban roast pulled pork recipes"

KETO CRISPY CUBAN ROAST PORK - RECIPE - DIET DOCTOR
keto-crispy-cuban-roast-pork-recipe-diet-doctor image
2018-12-21 We have recreated the traditional Cuban recipe with a pressure cooker version, using pork shoulder. Great for the holidays or meal prep any …
From dietdoctor.com
4.8/5 (19)
Total Time 9 hrs 20 mins
Category Main Course
Calories 912 per serving


CUBAN PORK ROAST - NOSHTASTIC
2016-05-06 Home » Gluten Free Recipes » Cuban Pork Roast. Cuban Pork Roast . Published May 6, 2016 by Sheena Strain, last updated October 18, 2019. Recipe. A deliciously tasty …
From noshtastic.com
5/5 (7)
Total Time 10 hrs
Category Main Course
Calories 407 per serving
  • Add all the marinade ingredients (that's everything except the pork) into a blender and blend until the garlic and herbs are fully blended.
  • In a large bowlor other non-reactive container add the pork shoulder and pour over the marinade and cover it with cling wrap.
  • Ideally you want to use a container that allows the pork to be almost immersed in the marinade. I squished the meat into a large bowl with not a lot of room left on either side of the meat, that meant that the marinade almost covered the pork, which is what you want.


CUBAN SLIDERS (ROASTED PULLED PORK ... - MY DOMINICAN KITCHEN
2021-07-26 Spread the mustard on the bottom part of the rolls. Add a layer of ham, followed by the cheese. Then, add the roasted pork and the pickles. Place the top part of the dinner rolls …
From mydominicankitchen.com
5/5 (7)
Calories 266 per serving
Category Main Course
  • Spread the mustard on the bottom part of the rolls. Add a layer of ham, followed by the cheese. Then, add the roasted pork and the pickles.


CUBAN-STYLE PULLED PORK WITH OLIVES RECIPE - GOOD HOUSEKEEPING
2016-03-11 In bowl, whisk broth and tomato paste; add to pot along with pork. Heat to simmering. Cover and place in oven; cook 2 1⁄2 to 3 hours or until pork is very tender. Heat to …
From goodhousekeeping.com
Servings 8
Estimated Reading Time 2 mins
Category Dinner
Total Time 3 hrs 45 mins


CUBAN-INSPIRED ROAST PORK | ALTERNATIVE ROAST RECIPES ...
Cuban-inspired roast pork recipe. 1 star; 2 star; 3 star; 4 star ; 5 star; 3 ratings Rate. Bring some sunshine to your table with this Cuban-inspired pork recipe. With pork shoulder slow cooked to perfection with oranges and garlic and served with a herby green rice, it's a great alternative roast or celebration dinner recipe. See method. Serves 8 20 mins to prepare and 4hrs 30 mins to …
From realfood.tesco.com
5/5 (3)
Category Dinner
Cuisine Caribbean
Total Time 24 mins


GARLICKY CUBAN SHREDDED PORK RECIPES
Cuban pulled pork-or lechon asado-meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis. The pork absorbs loads of flavor while slow cooking in a garlic- and citrus-infused mojo sauce, which ultimately makes for one amazing hot sandwich. Unless you live in south Florida, Cuban bread will probably be rather difficult to come by. So use whatever …
From tfrecipes.com


CUBAN LECHON ASADO (CUBAN PORK ROAST) | TRAEGER GRILLS
Insert the probe into the thickest part of the roast, avoiding the bone and any large pockets of fat, if possible. Cover the pan tightly with a lid or heavy-duty foil. Place the roasting pan directly on the grill grates. Cook the pork for 4-5 hours, or until the internal temperature reaches 170°F. If shredded or pulled pork is desired, cook until the internal temperature reaches 190°F. If ...
From traeger.com


CUBAN BOSTON BUTT PORK ROAST - ALL INFORMATION ABOUT ...
Cuban-Style Roast Pork | Emerils.com top www.emerils.com. One 6- to 8- pound bone-in pork shoulder roast, such as Boston butt or picnic, rinsed and patted dry ¼ cup minced garlic 2 tablespoons kosher salt 1 ½ teaspoons crushed dried oregano 1 teaspoon coarsely ground black pepper 1 medium yellow onion, minced 2/3 cup freshly squeezed orange juice 1/3 cup lime …
From therecipes.info


RECIPE FOR AUTHENTIC CUBAN PORK ROAST - SHARE-RECIPES.NET
Cuban Roast Pulled Pork Recipe Food.com. 1 hours ago 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.
From share-recipes.net


CUBAN MOJO PORK ROAST RECIPE - D'ARTAGNAN
Bring pork out of the refrigerator at least 30 minutes before ready to cook. Preheat oven to 250 degrees F. Place pork fat side up on a rack in a roasting pan. Pour 1 cup of water in the bottom of the pan. Roast the pork, occasionally turning the pan and basting with drippings until the meat easily shreds with a fork, about 8 hours. Remove from oven, rest for about 20 minutes.
From dartagnan.com


AUTHENTIC CUBAN PULLED PORK RECIPES
Authentic Cuban Pulled Pork Recipe TfRecipes. 1 hours ago Tfrecipes.com Get All . 2014-05-13 · Slow Cooker/Crock Pot Authentic Cuban Street Tacos Cook on low for 6-8 hours, or until the pork is very tender. When the pork is tender and shreds easily, remove the pork, place in a bowl and set it aside. Strain the onion, bay leaf mixture from the liquid and pour the liquid into the …
From tfrecipes.com


RECIPE: CUBAN PULLED PORK - FOOD NEWS - FOODNEWSNEWS.COM
Cuban Roast Pulled Pork Recipe. Preheat oven to 250 degrees F. Place pork fat side up on a rack in a roasting pan. Pour 1 cup of water in the bottom of the pan. Roast the pork, occasionally turning the pan and basting with drippings until the meat easily shreds with a fork, about 8 hours. Remove from oven, rest for about 20 minutes. Meanwhile, make the mojo sauce, if using. …
From foodnewsnews.com


RECIPE FOR CUBAN PORK - ALL INFORMATION ABOUT HEALTHY ...
Cuban-Style Roast Pork Recipe | Allrecipes best www.allrecipes.com. 1 (4 pound) pork shoulder roast Add all ingredients to shopping list Directions Instructions Checklist Step 1 Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
From therecipes.info


CUBAN PULLED PORK - HOME - MANITOBA PORK
With sharp knife, slice into 6 large cubes. If desired, trim excess fat. Season cubes with salt and pepper and place in large resealable plastic bag. In 4-cup measuring cup, combine broth, oil and citrus juices. Pour over cubes. Add garlic, green onions, oregano, sugar and cumin to bag. Seal bag. Massage to combine ingredients and coat cubes.
From manitobapork.com


CUBAN ROAST PORK (LECHóN ASADO - SIMPLE, EASY-TO-MAKE ...
Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.) Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.
From icuban.com


CUBAN PORK SLOW COOKER RECIPE - ALL INFORMATION ABOUT ...
Pork Carnitas {Cuban-Style Pulled Pork} - Belly Full tip bellyfull.net. Place pork in the slow cooker, along with the onion, garlic, and bay leaf.Pour the remaining juices from the bowl over the pork.Cover and cook on low for 8 hours or until an internal temperature of 202 degrees F …
From therecipes.info


CUBAN PULLED PORK SANDWICH RECIPE | EATINGWELL
Traditionally called Lechon Asado, this slow-cooker favorite is packed with Cuban spices for a blast of flavor in every bite.
From asparagus.recipes.does-it.net


Related Search