Pork Cubano Recipes

PORK ROAST CUBANO

Steps:

• In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Add black beans, sweet potato and red pepper. In a small bowl, mix coconut milk, salsa and ginger; pour over meat., Cook, covered, on low 7-9 hours or until pork is tender. Sprinkle with green onions; serve with papaya.

CUBANO PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 1/2 tablespoon oil an oven-proof pan large enough to fit the tenderloin over medium-high heat. Add onion and garlic; saute until just starting to brown, about 5 minutes. Remove from heat and stir in parsley and mustard. Transfer to a bowl and season with pepper.
• Place tenderloin on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place pork between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Trim any extra pieces so the tenderloin is rectangular.
• Chop the pork trimmings finely and add to the onion mixture. Spread onion mixture onto pork. Lay ham slices over it and sprinkle Gruyere cheese on top. Roll tenderloin up along the long side. Tie with cotton kitchen string. Season with salt and pepper.
• Heat remaining oil in the same pan over medium-high heat. Sear tenderloin in the hot oil until browned, 3 to 5 minutes per side.
• Transfer pan to the preheated oven and bake until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (71 degrees C), 25 to 30 minutes. Let rest for 5 minutes before slicing.

CUBANO PORK SANDWICHES

Steps:

• In a small bowl, mix the first 5 ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat; wrap in plastic. Refrigerate, covered, 24 hours., In a large saucepan, combine onion, wine, juices, bay leaf and seasonings. Bring to a boil. Reduce heat; simmer, covered, 45 minutes. Strain sauce, discarding onion and seasonings., In a large skillet, heat oil over medium heat. Brown roast on all sides; drain. Transfer to a 6-qt. slow cooker. Pour sauce over meat. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through., Preheat oven to 325°. Split bread horizontally. Hollow out bottoms of loaves, leaving 3/4-in. shells. Spread relish and mustard inside shells. Layer with meat and cheese. Replace tops., Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices.

PORK CUBANO

Steps:

• Combine the pork, chicken stock, onion and bay leaves in a pressure cooker. Cook on medium heat according to pot instructions for 35 minutes. Follow instructions for release and shred pork the pork. Set aside.
• Whisk together the vinegar, sugar, water, chili flakes, garlic and salt in a medium bowl. Add the cucumber, toss to combine and let sit for 15 minutes. Scoop out the pickled cucumbers.
• Build the sandwiches: Preheat the oven to 400 degrees F. Spread mustard on both cut sides of a loaf of bread, top each side with a quarter of the pickled cucumbers. Layer a quarter each of the cheese, onion, ham and pork on the bottom of the loaf and sandwich with the top. Build the remaining sandwiches with the remaining ingredients. Transfer to a baking sheet and bake until the cheese melts. Serve!

PULLED PORK CUBANO

Steps:

• 1.Stir the mayonnaise, marmalade and oregano together in a small bowl.
• 2.Square off the ends of the bread and cut in half crosswise. Split each piece horizontally to hinge open. (If using Italian rolls, only split horizontally.)
• 3.Spread the flavored mayonnaise on the bottom of the breads. Top each with 3 slices of the ham, folding if necessary to fit on the bread, and then a layer of pickles and 3 slices of cheese. Finish each sandwich with 1/2 cup Pulled Pork. Spread the mustard on the top buns and close the sandwich.
• 4.Heat a medium cast-iron pan over medium heat. Melt the butter, add the sandwiches and press with a spatula to flatten. When the sandwiches are golden brown and crispy on the bottom, about 4 minutes, flip the sandwiches and press and cook until the cheese melts and the bread is golden brown, about 3 minutes more. Cut the sandwiches in half and serve.
• Pulled Pork:
• Put the pork, chicken broth, vinegar, garlic, bay leaf and onion in a small Dutch oven and bring to a boil over medium-high heat. Reduce the heat to a very low simmer, cover and cook, turning the pork every 45 minutes, until the meat is fall-off-the-bone tender, 3 to 4 hours. Allow to sit for 15 minutes until the meat is cool enough to handle. Shred the meat with a fork. Makes about 8 cups.

CUBAN PORK

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.

PORK TENDERLOIN CUBANO

Steps:

• Place the pork in a non-reactive container or plastic bag.
• In a bowl, whisk together the salt, pepper, garlic, onion, oregano, molasses, orange juice, lime juice, and rum.
• Pour the marinade over the pork, coating all surfaces.
• Cover and refrigerate for 2 hours and as much as overnight.
• Return to room temperature before cooking.
• Grill method: Grill the tenderloins over hot coals, 4 inches from the heat source, about 5 minutes per side for medium-rare, basting with the reserved marinade.
• Oven method: Roast the pork in a 400F oven for 20-25 minutes.
• Let the meat rest for 5 minutes; then slice into 3/4 inch thick rounds and serve.

CUBAN ROAST PORK

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.

GRILLED CUBAN PORK CHOPS

Steps:

• Heat coals or gas grill for direct heat. Remove excess fat from pork. In small bowl, mix all Cuban Rub ingredients; rub evenly on both sides of pork.
• Cover and grill pork 4 to 6 inches from medium heat 8 to 10 minutes, turning frequently, until pork is no longer pink and meat thermometer inserted in center reads 160°F. Garnish with mango slices.

CUBAN PORK ROAST I

Steps:

• Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
• Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
• Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
• Preheat the oven to 325 degrees F (165 degrees C).
• Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.