Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time. Newsletter Shop Help Center. Home Cooking. Log In Sign Up. I made it once. Hi Lena, I am not a big fan of citrus juice that come in a bottle.
I find the flavor harsh with a little bit of chemical taste. I think dehydrated zest may work. Just add less and go from there. I hope this helps. With the right guidance, you yes, you! Skip to primary navigation Skip to footer navigation Skip to footer-specialties navigation Skip to header navigation Skip to privacy navigation Skip to recipes navigation Skip to main content Skip to primary sidebar About FAQ Contact.
Cuban Pork Recipe Tips. Mojo Pork can be served with the juices from the slow cooker or you can make a quick Mojo sauce recipe in the notes portion of the recipe card. Leftover Cuban pork makes the absolute best sandwiches. You can also make quesadillas, burritos or use the slow cooker Mojo pork to top salads or to add to soups. Roasting the pork is optional, but I highly recommend it. You can use pork shoulder or pork butt Boston butt to make this recipe.
Pork Picnic Roast can be used without the skin. Although I have not personally tried them, I know they are popular products.
However, the great thing about this recipe is the fresh, simple and super easy to make homemade Cuban Mojo. It really adds an amazing flavor to Mojo Pork that cannot compare to any bottled product. Kathy McDaniel. Prep: 10 minutes. Cook: 6 hours. Total Time 6 hours 10 minutes. Servings 8 servings. Instructions Using a paring knife, make a few slits all over the surface of the pork.
See Note 1. Start by trimming a lb boneless pork butt which is actually the shoulder cut of a pig of any large pieces of excess fat then cut the roast into four or five big hunks and add it to a large crock pot.
Next add 1 chopped onion, a whole HEAD of garlic , cloves separated and peeled, 1 sliced jalapeno, 2 bay leaves, plus dried oregano, cumin, and smoked paprika. Mix everything up then pop a lid on top of the crock pot and cook on low for hours.
Once the pork is juicy and fall apart-tender, shred it with two forks. Use the forks to mash up the garlic cloves which will be buttery and soft by this point, too.
About 30 minutes before the pork is done, make the Cuban-Style Black Beans. So fab — you must try this simple side dish recipe!
Like I said, there are a few ways I would suggest serving the pork and black beans besides straight to your face. Piled on a mountain of cilantro-lime rice then topped with a thwack of fresh guacamole pretty much sounded like Heaven to me! Christa Kristin Deanna Caldwell Sooo thrilled you loved this recipe, Deanna! Thank you so much for your feedback and recipe rating! Pam Darlene Can I use an Instapot to pressure cook it for a short cut?
If so, how long do you set it for? Thank you! Looking forward to making this! Hi Darlene! Sherry Chef Rodriguez had used a suckling pig cooked in a La Caja China plywood roasting box—but there's no reason why I shouldn't be able to get similar results with an oven and a plain old pork shoulder at home, right?
The basic marinade for a Cuban-style pork roast is mojo, a sauce made with the juice of sour oranges, cut with garlic, oregano, cumin, and olive oil. There's nothing particularly special about my version—it's largely based on the one that I saw Chef Rodriguez make, with a few tweaks to the process and ratio.
It's so simple that it seems almost unfair to call it a sauce. A "loose vinaigrette," is more like it. Whisk together garlic, fresh oregano, cumin, black pepper, sour orange juice, olive oil, and No cooking, blending, reducing, or even emulsifying necessary. The only tricky part is finding sour oranges, which can be hard to locate even during citrus season unless you have a particularly good Latin market nearby.
I generally use the trick of combining regular Valencia or navel orange juice with lime juice to get a close-but-not-perfect approximation of the real deal. Like most marinades, this one doesn't have all that much of an effect on the meat other than flavoring the exterior.
Because it has acidic citrus juice, a small amount of tenderization can occur, but it's not really noticeable. With plenty of salt added to it, it can help the meat retain juice as it cooks, acting as a sort of flavorful brine, so that's how I like to use it. I also split the batch, using half as a true marinade before roasting the pork and reserving the remaining half to use as a sauce for the cooked meat.
Once I was armed with my marinade, it was time to figure out the ideal way to roast the pork. Recipes for Cuban-style pork are all over the place.
Some recommend slow roasting until the meat is fall-apart tender. Others say to cook it to a specified internal temperature. Incidentally, you'll see similarly mixed advice for cooking barbecue, whether its pork shoulders or brisket. So which method is best? But cooking it hotter doesn't always work, either. Before we can figure that out, it's a good idea to know exactly what we're working with. Let me quickly quote from a previous piece I've written on how to achieve ultra-crispy pork shoulder :.
So the crux is this: With fast twitch muscle, like pork tenderloin or pork chops, final internal temperature should dictate when it's done cooking. With slow twitch muscle, like pork shoulder or a fresh ham, both temperature and time are factors, because it takes time to convert collagen into gelatin.
How much time exactly? To figure this out, I cooked several pork shoulders in my sous vide cooker, a device capable of holding food at very precise temperatures. I let each piece of pork cook until it achieved tenderness through connective-tissue breakdown. Here's what I found:. As I increased the cooking temperature, the rate at which the pork broke down increased, and the texture became more and more shreddable.
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