Cuban Style Pork Roast

This recipe is one that is very near and dear to me and the Kron family. My husband grew up in Miami and lived near his uncle and his wife, who is from Cuba. Boy, can that lady cook! This is one of her recipes that has been passed along throughout the years. This recipe is very adaptable to your tastes and can absolutely be played with. The key is the stuffing of the garlic prior to roasting. You absolutely can not overdo the garlic in this recipe… IT CAN’T BE DONE! I’ve tried. The garlic is where the pork gets most of the flavor so really go to town here.

Nifty trick for the Garlic- Put the whole head of garlic into a mason jar (or something that resembles one), put on the lid and SHAKE SHAKE SHAKE! All the cloves should separate. Discard the trash. Next, if you want to peel the garlic, put all the cloves back into the jar, put on the lid and SHAKE SHAKE SHAKE! This should remove the peels and give you nice cloves ready for stuffing!

This is my SUPER simple version. Yes, I’ve made my own mojo, dressed it up with fresh fruit juice, played with extra seasonings, but I’m hear to tell you that it doesn’t really make THAT big of a difference, in my opinion, so why not go for the easy version? Also, this is one of those recipes that you just kind of have to eyeball. I can’t tell you exact amounts, SORRY! We have made this on endless occasions where we need to feed a crowd and I will vouch that we have never ran out of food or had an unsatisfied guest. That being said, while our guests are always pleased, my husband and I wanted to come up with another way to enjoy this roast- we always just serve it with black beans and saffron rice (which is amazing, don’t get me wrong!). So, after discovering our local Latino Market, we were inspired to make some tacos with their house made corn tortillas! Check out the market here: (Los Portales Supermarket)

Here’s a picture of some of our tacos… aren’t they the prettiest things you ever did see?? I’m working up a separate post to showcase these bad boys and all that goes into them so stay tuned!

*Update: Check out my Pork Tacos recipe: HERE!*

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Again, I know the recipe isn’t exact, but it’s very forgiving so don’t fret. The only things I’m going to be adamant about are to go nuts with the garlic and don’t use too much Lawry’s or Mojo. A nice dusting of Lawry’s and a solid drizzle of Mojo is all you need. I remember making this for the first time and thought the amount of Mojo that my husband used couldn’t possibly be enough! But, rest assured, the pork will give off plenty of delicious juices for you to use while basting. If at any point you feel the roast is drying out, BY ALL MEANS add more mojo, water, beer, whatever! You can’t have a dry roast, now!

Where do you get such a hunk of meat? Our local Costco sells them for $25-$30 and it will legitimately feed probably 20 people (and probably still have leftovers!). This pork is great to freeze as well. We usually make a bunch, pop it in some FoodSaver bags in individual meal sized portions, and when we’re ready it thaws out in no time and is great reheated in the oven.

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Finished Pork Roasts

Cuban Style Pork Roast

  • Servings: 30
  • Difficulty: Easy
  • Print

 

Ingredients

  • 2-3 Heads of Garlic separated into unpeeled cloves
  • 2 Large Pork Roasts (approx 15 lbs)
  • Approx 3-5 Tbs Lawry’s Seasoned Salt
  • Approx 3-4 Tbs ground Black Pepper
  • 1/4 cup to 1/2 cup Goya brand Mojo Criollo Sauce

Directions

  1. Preheat over to 250 degrees.
  2. Prep the pork by cutting small slits throughout and inserting whole garlic cloves. I would recommend spacing them out every 1-2 inches. The garlic is where the pork gets most of it’s flavor so be generous!
  3. Place roast in pan fat side up.
  4. Generously season the top only with Lawry’s and Black Pepper.
  5. Drizzle Mojo Sauce all over the pork.
  6. Place in 250 degree over for 8-10 hours or until internal temperature reaches 195 degrees.
  7. Baste with it’s own juices every hour or so.
  8. Shred pork and add back to pan with juices.
  9. Optional- Return to oven for an additional 10-15 minutes so allow pork to cook a little more in the juices.

This makes a TON of pork, but it freezes very well in vacuum sealed bags (i.e. FoodSaver). To reheat, simply put back into a preheated 375 degree oven for about 15-20 minutes or until heated to your liking.

Again, I’m new to this stuff so please feel free to let me know if you have any questions or… if you tried it, how’d it turn out?! I’d love to hear any and all feedback. Gracias, amigo!

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