Best 4 Latin Style Pork Roast Recipes
**Pork roast**, a succulent and flavorful dish, is a mainstay in Latin American cuisine. This versatile cut of meat is slow-cooked in a savory blend of spices, herbs, and liquids, resulting in a tender and juicy masterpiece. Whether you prefer the Cuban-inspired mojo roast, the Mexican-style carnitas, or the Dominican sancocho, there's a Latin pork roast recipe to tantalize every palate. Join us on a culinary journey as we explore these delectable dishes, each offering a unique taste of Latin America's rich culinary heritage.
**Cuban Mojo Pork Roast**: This classic Cuban dish is all about the mojo, a citrusy and garlicky marinade that infuses the pork with incredible flavor. The pork shoulder is marinated overnight, then slow-roasted until fall-apart tender. Served with a side of rice and beans, this flavorful dish will transport you to the vibrant streets of Havana.
**Mexican Carnitas**: Carnitas, meaning "little meats," is a beloved Mexican dish that showcases the beauty of slow-cooked pork. Pork shoulder or butt is braised in a mixture of spices, orange juice, and Coca-Cola, resulting in tender and crispy morsels of meat that can be enjoyed in tacos, burritos, or simply on their own.
**Dominican Sancocho**: This hearty Dominican stew is a celebration of Latin flavors. Pork shoulder, along with a variety of vegetables, plantains, and dumplings, simmer in a rich broth infused with herbs and spices. The result is a comforting and flavorful dish that is perfect for a family gathering or a special occasion.
**Puerto Rican Pernil**: Pernil, a traditional Puerto Rican dish, is a slow-roasted pork shoulder seasoned with achiote paste, garlic, and oregano. The pork is marinated overnight, then cooked until the meat is tender and juicy. Served with a side of rice and beans, pernil is a beloved dish that embodies the essence of Puerto Rican cuisine.
MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY
It's Taco Tuesday! Or maybe it's taco ANYday because let's face it: there's never NOT a good day to eat a taco. But you don't want something basic. You want the real deal, and we're here to make that dream come true. With our super flavorful tacos al pastor, you're going to feel like you're at a food truck on a beach, chowing down on some of the best eats around.
Provided by Alvin Zhou
Categories Dinner
Yield 10 servings
Number Of Ingredients 18
Steps:
- Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
- Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
- Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
- To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 5 grams, Protein 48 grams, Sugar 10 grams
CUBAN-STYLE ROAST PORK
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
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
LATIN STYLE PORK ROAST
I adapted this recipe from a recipe for Puerto Rican Pernil given to me by a friend. I loved the Pernil, but it was too fatty for me and took longer to prepare. This is faster, easier, and lower in fat. (Sazon is a seasoning product made by GOYA and can be usually found in the Ethnic food section or the grocery store. Substitute small amounts of MSG, salt, garlic powder, and coriander if you are unable to find Sazon.)
Provided by gingerkitten D
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees.
- Sprinkle Adobo seasoning on the roast and rub in using the back of a fork.
- Open the packet of Sazon and rub into the pork.
- Rub the oregano into the roast and at this point you can allow the roast to"marinate" for deeper flavor or cook right away.
- Place the roast in a shallow baking pan that has been coated with non-stick spray.
- Roast, and check the temperature after 45 minutes, if the temperature is at least 160 degrees (this usually takes 1 hour, but may vary by roast size), remove from the oven and cover the pan with aluminum foil and allow to sit for 15 minutes.
- Slice as desired.
MEXICAN-INSPIRED ROASTED PORK SHOULDER
Serve this roasted pork shoulder with yellow rice and a salad.
Provided by vpecchia
Categories Pork Shoulder
Time 7h20m
Yield 12
Number Of Ingredients 8
Steps:
- Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
- Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
- Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
- Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
- Let meat rest for 10 minutes before slicing.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 1 g, Cholesterol 74.5 mg, Fat 20 g, Fiber 0.2 g, Protein 19.5 g, SaturatedFat 6.8 g, Sodium 556.9 mg
Tips:
- Choose a pork roast with good marbling for extra flavor and juiciness.
- Sear the pork roast on all sides before braising to create a flavorful crust.
- Use a variety of spices and herbs to create a flavorful marinade or rub for the pork roast.
- Braising the pork roast in a flavorful liquid, such as broth, wine, or beer, will help to keep it moist and tender.
- Cook the pork roast until it is fall-apart tender, but not dry.
- Serve the pork roast with a variety of sides, such as rice, beans, or vegetables.
Conclusion:
Latin-style pork roast is a delicious and flavorful dish that is perfect for any occasion. The combination of spices and herbs used to marinate or rub the pork roast creates a complex and savory flavor that is sure to please everyone. Braising the pork roast in a flavorful liquid helps to keep it moist and tender, while also infusing it with even more flavor. Serve the pork roast with a variety of sides, such as rice, beans, or vegetables, for a complete and satisfying meal.
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