Cuban Roast Pork Pernil O Pierna Asada Estilo Cubano Recipes

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.

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).

Steps:

• Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Add the oregano, chop it into the garlic paste and mix together. Put the garlic paste in a large bowl. Add the Adobo, Mojo, the orange and lime juices. Mix well to combine.
• Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern. Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat. Cover and marinate in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice.
• Preheat the oven to 450 degrees F.
• Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking.
• Roast the pork for 30 minutes. Lower the oven temperature to 350 degrees F. and continue to roast until the meat is falling apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork. Baste with the marinade every 30 minutes. Total roasting time will be approximately 5 to 5 1/2 hours.
• Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.
• Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
• Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

Steps:

• TO BRINE THE PORK: With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours.
• TO APPLY THE GARLIC-CITRUS PASTE: Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1-second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork while oven is preheating to 325 degrees with rack in lower-middle position.
• TO ROAST THE PORK: Place pork with skin side down on wire rack set over rimmed baking sheet or in roasting pan with rack. Cook, uncovered, 3 hours. Flip roast skin side up and continue to cook until instant-read thermometer inserted into thickest part of meat registers 190 degrees, about 3 hours more, lightly tenting roast with foil if skin begins to get too dark.
• Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. To serve skin, scrape excess fat from underside and cut into strips. Drizzle Mojo Sauce (see related recipe) over pork just before serving.

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.

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.

Steps:

• In a large bowl, combine the first seven ingredients. Pour half of the marinade into a large resealable plastic bag; add the pork roast. Seal bag and turn to coat; refrigerate for 2 hours. Refrigerate remaining marinade., Drain and discard marinade from pork. Place roast in an ungreased 13-in. x 9-in. baking dish. Pour reserved marinade over the roast. Sprinkle with salt and pepper. , Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 15 minutes longer or until a thermometer reads 145°. Discard bay leaves. Let roast stand for 10 minutes before slicing.