Best 7 Cuban Style Pork Roast Recipes

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**Cuban-Style Pork Roast: A Savory and Aromatic Journey into Cuban Cuisine**

Embark on a culinary adventure to the heart of Cuba with our tantalizing Cuban-Style Pork Roast recipe. This traditional dish, also known as "Cerdo Asado," is a symphony of flavors that will transport your taste buds to the vibrant streets of Havana. The succulent pork shoulder, marinated in a blend of aromatic spices and citrus, is slow-roasted to perfection, resulting in fall-off-the-bone tenderness. Accompanied by two delectable sauce options, a tangy mojo sauce and a rich tomato-based sauce, this dish is sure to be a hit at your next gathering. Dive into the diverse world of Cuban cuisine with our Cuban-Style Pork Roast, a dish that embodies the spirit of this vibrant island nation.

Here are our top 7 tried and tested recipes!

CUBAN-STYLE ROAST PORK



Cuban-Style Roast Pork 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     World Cuisine Recipes     Latin American     Caribbean

Time 2h48m

Yield 8

Number Of Ingredients 11

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, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g

ROAST PORK CUBAN STYLE (LECHON ASADO)



Roast Pork Cuban Style (Lechon Asado) image

Barbara and Kevin brought this for dinner to Family Promise with black beans, rice and plantains (baked) YUM!!! I had to have the recipe. It come from Three Guys From Miami, who have published cookbooks and are well known. There were other roast pork recipes here, but NOT this one. It is SOOOOOO good. You can cook this in the oven, on the grill, on the stove or in the crockpot.

Provided by Ambervim

Categories     Very Low Carbs

Time 7h15m

Yield 20-24 serving(s)

Number Of Ingredients 8

6 lbs pork shoulder (butt)
20 garlic cloves
2 teaspoons salt
1 teaspoon black peppercorns
1 1/2 cups sour orange juice (If NO sour orange juice use 2 parts orange to 1 part lemon and 1 part lime)
1 cup onion, minced
1 teaspoon oregano
1 1/2 cups olive oil

Steps:

  • Mash the garlic, salt, and peppercorns together with a mortar and pestle.
  • Add dried oregano, onion, and the sour orange to make a mash - mix thoroughly.
  • Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We're looking for something in the neighborhood of 220 degrees F. Remove the saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool.
  • Pierce the 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 preferably overnight.
  • OVEN.
  • To roast in the oven, preheat oven to 450 degrees F. Place the pork, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. When to temp, immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
  • GRILL.
  • Use a covered grill, such as the Webber kettle or a covered gas grill. Bank the coals to each side, leaving an empty space beneath your ham. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat. You want a low heat.
  • Spoon extra marinade over the roast occasionally as it cooks. If not using a gas grill, add charcoal to the sides as needed to maintain roasting temperature. When to temp, immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
  • STOVETOP OR CROCKPOT.
  • Place ham in a large Dutch oven, or a covered stock pan. Add about one cup of marinade to the pan. Bring to a boil. Adjust the heat to low, cover and cook until completely done. Add additional marinade as needed to keep at least one inch of liquid in bottom of pan so the roast will not burn.
  • All methods internal temp 195F to pull with fork OR 170F to slice. The time of 7 yours is an estimate. Could be less, could be more.
  • Servings based on the size of your ham. Allow about 1/4 to 1/2 pound per person, depending on side dishes.

Nutrition Facts : Calories 480.8, Fat 40.8, SaturatedFat 10.7, Cholesterol 96.6, Sodium 322.4, Carbohydrate 3.8, Fiber 0.3, Sugar 1.9, Protein 23.8

CLAY POT CUBAN STYLE PORK ROAST



Clay Pot Cuban Style Pork Roast image

When cooking in a clay pot the food loses no moisture creating a moist and flavorful dish. Clay pots are soaked in water for 15 minutes before use and then set in a cold oven and then let to come up to temperature. The food cooks with a steaming effect that makes it so delicious. The clay pot is not washed in harsh cleaners...

Provided by barbara lentz

Categories     Pork

Time 3h

Number Of Ingredients 10

3 to 4 lb pork roast shoulder
2 large oranges juiced
1 large lemon juiced
1 large bay leaf
2 Tbsp sea salt
2 tsp each cumin powder, and oregano
20 clove garlic
2 medium onions cut into thin rounds
1 c chicken broth
1/2 c dry white wine

Steps:

  • 1. The night before that the pork roast and poke holes all over. Rub the sea salt all over the roast.
  • 2. Mix the orange juice, lemon juice, garlic cumin powder and oregano in a food processor. Pour over roast and marinate overnight.
  • 3. Soak the clay pot in water for 15 minutes. Place the pork roast in the clay pot. Pour marinade over top. Lay the onions around the roast and throw in the bay leaf.
  • 4. Pour the wine and chicken broth over roast.
  • 5. Set the clay pot in a cold oven and set the temp to 300 degrees. Bake for 3 hours.
  • 6. Remove roast from pot and shred with fork. Place the drippings in a saucepan and bring to a boil and reduce to desired thickness. Serve over pork

CUBAN-STYLE PORK ROAST



Cuban-Style Pork Roast image

Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

10 garlic cloves, peeled
4 tablespoons fresh oregano leaves (from about 5 sprigs), or 2 teapsoons dried oregano
4 tablespoons extra-virgin olive oil
3 whole limes, cut in pieces
1 tablespoon coarse salt
One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)

Steps:

  • Puree garlic, oregano, olive oil, limes, and salt in a blender or food processor.
  • Place meat in a roasting pan, and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.
  • Preheat oven to 250 degrees. Remove meat from refrigerator 30 minutes before cooking. Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat easily shreds. Let rest for 15 minutes, then shred and serve.

CUBAN STYLE PORK ROAST WITH MOJO CRIOLLO AKA LECHON ASADO CON MOJO



Cuban Style Pork Roast with Mojo Criollo AKA Lechon Asado con Mojo image

This a traditional Cuban dish. It is probably the ONLY dish that when I cook it, I get really nostalgic. The minute I put it into the oven, I can smell every infused spice throughout the cooking process. Not only is this delicious, it is also one of the most economical cuts of meat money can buy. With left overs I can make...

Provided by R C

Categories     Roasts

Time 1h45m

Number Of Ingredients 10

7-8 lb pork leg or shoulder
MOJO SEASONING
1/2 c olive oil, extra virgin
20 clove garlic, minced
1 1/2 c onion, sliced rings thin
2 c sour orange or fresh lime juice
1/2 tsp ground oregano
1/2 tsp salt
1/2 tsp parsley flakes
1/4 tsp ground cumin

Steps:

  • 1. THE NIGHT BEFORE: For the Mojo: You will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
  • 2. Mix the mojo ingredients and let sit for 30 minutes.
  • 3. Prepare pork leg by piercing pork with a sharp knife. Place pork leg, fat side up in large pan. Pour Mojo over and around pork, cover in aluminum foil, and let sit in refrigerator overnight. Reserve some of the mojo for basting.
  • 4. DAY OF ROASTING: Preheat oven to 450 degrees F.
  • 5. Place the pork in a large open roasting pan with all the Mojo juices. With a large spoon, pour the juices all over the pork.
  • 6. Place the pan in the oven and reduce the temperature to 225 degrees F.
  • 7. Check pork occasionally and pour Mojo on sides over the roast pork with spoon.
  • 8. Using a meat thermometer, check the internal temperature, when it reaches about 195 degrees F, remove the pork from the oven.The outer skin should be a golden brown and crunchy. Place pork in a large serving pan and cover with aluminum foil. Wait a few minutes to let cool down, then either slice or fork shred and serve. Enjoy!

LECHÓN ASADO -- ROAST PORK CUBAN-STYLE



LECHÓN ASADO -- ROAST PORK CUBAN-STYLE image

Categories     Sandwich     Pork

Yield 4

Number Of Ingredients 13

Prep time:
Cook time: 4 to 8 hours
Total time:
Yield: 8 servings
INGREDIENTS:
6-pound fresh ham or pork shoulder roast
20 cloves garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 and 1/2 cups sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
1 cup onion, minced
1 teaspoon oregano
1 and 1/2 cups olive oil

Steps:

  • Mash the garlic, salt, and peppercorns together with a mortar and pestle. Add dried oregano, onion, and the sour orange to make a mash -- mix thoroughly. Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We're looking for something in the neighborhood of 220 degrees F. Remove the saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool. Pierce the 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 preferably overnight. To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.) Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.

CUBAN-STYLE ROAST PORK SHOULDER



Cuban-Style Roast Pork Shoulder image

Number Of Ingredients 9

8 cloves Garlic, Minced
2 teaspoon Ground Cumin
2 teaspoon Black Pepper
1/4 cup Oregano Leaves, Fresh
2 pieces Oranges
4 pieces Limes
1/4 cup Olive Oil
6-8 pounds Pork Shoulder Roast
3 pieces Mint Leaves

Steps:

  • 1. Combine: Garlic, Cumin, Pepper, Oregano, OJ, Lime Juice and olive oil. Season with salt. Transfer half to a sealed container and refigerate. Pour rest into zip lock bag with pork and marinate overnight.
  • 2. Adjust oven rack to low position. Line rimmed baking sheet with double layer of foil. Place pork and juices on foil and fold and seal. Roast at 325 for 3 hours.
  • 3. Fold back foil, increase temp to 325, baste and roast 2-3 more hours.

Here are some tips and a conclusion for the Cuban-style pork roast recipe:

Tips:

  • Use a good-quality cut of pork. Pork shoulder or butt roast is a great choice for this recipe, as it is flavorful and cooks well in the slow cooker.
  • Don't be afraid to use a lot of garlic. Garlic is a key ingredient in Cuban cuisine, and it really shines in this dish. Use at least 6 cloves of garlic, or more if you like.
  • Use a variety of spices. Cuban cuisine is known for its use of spices, so don't be afraid to experiment. Some good choices for this recipe include cumin, oregano, paprika, and chili powder.
  • Cook the pork roast on low heat for a long time. This will help to ensure that the pork is fall-apart tender. Cook the pork roast for at least 8 hours, or up to 12 hours.
  • Serve the pork roast with your favorite sides. Some popular choices include black beans and rice, plantains, and Cuban bread.

Conclusion:

This Cuban-style pork roast is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The pork is fall-apart tender and flavorful, and the sauce is rich and savory. Serve it with your favorite sides for a complete meal that your family and friends will love.

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