MENU
  • Facebook
    17
  • Pinterest
    18
  • Save
    5
  • Print
    27

Cuban Pork

cuban pork Entree Cuba
Cuban Pork
  • Prep 15 min
  • Total 6 hr 45 min
  • Ingredients 9
  • Servings 10

My mouth waters just thinking about roasted pork. I am Venezuelan and still remember the feasts my mom used to make at my aunt's house. I remember that beautiful spread with a very special guest... the breathtaking pork holding an apple in his mouth, and decorated with sugared fruits. What fabulous and delectable memories. Many of the tricks in the kitchen that I proudly share today in my Sexy Chef lessons, were learned from her. It is very common for pork roast to be made in Latin American countries. Since I moved to Miami, I've had the pleasure of trying original dishes from each country... I love making Cuban lechón and that's why today I felt like sharing a couple of my tricks. In Cuba, pork roast is made for any occasion, during Christmas as well as any other day of the year. It is usually served with moros y cristianos (rice and black beans), always with sweet plantains and the famous mojo with salted onions on top. Commonly, a portion of the pork called paleta (pork shoulder) is put in the oven. One of the best-known methods is to prepare it outside in the famous caja china (Chinese box), an old method where you bake the whole pork for hours, through a special process, which is spectacular and unique. Although it doesn’t matter how you make it, it's delicious, you can try your hand with my recipe below. !Buen provecho! MORE + LESS -

Ingredients

Mojo or marinade

15
garlic cloves, finely chopped
3
teaspoons cooking salt
3
cups orange juice
1
cup lemon juice
1
cup lime juice
1
large onion
2
teaspoons ground oregano
1 1/2
cup olive oil
4
lbs pork shoulder

Directions

Hide Images
  • 1
    Heat oven to 325°F.
  • 2
    Mix all ingredients in container to make the marinade.
  • 3
    Stir in generous amount of marinade to the pork, cover with aluminum foil and let stand for 4 to 5 hours, or better yet, let stand overnight.
  • 4
    In a baking sheet, place the pork shoulder with a bit of liquid from the marinade. Bake slowly for approximately 2 1/2 hours. Insert a thermometer to measure the internal temperature; when it reaches 175°F it should be done.
  • 5
    Remove from the oven and let stand for 10 minutes before cutting and serving.

Expert Tips

  • Marinade overnight.
  • To prevent meat from drying, brush mojo every half an hour while it's still in the oven.
  • Place salted onions on top of the pork and serve with congris (rice and beans) and sweet plantains.
  • Serve hot.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • My mouth waters just thinking about roasted pork. I am Venezuelan and still remember the feasts my mom used to make at my aunt's house. I remember that beautiful spread with a very special guest... the breathtaking pork holding an apple in his mouth, and decorated with sugared fruits. What fabulous and delectable memories. Many of the tricks in the kitchen that I proudly share today in my Sexy Chef lessons, were learned from her. It is very common for pork roast to be made in Latin American countries. Since I moved to Miami, I've had the pleasure of trying original dishes from each country... I love making Cuban lechón and that's why today I felt like sharing a couple of my tricks. In Cuba, pork roast is made for any occasion, during Christmas as well as any other day of the year. It is usually served with moros y cristianos (rice and black beans), always with sweet plantains and the famous mojo with salted onions on top. Commonly, a portion of the pork called paleta (pork shoulder) is put in the oven. One of the best-known methods is to prepare it outside in the famous caja china (Chinese box), an old method where you bake the whole pork for hours, through a special process, which is spectacular and unique. Although it doesn’t matter how you make it, it's delicious, you can try your hand with my recipe below. !Buen provecho!

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment