CUBAN BREAKFAST NEAR ME RECIPES

CUBAN PORK ROAST I RECIPE | ALLRECIPES

Cuban Pork Roast I Recipe | Allrecipes image

Black beans and rice are the logical accompaniment to this hearty pork roast. A salad of orange slices, red onion and arugula dressed with a tangy cilantro vinaigrette would be refreshing. If there are any leftovers, make media noches, the Cuban sandwiches that are made with Swiss cheese, ham and toasted egg bread in addition to roast pork.

Provided by Ann

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 teaspoons cumin seeds
½ teaspoon whole black peppercorns
4 cloves garlic, chopped
2 teaspoons salt
1 teaspoon dried oregano
⅓ cup orange juice
⅓ cup dry sherry
3 tablespoons lemon juice
3 tablespoons fresh lime juice
2 tablespoons olive oil
4 pounds pork shoulder, trimmed and tied

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.

Nutrition Facts : Calories 625.7 calories, CarbohydrateContent 4.5 g, CholesterolContent 161 mg, FatContent 49.3 g, FiberContent 0.3 g, ProteinContent 38.2 g, SaturatedFatContent 16.4 g, SodiumContent 796.9 mg, SugarContent 1.2 g

CUBAN ROPA VIEJA RECIPE | ALLRECIPES

Cuban Ropa Vieja Recipe | Allrecipes image

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.

Provided by Kate Phillips Masterson

Categories Caribbean Recipes

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours 0 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Steps:

Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Nutrition Facts : Calories 260.5 calories, CarbohydrateContent 9.9 g, CholesterolContent 47.6 mg, FatContent 15.8 g, FiberContent 2.3 g, ProteinContent 20.5 g, SaturatedFatContent 5.3 g, SodiumContent 599.2 mg, SugarContent 5.9 g

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