I NEED a Cuban Roast Pork recipe - Help!?

Question

I had roast pork at a few different Cuban restaurants in Tampa and it was amazing. I can't seem to make it - it's shredded, literally melts in your mouth, a garlic mojo type flavoring.... So good! Can anyone help??

Answer 1

Ingredients:
5 pounds Boston butt pork roast -- boneless
3 cloves garlic -- minced
1 teaspoon oregano
1 teaspoon Kosher salt
1/2 teaspoon black pepper
6 cloves garlic -- coarsely chopped
2 tablespoons sour orange juice (see note)
1 tablespoon cilantro -- chopped
2 teaspoons Kosher salt
1 teaspoon black pepper
1 1/2 teaspoon cumin
1 teaspoon oregano
1 teaspoon thyme
1 cup sour orange juice (see note)
1/4 cup water
1 onion -- thinly sliced


Directions:

Preheat oven to 250 degrees. Rinse and pat dry pork roast. Using a sharp knife cut 1/4 inch long and deep holes all around roast. In a small bowl combine 3 cloves garlic, 1 teaspoon oregano, 1 teaspoon Kosher salt and 1/2 teaspoon pepper and make a paste. Rub this paste all over roast pressing it down into precut slits. Place roast in a large self sealing plastic storage bag. In blender, or food processor, combine remaining garlic, 2 tablespoon sour orange juice, cilantro, 2 teaspoons Kosher salt, 1 teaspoon black pepper, cumin, 1 teaspoon oregano and thyme. Process until smooth. Pour in 1 cup sour orange juice and pulse to combine. Pour marinade over pork roast, seal bag and marinate,refrigerated, overnight, turning several times. Take roast out of refrigerator 2 hours prior to cooking. Remove roast from bag reserving marinade, and place in a oven proof baking dish. Pour marinade into bottom of dish, place in the oven and bake 5 - 6 hours basting frequently. Roast should be very soft and on the verge of falling apart. If it not browned as deeply as you like, raise oven temperature to 400 degrees the last 20 - 30 minutes. Remove roast from pan and let rest 30 minutes. place roasting pan on top of stove over medium heat and add water. Stir to loosen browned bits on bottom of pan. Strain. Slice pork thinly, arrange on platter and pour juices over. Top with thin slices of onion a

Answer 2

Make a brine from water, brown sugar, apple cider vinegar, salt, garlic, onions and maybe some bayleaves Bring to a boil to dissolve the sugar, then cool. Put your pork in the brine,(I would use pork butt), and leave in the fridge for a couple days. Then, roast around 300 degrees for 7 or so hours until the inside has reached at least 165 or high( I let it go till 185, this makes it really tender) Let cool, about 5 mins per pound, then cut into chunks and put in a mixer and beat it apart, or pull aprt with 2 forks. The more salt or sugar in the brine, the more flavors it will absorb, just be careful because it might be too salty or sweet.

Answer 3

/2 cup Florida orange juice
1/4 cup Florida lime juice
2 tablespoons Florida garlic
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
2 pounds Florida pork loin roast, boneless


Step one:
Combine first six ingredients for marinade and pour over roast. Cover and refrigerate overnight.

Step two:
Place roast in pan, reserving marinade.

Preheat the oven to 450 degrees.

Roast the meat about 15 minutes.

Lower the heat to 350 degrees and roast another 40 minutes, or until juices run clear when the roast is pierced with a sharp knife.

A meat thermometer inserted into the thickest part of the meat should read about 155–160 degrees.

Step three:
Bring reserved marinade to a boil.

Let roast sit for 10 minutes, carve and pour reserved marinade over roast and serve.