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Cuban Roast Pork II




Source of Recipe


TOH Bulletin Board/3 Cuban Guys from Miami


List of Ingredients




5-6 lbs. pork roast, shoulder, sirloin
3 cloves (or more) garlic, peeled and slivered
1/2 cup orange juice
1/2 cup lime juice
1 tablespoon oregano, ground
1 teaspoon cumin
1 teaspoon black pepper
1 tablespoon salt, to taste (I used less)
1 large onion, sliced

Recipe



Trim fat from roast, if any. With a sharp knife, cut tiny holes in roast and insert slivers of garlic.

In large plastic bag, place remaining ingredients. Shake to mix well. Place pork roast in bag. Place in refrigerator for 48 hours (turning every so often, it helps to put bag in a bowl in case the bag leaks). Save the marinade-onion mixture and cook the roast in it. Put the whole thing, marinade and all in a Dutch oven, cover and bak about 7 hours at 200...turning once.


[Laurel Note: I used the crockpot and then did the oven thing for about an hour at 325. I shredded the pork before putting it in the oven and since I didn?t use the marinade from the crockpot, I added some commercial au jus. We ate it on buns and it was delicious.]

A suggestion is to use the pork for Cuban sandwiches (recipe below). You can also prepare the meat as you would to make carnitas; you remove the juice (reserve some) after roast is done, toss meat with some of the juice and you can use a little bit of shortening/lard if meat is pretty lean and doesn't have much grease and cook under broiler until it crisps up a bit. Serve this carnita-style with tortillas, lettuce, tomato, sour cream etc.



Cuban Sandwich - 3 Cuban Guys from Miami

Cuban bread (substitute French bread if you must, but NOT a baguette!)
Butter, softened
1 pound ham sliced (Use a good quality ham.)
1 pound lechón asado (roasted Cuban pork), sliced
1/2 pound mild Swiss cheese, sliced
Sliced dill pickles (dill "Sandwich Stackers" work great)
Yellow mustard (optional)
Mayonnaise (NEVER)

To make four generous sandwiches:
Preheat a pancake griddle or large fry pan. Cut the bread into sections about 8 inches long. Cut these in half and spread butter on both halves (inside). Make each sandwich with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!

NOTE: Most people use a sweet cured ham (jamón dulce) or bolo ham for Cuban sandwiches. If you can find these hams in your area, great. Otherwise, look for a slightly sweet, soft textured ham with a mild taste. You don't want the flavor of the ham to overpower the rest of the ingredients! Also, never use shaved ham or pork in a Cuban sandwich!

Place the sandwich on the hot griddle (fry pan) sprayed with a little "Pam" or lightly greased. Place a heavy iron skillet or bacon press on top of the sandwich to flatten. (You really want to smash the sandwich, compressing the bread to about 1/3 its original size!) Grill the sandwiches for two to three minutes on each side, until the cheese is melted and the bread is golden. Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts. Slice the sandwich in half diagonally and serve.

(6 servings)