CUBAN PORK LOIN 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-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

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