SLOW COOKER CUBAN PORK
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
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-STYLE ROAST PORK
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
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
CUBAN SLOW ROASTED PORK
My slow roasted pork used in Cuban sandwiches was a big hit at our book club. I find buying a whole pork loin roast very economical and cooked this way is delicious. Taste tested by my husband and son with complete approval!
Provided by Deb Lund
Categories Roasts
Time 2h50m
Number Of Ingredients 9
Steps:
- 1. The day before. Cut the loin into three separate roasts
- 2. Take a sharp knife and insert blade to make 2 equally spaced cuts the width of the knife in each of the roasts about 1/2 way down. Push 1 clove of garlic into each hole
- 3. Place the three roast in a dish and pour marinade over the roast and cover with plastic wrap. Refrigerate until you roast the meat, turning frequently
- 4. To roast place all thee into a large roasting pan lined with foil and cover with foil until last 45 minutes. Cook at 325 for 2 1/2 hours. (Be sure temp is over 160 for doneness)
- 5. You can feed this to a crowd or have it for three nights. I used 1 roast for dinner on Tuesday( yum) One for Cuban sandwiches being brought to a friend's home Wednesday and Thursday Slice up the last one thin, heated through in some chicken broth, made a gravy and had hot pork sandwiches. Pretty economical.
- 6. Be sure to let the roasts rest for 15 minutes before trying to slice. Also, if you are going to reheat, slicing is easier while it's cold. And it will warm up much quicker in a skillet with a bit of broth or water. Don't over cook or it will dry out.
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- In a mortar and pestle, mash the garlic cloves, salt, peppercorns, onion, oregano, cumin, and olive oil until you get a paste. Set aside.
- Place the pork shoulder in a roasting pan. Grab the thick pork skin and using a knife, gently separate the skin from the pork enough for it to flap over. Do not cut it off completely.
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