CUBAN PORK CHOP RECIPE RECIPES

CUBAN-STYLE ROAST PORK RECIPE | ALLRECIPES

Cuban-Style Roast Pork Recipe | Allrecipes image

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 Caribbean Recipes

Total Time 2 hours 48 minutes

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

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, CarbohydrateContent 2.1 g, CholesterolContent 85.5 mg, FatContent 14.8 g, FiberContent 0.4 g, ProteinContent 29.4 g, SaturatedFatContent 4.1 g, SodiumContent 539.9 mg, SugarContent 0.6 g

BUTTERFLIED CUBAN STYLE PORK CHOPS RECIPE | BOBBY FLAY ...

Butterflied Cuban Style Pork Chops Recipe | Bobby Flay ... image

Provided by Bobby Flay

Categories main-dish

Total Time 52 minutes

Prep Time 30 minutes

Cook Time 7 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/3 cup coarsely chopped fresh oregano leaves
6 cloves garlic, coarsely chopped
1 teaspoon ground cumin
1/4 cup canola oil
4 (8-ounce) pork chops, butterflied and thinly pounded
Salt and freshly ground black pepper
8 (1/4-inch) thick slices Swiss cheese
8 (1/4-inch) thick slices boiled ham
2 sour dill pickles, thinly sliced (need about 16 slices)
2 tablespoons chopped cilantro leaves
1/4 cup olive oil

Steps:

Heat the grill to high.
Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.

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