Piernaasadaalacriollacubanporkroast Recipes

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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

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.

CUBAN ROAST PORK, PERNIL O PIERNA ASADA ESTILO CUBANO



Cuban Roast Pork, Pernil O Pierna Asada Estilo Cubano image

Goodness, this recipe brought back wonderful memories of eating Cuban food while visiting Florida years ago! We chose to use lime juice and it tasted spectacular. We will definitely be serving this for special dinners in the future!

Provided by Juliann Esquivel

Categories     Roasts

Time 5h15m

Number Of Ingredients 12

1 large 4 or 5 pound pork roast shoulder or fresh ham (ham that is not cured or smoked or cooked)
2 c sour orange or fresh lime or lemon juice
1 large bay leaf
2 tsp dried oregano
2 tsp cumin powder
2 Tbsp salt and 1 teaspoon salt
1/2 tsp black pepper
20 clove fresh garlic peeled, cloves can be left whole
cuban mojo sauce
2 large onions sliced in thin rounds
1/2 c roast pork pan drippings
1/2 c reserved garlic and lime sauce mixture

Steps:

  • 1. Buy a nice large pork shoulder or fresh ham try to buy with the skin on the fresh ham. I am doubtful you will find a pork shoulder with the skin on it but you can try.
  • 2. THE NIGHT BEFORE: Take your pork shoulder or fresh ham and stab it all over making deep stabbings in the meat all over the roast. Next, take your salt and pour about two tablespoons full in your hands and rub deep all over the pork roast or fresh ham sticking your fingers in the deep stabbed holes to penetrate the salt well into the meat. Do this all around the fresh ham. You will need about 2 tablespoons of salt altogether. If it is a very large fresh ham you might need as much as three tablespoons of salt. Rubbing deep into the meat all over and into the holes made with a sharp knife. Please be careful with the knife when stabbing the pork so as to not cut yourself. Make sure your hands are dry as well as the handle of the knife when stapping the pork. You do not want your hand to slide down onto the sharp blade as I have seen happen when stabbing the pork.
  • 3. After salting put the pork to a side. In a blender add the lime/lemon or sour oange juice, garlic cloves, and the seasonings bay leaf, cumin powder, oregano, pepper, 1 teaspoon salt. Blend on high until all is liquified.
  • 4. This is your Cuban Mojo, pour one cup of the mojo in a jar cover and reserve for later.
  • 5. Now take your pork roast and pour the rest of the sauce all over the pork roast rubbing the mojo sauce deep into the pork meat in the slits or holes. The secret is to make sure you rub your pork meat roast or fresh ham with all this lime/garlic sauce making sure it is well introduced into the meat.
  • 6. When done sprinkle a little more oregano, cumin, black pepper over the entire roast again just a little sprinkle. Cover with aluminum foil and refrigerate until the next day for roasting.
  • 7. Next day remove pork from the refrigerator let stand on the counter for at least an hour then put into a preheated 325 degree oven.
  • 8. Depending on how large a roast you have roast about 3 to 4 hours or a little more.
  • 9. Pour a half cup of the reserved mojo and baste your roast every hour with some of the mojo.
  • 10. Roast is done when the juices run clear and the meat is tender. Do not cover with aluminum foil to roast. You can tent the roast with aluminum foil but do not crimp the edges all around. You want to roast your pork meat not steam it. I do not even tent mine.
  • 11. If the roast starts to get too brown on top tent it with the foil. Take a large piece of foil and fold in half then put over the roast leaving the sides open, no crimping. A five pound roast can take as long as five or six hours slow roasting. When done remove roast from the oven take out of the pan put into another pan. Let roast hang out for a bit.
  • 12. In your pan there should be lots of pan drippings. Pour them into a frying pan over medium heat and add the onions and fry them in the drippings.
  • 13. Next, take a half cup of the reserved mojo from the refrigerator and pour into the onions sauteing everything for about five minutes. After about 10 minutes slice all of your roast and pour the mojo with onions all over the meat mixing it well into all of the pork meat. Serve with Cuban black beans and white rice. There is another traditional dish served with the pork, rice, and black beans. It is called Yuca (Casava). It is boiled when tender it is served with the pork, black beans, and rice. It looks like boiled potato only it is long and very starchy. It is served with a mojo sauce that is also pored over it but only lemon or lime juice and fresh garlic are used. But that is another recipe. It is a tradition to also include that dish with the Cuban roast pork dinner. Don't forget the Crispy Cuban bread and the Sangria or wine, For dessert pass a delicious flan. Buen Apetito. Enjoy.

PIERNA ASADA A LA CRIOLLA--CUBAN PORK ROAST



Pierna Asada a La Criolla--Cuban Pork Roast image

A Cuban recipe for pork roast featuring orange juice and garlic.Prep time is marinating time. Found online for ZWT 5.

Provided by Mami J

Categories     Pork

Time 12h

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (6 lb) pork butt
1 head garlic, minced
3/4 cup sour orange juice (can use 1/2 cup orange juice and 1/4 cup lime juice)
1 tablespoon oregano
2 teaspoons cumin
1/2 teaspoon black pepper
2 tablespoons salt
2 large onions, sliced thickly into rings (1 lb total)

Steps:

  • Rinse pork roast and pat dry. With the tip of a small knife, prick all over roast, lightly. Place on glass or ceramic baking dish.
  • In a medium bowl, combine orange juice with garlic, the salt and spices.Cover roast with this mixture. Layer the onion rings on top of roast.
  • Cover baking dish with plastic wrap and marinate roast in the refrigerator overnight, at least 8 hours.
  • Remove roast from refrigerator and let sit at room temperature for 30 minutes.
  • Preheat oven to 325 degrees. Place roast in oven (remove plastic wrap) and roast for 4 hours, approximately, or until internal temperature reaches 185Fdegrees. Baste occasionally with pan juices. (Cover with foil is roast begins to brown too quickly).
  • Let roast rest, loosely covered, for 15 minutes before carving.

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