Cuban Style Roasted Pork Shoulder
Posted on Jan 15, 2015 in thekitchenman's retro recipes, thekitchenman's tested recipes | Comments Off on Cuban Style Roasted Pork Shoulder
Cuban Style Roasted Pork Shoulder.
My Cuban born chef friend I worked ewith in Seattle showed me this homestyle way to make this mouthwatering roasted pork shoulder. The bitter orange condiment may take a little effort to find, but will be …
well worth it when you taste the results.
Using a mortar may take some time but the results rather than being pressed will not bruise the garlic aand make it bitter.
This rub and marinade simple to make and creates a great backyard pulled pork BBQ! You will need;
One 8 pound leg or shoulder of pork
10 cloves garlic
1 teaspoon dried oregano
1 tablespoon salt
½ teaspoon ground cumin
1 teaspoon ground pepper
2 tablespoons extra virgin olive oil
½ cup Goya Naranja Agria, Bitter Orange Marinade or ¼ cup orange juice combined with 1/8 cup each fresh lime and lemon juice.
½ cup dry sherry
The night before cooking, pierce the meat all over with a large knife. In a mortar, combine the garlic, oregano, salt, and cumin, and mash into a paste. Rub the paste well onto the pork, making sure to put some in the slits of the meat. Place the pork into a large pan or plastic bag, whatever you will be using to keep the meat in overnight. Add the Naranja Agria and sherry, cover with plastic wrap and refrigerate overnight.
Preheat the oven or bbq to 450 degrees. Remove the meat from the marinade and place in a roasting pan. Roast for 15 minutes, uncovered. Then, cover the pork and reduce the oven temperature to 350 degrees. Cook for another four hours. During the last 15 minutes, uncover the pork so the skin will develop a crunchy texture. When it is done, remove the pork from the oven and allow it to sit, covered with foil, 15 minutes before carving. Serve with the dip sauce Mojo.
Mojo
Garlic Sauce
10 gloves garlic
1 teaspoon salt
2 tablespoons Goya Naranja Agria, Bitter Orange Marinade or ¼ cup orange juice combined with 1/8 cup each fresh lime and lemon juice ½ cup extra virgin olive oil
In a small food processor, pulse the garlic and salt until it forms a paste. Slowly add the Naranja Agria, then the olive oil, processing until smooth. This delicious sauce will keep about one week refrigerated. Get out some fresh crusty rolls or some beans and rice with a spicy cold slaw.
One 8 pound leg or shoulder of pork
10 cloves garlic
1 teaspoon dried oregano
1 tablespoon salt
½ teaspoon ground cumin
1 teaspoon ground pepper
2 tablespoons extra virgin olive oil
½ cup Goya Naranja Agria, Bitter Orange Marinade or ¼ cup orange juice combined with 1/8 cup each fresh lime and lemon juice.
½ cup dry sherry
The night before cooking, pierce the meat all over with a large knife. In a mortar, combine the garlic, oregano, salt, and cumin, and mash into a paste. Rub the paste well onto the pork, making sure to put some in the slits of the meat. Place the pork into a large pan or plastic bag, whatever you will be using to keep the meat in overnight. Add the Naranja Agria and sherry, cover with plastic wrap and refrigerate overnight.
Preheat the oven or bbq to 450 degrees. Remove the meat from the marinade and place in a roasting pan. Roast for 15 minutes, uncovered. Then, cover the pork and reduce the oven temperature to 350 degrees. Cook for another four hours. During the last 15 minutes, uncover the pork so the skin will develop a crunchy texture. When it is done, remove the pork from the oven and allow it to sit, covered with foil, 15 minutes before carving. Serve with the dip sauce Mojo.
Mojo
Garlic Sauce
10 gloves garlic
1 teaspoon salt
2 tablespoons Goya Naranja Agria, Bitter Orange Marinade or ¼ cup orange juice combined with 1/8 cup each fresh lime and lemon juice ½ cup extra virgin olive oil
In a small food processor, pulse the garlic and salt until it forms a paste. Slowly add the Naranja Agria, then the olive oil, processing until smooth. This delicious sauce will keep about one week refrigerated. Get out some fresh crusty rolls or some beans and rice with a spicy cold slaw.
Good Stuff! thekitchenmna.ca
A tasty chunk of rather nice pulled pork using a homestyle Cuban recipe.
Habanero and Mango, Ginger Pork
What You’ll Need:
…
What You’ll Need:
…
1 boneless pork shoulder, about 3 pounds, excess fat removed
Rub: 2 tablespoons cane brown sugar
1 tablespoon smoked paprika
2 teaspoons kosher salt
Sauce: 1/4 cup vegetable oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 onion, finely minced
2 tbs minced ginger
1 habanero pepper, sliced down the center, top half together, stem intact Kosher salt 2 ripe mangoes, pureed
1/2 cup fresh lime juice
1/4 cup fresh apple cider vinegar
2 tbs honey
1/4 cup Worcestershire sauce
Combine the rub ingredients in a small bowl and massage it into the pork, then set aside. This can be done and refrigerated up to a day in advance. In a large saucepan (or Dutch oven if you plan on cooking the pork on your stovetop), warm the oil over low heat until hot. Add the cumin and fennel seeds. Keep a lid or shield handy – they’ll splutter upon contact and try to pop out! Once they settle down, add the onions, ginger and habanero pepper. Sauté until softened. Add a bit of salt, to taste. Add the remaining sauce ingredients, then simmer for about 5 minutes.
If using a Crockpot, transfer the ingredients into the pot and add the pork shoulder, making sure to coat it with the sauce. If you’re cooking your pulled pork on the stovetop, add the pork shoulder to your Dutch oven or pot, cover with a lid and gently simmer for about three hours, until the pork starts to fall apart.
Once its done cooking, remove the pork from the pot and shred it. You can use forks or your fingers, it’s up to you! Put the shredded pork on a bun and spoon some of the sweet sauce on top, or eat this deliciousness alongside one of my favorites, spiced cole slaw.
Rub: 2 tablespoons cane brown sugar
1 tablespoon smoked paprika
2 teaspoons kosher salt
Sauce: 1/4 cup vegetable oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 onion, finely minced
2 tbs minced ginger
1 habanero pepper, sliced down the center, top half together, stem intact Kosher salt 2 ripe mangoes, pureed
1/2 cup fresh lime juice
1/4 cup fresh apple cider vinegar
2 tbs honey
1/4 cup Worcestershire sauce
Combine the rub ingredients in a small bowl and massage it into the pork, then set aside. This can be done and refrigerated up to a day in advance. In a large saucepan (or Dutch oven if you plan on cooking the pork on your stovetop), warm the oil over low heat until hot. Add the cumin and fennel seeds. Keep a lid or shield handy – they’ll splutter upon contact and try to pop out! Once they settle down, add the onions, ginger and habanero pepper. Sauté until softened. Add a bit of salt, to taste. Add the remaining sauce ingredients, then simmer for about 5 minutes.
If using a Crockpot, transfer the ingredients into the pot and add the pork shoulder, making sure to coat it with the sauce. If you’re cooking your pulled pork on the stovetop, add the pork shoulder to your Dutch oven or pot, cover with a lid and gently simmer for about three hours, until the pork starts to fall apart.
Once its done cooking, remove the pork from the pot and shred it. You can use forks or your fingers, it’s up to you! Put the shredded pork on a bun and spoon some of the sweet sauce on top, or eat this deliciousness alongside one of my favorites, spiced cole slaw.
Enjoy!