Some cosmetic changes in preparation for larger site changes in the works.
Cuban Roast Pork
Joined: Dec 15, 2005
Posted to Thread #16133 at 7:31 pm on Sep 9, 2009
I posted my (Orchid) changes at the bottom.
(This was posted by Lisa in LA)
Cuban Roast Pork
One "fresh ham" with bone in and skin on. You can also use a small pork roast with a good layer of fat on it (I've been using shoulders because that's all I can find in this one horse town)
Note: I'm too lazy to do this the traditional way... I combine the garlic, salt, dried oregano, onion and citrus juice in the food processor and proceed from there.
20 cloves garlic
2 teaspoons salt
1 and 1/2 cups sour orange juice (In a pinch, use two
parts orange to one part lemon and one part lime)
1 cup minced onion
1 teaspoon oregano
1 and 1/2 cups Spanish olive oil (Goya brand is good)
Mash the garlic and salt together with a mortar and pestle. (A rolling pin on a cutting board works pretty good too.) Add dried oregano, onion and the sour orange to the mash and mix thoroughly. Heat oil in small sauce pan, add the mash to the oil and whisk.
Pierce pork as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or overnight (I let sit for three days, turning daily, and it was divine)
Preheat oven to 450°F.
Place the pork fattest side up in an open roasting pan. Place pan in oven and reduce temperature to 325°F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the temperature reaches 155°F. Immediately cover with foil and let rest for 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat. A perfectly cooked pork roast will be pale white in the middle and the juices will run clear. Allow about 1/4 to 1/2 pound per person, depending on side dishes.
Note on pork roast: I pull off and shred all the meat and put it in a large pan. I then spoon all the pan 'stuff'. marinade I'd basted with, pan juices and drippings over the top of the meat, and popped it back in the oven for about 10 minutes. It was WONDERFUL this way. Additional note... my 12 lb shoulder roast took about six to seven hours to come up to an internal temp of 160°, so plan ahead. ;>)
Orchid’s Additional Tweaks:
We don't skimp on the garlic and use even more than it calls for. We make slits in the meat and put in garlic chunks.
I cut the oil down to ¾ cup
I add 2 teaspoons cumin
I found a recipe from a Chef on line that was basically the same as this one, but a little different. I think covering it while cooking really makes a difference. Here’s is what he does.
"Let this marinate in the refrigerator for at least 2 days and up to 4 days. Preheat oven to 325 degrees F. Take the pork out of the marinade and put it into a Dutch oven or roasting pan, fat-side-up. Cover and cook for 1 1/2 hours. Turn it fat-side-down, cover and cook another 1 1/2 hours. Turn the meat one last time and cook 1 hour more. Now the meat should be almost falling off the bone. If it is not, it needs more time covered in the oven. Turn up the heat to 375 degrees F and cook, uncovered, 30 minutes to brown. Now remove the roast to a cutting board and allow it to rest a few minutes. Pull apart the pork with 2 large forks."
I put ALL of the marinade in the pan at the start. This becomes a delicious "juice" to pour over the pork chunks. There will be a lot of fat on it so I removed as much as possible until there was just a very small amount still on top. I then used a paper towel to just pick up what remained. So delicious! To serve the next day I just let the meat come to room temperature and then reheat the juice to pour over. I also didn't remove the cover to brown the last 30 minutes. It just seems that that browned meat layer on top is dryish. We like the really juicy tender meat underneath so why brown it. This was beyond delicious!
Link: Cuban Roast Pork
Eat, drink, and be merry, for tomorrow we may diet.
Other messages in this thread:
- 16133. I love good Cuban food. I mean I really love good Cuban food. I - orchid - 7:29pm on 09/09/09 (46)
- Cuban Roast Pork [LINK] - orchid - 7:31pm on 09/09/09
- Cuban Black Beans - orchid - 7:32pm on 09/09/09
- Oh, do these sound tasty! [NT] - AngAk1 - 8:18pm on 09/29/18
- This recipe for the pork looks amazing... my question is which is more traditional - suz - 9:22pm on 09/09/09
- It's really shredded chunks for an entree. It's important that it is tender - orchid - 10:26pm on 09/09/09
- Thank you, can't wait to make this. [NT] - suz - 11:24pm on 09/09/09
- I love Cuban food too, else why would I live where I do. :) I can tell you how to cook those - Marsha tbay - 8:12pm on 09/09/09
- Oops, I forgot to add the plantains in the menu. I'll go edit it cause it's - orchid - 8:43pm on 09/09/09
- Orchid, sprinkle both sides with cinnamon as you are cooking them. It adds to their crustiness. - Marsha tbay - 9:27pm on 09/09/09
- Humm...I'll give it a try. Does the cinnamon flavor come through? I'm not - orchid - 10:29pm on 09/09/09
- A little orange juice to the covered pan keeps them from sticking. I like the cinnamon too! - PatBastrop - 3:49am on 09/10/09
- Well, as delicious as that sounds, it's not the true Cuban way they are - orchid - 12:26pm on 09/10/09
- I've never thought about tasting cinnamon because I like.. My husb. says he notices it just a bit. - Marsha tbay - 1:22pm on 09/10/09
- That recipe is not in any of my Cuban or Spanish cookbooks. [NT] - Marsha tbay - 1:29pm on 09/10/09
- These recipes look delicious... - woody - 8:40pm on 09/09/09
- Yes, if you don't mind, Does you cookbook have a recipe for the - orchid - 8:53pm on 09/09/09
- Let me look when I get home tonight. I wish i had asked the owner - woody - 9:10pm on 09/09/09
- Wow, woody... - orchid - 9:15pm on 09/09/09
- OMG, I was there Friday..... - woody - 9:26pm on 09/09/09
- I see a "meet up" in the near future. fun! [NT] - AngAk - 10:13pm on 09/09/09
- So funny, I didn't realize anyone was near me. I'm thinkin a meet up - orchid - 10:13pm on 09/09/09
- I do a visit to Sawgrass everytime I am in FL...so that will be on the cards too. [NT] - joanietoo - 10:42pm on 09/09/09
- Love Sawgrass, I will be in Fl soon, but will be busy going back and forth between family.. - suz - 11:27pm on 09/09/09
- I hate Sawgrass...LOL And I know I'm the only one saying that but I detest - orchid - 11:40pm on 09/09/09
- Oh thank goodness....I mapquest Sawgrass and told joanie it was near JACKSONVILLE! 4.5 hours drive. [NT] - MarilynFL - 12:50am on 09/10/09
- I'm with you I detest malls, I just focus on the stores I want to shop in... - suz - 12:12pm on 09/10/09
- Yep, that's me! [NT] - orchid - 12:29pm on 09/10/09
- Me too, park, get in , get out. We'll have to get together!!! [NT] - woody - 12:52pm on 09/10/09
- Me 3...or is it 4 by now? I actually hyperventated at a mall once during Christmas. [NT] - MarilynFL - 3:57pm on 09/10/09
- Oh, yes there are malls in NYC! I was a little horrified near Penn Station once when I wandered into - PatBastrop - 3:49pm on 09/10/09
- Nothing in NYC compares to a full scale suburban Mall! - suz - 7:06pm on 09/10/09
- Mall of America!!! Has an indoor amusement park with roller coaster and log flume. [NT] - Michael in Sarasota - 8:20pm on 09/10/09
- Now that's what I call a Mall!!!! [NT] - suz - 9:05pm on 09/10/09
- I wasn't looking for a mall -- just get me over to Takashimaya!! [NT] - PatBastrop - 12:17am on 09/11/09
- 42nd Street has turned into one big strip mall... a Disney sponsored one... - Sandra in New York - 1:09am on 09/11/09
- PLEASE explain to me why anyone would go to an Olive Garden in New York? [NT] - Melissa Dallas - 1:57am on 09/11/09
- or Red Lobster or Hooters, or any of the myriad chains that now invade Times Square... - Sandra in New York - 2:38am on 09/11/09
- You don't want to meet at Red Lobster for a seafood lunch??!! [NT] - suz - 12:24pm on 09/11/09
- suz, I think we can be a bit more inventive...! [NT] - Sandra in New York - 3:07pm on 09/11/09
- They think this is good Italian food? [NT] - suz - 12:15pm on 09/11/09
- Not to mention that Broadway is closed to traffic and turned Times Square into a pedestrian mall. [NT] - PatBastrop - 2:40am on 09/11/09
- Oh don't even get me started on that... - Sandra in New York - 4:04am on 09/11/09
- See what happens when you leave! LOL--The place goes to hell--or heck [NT] - charlie - 8:59pm on 09/11/09
- That's it charlie... still we'll stay... for now... [NT] - Sandra in New York - 5:09pm on 09/12/09
- Guava Pastelillos - Guava Cheese Turnovers - Marsha tbay - 7:54pm on 09/17/09
- Whoa...I almost missed this. Thanks Marsha. We used to buy these - orchid - 10:49pm on 09/18/09