Cuban Pork

January 24, 2014Danita

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Recently, a young lady from our church got married.  At the shower we had for her, some of us who have been married a while, were talking about the “adjustments” that marriage brings.  You don’t realize how many things you do and think differently, mostly due to your upbringing.  We tend to assume everyone does things the same way our family does, but when you get married you come to the realization very quickly that every family is different. The key to adjusting to living with someone is to remember, just because you do things differently doesn’t necessarily make one way the “wrong” way.  Finding a compromise that works for your new “family” is very important.  

One area my husband and I had to make adjustments in was food.  I believe I’ve mentioned before, my husband grew up in Florida and his family really enjoyed the Cuban food there. He grew up eating just about everything and his mom made a wide variety of dishes including “Southern staples”, casseroles, Stir Fry and several Cuban dishes.  At restaurants he often tended to order entrees he’d never tried before and he almost always like them.    

I, on the other hand, grew up eating just “Southern staples” and tended to be a very picky eater.  The extent of my variety was spaghetti, the occasional Lasagna, and Mexican.  I loved Mexican, although we never made it at home, always went to the same Mexican restaurant where I would order the same thing every time…burrito and nachos.  I’m not sure I even realized there was such a thing as “Cuban” food.  

Now, finding a wife who could cook was VERY high on my husband’s priority list.  We were friends before we began dating and once had a conversation about characteristics the “ideal”  spouse would have.  It was a given, for both of us, that this person would love the Lord and seek to honor Him as the top priority in their life.  After that, my husband’s first “requirement” was, “She has to be able to cook”.  Fortunately, I could cook!  

I don’t remember the first time I had Cuban Pork, but it was at my in-law’s house, when I was still a picky eater.  Not wanting to offend, I tried it and to my surprise, I really liked it!  My mother in law has been gracious enough to share all her recipes with me.  Twenty-one years later (and WAY more pounds than I care to admit) I can say….I am no longer a picky eater and I also make a wide variety of food….including Cuban Pork!

Here’s the Recipe:

  • pork roast 4- 6 lb 
  • 2 cloves garlic – crushed (I used minced from the jar)
  • 2 tsp oregano
  • 1 tsp pepper
  • 1 Tbsp Olive Oil
  • 1 Tbsp all purpose flour
  • 2-4 Tbsp Adobo (seasoning)
  • 1/2- 1 cup Bitter Orange Marinade – by Goya 
  • If Bitter Orange is not available, substitute lime juice

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***Some ingredients may not be available in your area.  Check the “Mexican” food isle at your local store or try a “Hispanic” grocery store***

When we lived in PA, I would stock up on the Adobo when we would go to GA to visit my parents.  Only since we moved to TX have I been able to purchase Bitter Orange.

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In a small bowl, combine garlic, pepper, flour and oil to form a paste

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Rub mixture on all sides of pork roast

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Sprinkle liberally with Adobo seasoning

**I don’t measure, I just cover it**

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Place roast in a plastic bag and pour in Bitter Orange or lime juice

Seal tightly and refrigerate 8 hrs or overnight

**If possible, turn meat several times to marinate all sides**

(Getting up in the night to do this is NOT necessary, it’s still good)

When ready to cook:

Preheat oven to 325 degrees

Place roast and juice in roasting pan with lid (or cover with foil)

Bake about 30 minutes per pound

**Can also bake in the crock pot on high 4-5 hrs or low 6-8**

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When done, remove from pan and “slice”

**It will be so tender it shreds, so don’t look for nice uniform slices**

Getting these pictures without it falling apart wasn’t easy

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Best served with Black Beans and Rice!

Cuban Pork
Tender, moist and delicious pork roast with authentic Cuban flavors
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Prep Time
10 min
Cook Time
3 hr
Total Time
12 hr
Prep Time
10 min
Cook Time
3 hr
Total Time
12 hr
Ingredients
  1. pork roast - 4-6 lbs
  2. 2 cloves garlic - crushed (I used minced from the jar)
  3. 2 tsp oregano
  4. 1 tsp pepper
  5. 1 Tbsp Olive Oil
  6. 1 Tbsp all purpose flour
  7. 2-4 Tbsp Adobo (seasoning)
  8. 1/2- 1 cup Bitter Orange Marinade - by Goya
  9. If Bitter Orange is not available, substitute lime juice
Instructions
  1. In a small bowl, combine garlic, pepper, flour and oil to form a paste
  2. Rub mixture on all sides of pork roast
  3. Sprinkle liberally with Adobo seasoning
  4. Place roast in a plastic bag and pour in Bitter Orange or lime juice
  5. Seal tightly and refrigerate 8 hrs or overnight
  6. **If possible, turn meat several times to marinate all sides**
When ready to cook
  1. Preheat oven to 325 degrees
  2. Place roast and juice in roasting pan with lid (or cover with foil)
  3. Bake about 30 minutes per pound
Notes
  1. All ingredients may not be available in your area. Check the "Mexican" food isle at your local store or try a "Hispanic" grocery store
  2. Bone-in roast works best, but I have used boneless if it's on sale
  3. When using Adobo, just sprinkle until completely covered, I don't measure
  4. Can also bake in the crock pot on high 4-5 hrs or low 6-8
O Taste and See https://otasteandseeblog.com/

 

 

 

 

 

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