We have had lots of cold, snow, and freezing rain, and have been staying home in Portland for the last several days. There is nothing better than comfort food when you are stuck at home, so I decided to give a Cuban pork roast a try this weekend. This Cuban pork smelled amazing while it roasted, and the citrus and garlic flavors made this roast shine. I served this shredded Cuban pork roast over garlic rice, along with  Cuban black beans. It was a terrific meal that we all devoured! Perfect for all this cold weather!

Cuban Pork Roast

Ingredients:

• 3-4 lb bone-in pork shoulder
• 4 cloves of garlic, slivered
• 1½ cups freshly squeezed orange juice + zest from 1 orange
• ½ cup freshly squeezed lime juice + zest from 1 lime
• ¼ cup fresh cilantro, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 7 cloves of garlic, minced
• 2 tsp cumin
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper, to taste
• ¼ cup olive oil

How to Make a Cuban Pork Roast

Stab several different spots all over the pork shoulder, then place the garlic slivers in all the holes. Place the pork in a large zip-lock bag. Pour the orange juice & zest, lime juice & zest, finely chopped cilantro, oregano, garlic, cumin, sea salt, freshly cracked pepper, and olive oil into a bowl and mix well to combine.

Set aside (and refrigerate) 1/2 cup of the marinade (mojo sauce) for serving. Pour the remaining marinade over the pork. Place in the refrigerator for 24 hours.

Remove the pork from the refrigerator at least 1-2 hours before roasting. Also, set out the remaining reserved marinade (mojo sauce) on the counter so it can come to room temperature before serving along with the pork.

Preheat the oven to 300 degrees.

Heat an oven-safe pot or Dutch oven with a heavy bottom over medium-high heat. Once hot, remove the pork from the marinade (reserve the marinade for cooking) and add it to the Dutch oven. Sear on all sides until golden brown, about 2 minutes per side. Turn off the stove and remove the pot from the heat. Allow the pork to cool down a bit, then pour in the reserved marinade, plus a cup of water. Place a lid on the pot and place it in the preheated oven.

Roast the pork for 2 hours, then remove the lid and continue roasting for 2-3 hours, or until the pork is falling off the bone and shreds easily.

Remove the shoulder bone and any fatty pieces from the meat, then shred the pork in the pot and toss it with the sauce in the Dutch oven. Serve with rice and black beans along with the remaining marinade (mojo sauce). Enjoy!

Side Note: If the top of your roast is getting too dark, add a loose tin foil tent to the top of the Dutch oven. Also, if at any point throughout the cooking process, the liquid in the Dutch oven gets lower than 1 inch, add about ½ cup of water to prevent the liquid in the Dutch oven.

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Cuban Pork Roast

Course Main

Cuisine Cuban

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 8 +

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• 3-4 lb bone-in pork shoulder
• 4 cloves of garlic slivered
• 1½ cups freshly squeezed orange juice + zest from 1 orange
• ½ cup freshly squeezed lime juice + zest from 1 lime
• ¼ cup fresh cilantro finely chopped
• 2 tbsp fresh oregano finely chopped
• 7 cloves of garlic minced
• 2 tsp cumin
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper to taste
• ¼ cup olive oil

Instructions

• Stab several different spots all over the pork shoulder, then place the garlic slivers in all the holes.
• Place the pork in a large zip-lock bag.
• Pour the orange juice & zest, lime juice & zest, finely chopped cilantro, oregano, garlic, cumin, sea salt, freshly cracked pepper, and olive oil into a bowl and mix well to combine.
• Set aside (and refrigerate) ½ cup of the marinade (mojo sauce) for serving.
• Pour the remaining marinade over the pork.
• Place in the refrigerator for 24 hours.
• Remove the pork from the refrigerator at least 1-2 hours before roasting.
• Also, set out the remaining reserved marinade (mojo sauce) on the counter so it can come to room temperature before serving along with the pork.
• Preheat the oven to 300 degrees.
• Heat an oven-safe pot or large Dutch oven with a heavy bottom over medium-high heat.
• Once hot, remove the pork from the marinade (reserve the marinade for cooking) and add it to the Dutch oven.
• Sear on all sides until golden brown, about 2 minutes per side.
• Turn off the stove and remove the Dutch oven from the heat.
• Allow the pork to cool down a bit, then pour in the reserved marinade, plus a cup of water.
• Place a lid on the Dutch oven and place it in the preheated oven.
• Roast the pork for 2 hours, then remove the lid and continue roasting for 2-3 hours, or until the pork is falling off the bone and shreds easily.
• Remove the shoulder bone and any fatty pieces from the meat, then shred the pork in the pot and toss it with the sauce in the Dutch oven.
• Serve with rice and black beans along with the remaining marinade (mojo sauce). Enjoy!
• Side Note: If the top of your roast is getting too dark, add a loose tinfoil tent to the top of the Dutch oven. Also, if at any point throughout the cooking process the liquid in the Dutch oven gets lower than 1 inch, add about ½ cup of water to keep some liquid in the pot.

The post Cuban Pork Roast first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/2017/01/cuban-pork-roast.html/feed 7 23967 https://fortheloveofcooking.net/2017/01/quick-cuban-black-beans.html https://fortheloveofcooking.net/2017/01/quick-cuban-black-beans.html#comments Mon, 16 Jan 2017 16:35:47 +0000 https://fortheloveofcooking.net/?p=23958 I made a delicious Cuban pork shoulder this weekend and I served it with these quick and easy Cuban black beans and some white rice. It was a wonderful and hearty meal that my entire family enjoyed. I really loved how simple these black  beans were to make and how incredibly flavorful they were.’ How...

I made a delicious Cuban pork shoulder this weekend and I served it with these quick and easy Cuban black beans and some white rice. It was a wonderful and hearty meal that my entire family enjoyed. I really loved how simple these black  beans were to make and how incredibly flavorful they were.’

How to Make Quick Cuban Black Beans

Add the olive oil to the saucepan over medium heat. Add the onion, green pepper, and green onion and cook, stirring often, for 2-3 minutes, or until softened. Add the minced garlic, cumin, oregano, and cayenne pepper and cook, stirring constantly for 1 minute. Add the can of rinsed and drained black beans along with the bay leaf, 1 teaspoon of vinegar, and 1/4 cup of water. Cook until boiling then reduce the heat to low and cover and simmer for 15 minutes. Taste and season with sea salt and freshly cracked pepper, to taste. Add fresh cilantro. Serve. Enjoy!

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Quick Cuban Black Beans

Course Sides

Cuisine Cuban

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 -4

Author Pam - For the Love of Cooking

Ingredients

• 1-2 tsp olive oil
• 2 tbsp sweet yellow onion finely diced
• 2 tbsp green bell pepper finely diced
• 1 green onion thinly sliced
• 1 large clove of garlic minced
• Two dashes of cumin
• Dash of oregano
• Cayenne pepper to taste
• 1 14 oz can of black beans, drained & rinsed
• 1 bay leaf
• 1 tsp red wine vinegar
• ¼ cup water
• Sea salt and freshly cracked pepper to taste
• Fresh cilantro

Instructions

• Add the olive oil to the saucepan over medium heat.
• Add the onion, green pepper, and green onion and cook, stirring often, for 2-3 minutes, or until softened.
• Add the minced garlic, cumin, oregano, and cayenne pepper and cook, stirring constantly for 1 minute.
• Add the can of rinsed and drained black beans along with the bay leaf, 1 teaspoon of vinegar, and 1/4 cup of water.
• Cook until boiling then reduce the heat to low and cover and simmer for 15 minutes.
• Taste and season with sea salt and freshly cracked pepper, to taste. Add cilantro. Serve. Enjoy!

 

The post Quick Cuban Black Beans first appeared on For the Love of Cooking.]]>

When I see a Cuban sandwich on a restaurant menu, I usually order it. There is something so delicious about the crispy bread with spicy mustard, dill pickles, tender pork, salty ham, and melted Swiss cheese. I recently made a batch of Cuban pork roast, and I had some leftover meat, so I made this easy Cuban sandwich recipe. My husband, daughter, and I LOVED them (although my daughter took the Swiss cheese off of hers). My son wasn’t a huge fan–he didn’t like the pickles or mustard on the sandwich. These pork sandwiches pair nicely with potato salad and a loaded garden salad.

Cuban Sandwich

Ingredients:

• 5 Cuban bread rolls or par-baked panini rolls, baked per instructions
• Spicy mustard, to taste
• 5 pickles, sliced
• 2 cups leftover shredded pork (Cuban pork roast)   **Click link for the recipe
• 5 slices of ham
• 5 slices of Swiss cheese

How to Make a Cuban Sandwich

Prepare the Cuban pork roast. Click the link for the recipe.

Preheat the oven to 400 degrees. Cook the par-baked rolls per instructions. Once you remove them from the oven, slice them in half, then slather with spicy mustard to taste.

Layer the dill pickles on top of the mustard, followed by a spoonful of the tender Cuban pork roast, a slice of ham, and a slice of Swiss cheese.

Place in the oven and bake for 5-7 minutes, or until the bread is toasted, the pork has warmed through, and the cheese has melted.

Remove from the oven and serve. Enjoy.

Print

Cuban Sandwich

Course Lunch, Main

Cuisine Cuban

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 5 Cuban bread rolls or par-baked panini rolls, baked per instructions
• Spicy mustard, to taste
• 5 Pickles, sliced
• 2 cups leftover Cuban pork roast **Click the link above for the recipe
• 5 slices of ham
• 5 slices of Swiss cheese

Instructions

• Prepare the Cuban pork roast. Click the link for the recipe.
• Preheat the oven to 400 degrees.
• Cook the par-baked rolls per instructions.
• Once you remove them from the oven, slice them in half, then slather with spicy mustard to taste.
• Layer the dill pickles on top of the mustard, followed by a spoonful of the tender Cuban pork roast, a slice of ham, and a slice of Swiss cheese.
• Place in the oven and bake for 5-7 minutes, or until the bread is toasted, the pork has warmed through, and the cheese has melted.
• Remove from the oven and serve. Enjoy.

Notes

Pork carnitas - click recipe link up above
Par baked panini rolls
Spicy brown mustard, to taste
Dill pickles
Swiss cheese