Cuban Roast Pulled Pork
photo by DeliciousAsItLooks
- Ready In:
- 5hrs 10mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 4 -5 lbs pork shoulder (or large Boston Butt Roast with bone in, skin on)
- 2 tablespoons garlic cloves, minced
- 1 large onion, sliced
- 1⁄4 cup dark rum
- 3 tablespoons olive oil
- 3⁄4 cup fresh orange juice
- 1⁄4 cup fresh lime juice
- 1 teaspoon oregano, dried (or 1 tbl fresh)
- 1 teaspoon cumin, ground
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 large onion, sliced
- 1 cup chicken stock (or water)
directions
-
Directions (Oven Version with Crackling):
- Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
- Pull the pork out of the fridge 1 hour before roasting, take it out of the bag, set it with its skin side up, wipe the skin dry and let sit for 1 hour.
- Score the skin in 1/2 inch intervals and rub salt generously into the skin.
- Place the pork in a roasting pan, skin side up, roast in a preheated 450F oven for 20 minutes or until the skin has become crackling, ie it has become golden, hardened and crispy.
- Reduce the heat to 325F and roast until the pork reaches 170F for slicing or 195F for shredding, about 2-3 hours or 4-6 hours respectively. If the skin starts to get too dark tent it loosely with foil without folding the edges over to prevent steaming.
- Let the pork rest for 15 minutes, remove crackling and cut into small pieces, discard any extra fat and then slice or shred the pork. Remove the fat from the juices and serve with sliced pork or mix into shredded pork.
- Meanwhile heat 2 tablespoons of the juices from the roasting pan in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
- Serve the pork with the caramelized onions and remaining mojo.
-
Directions (Slow Cooker Version):
- Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
- Place the pork in a slow cooker/crock-pot with the skin side up along with the marinade and cook on low for 8-10 hours.
- Let the pork rest for 15 minutes, discard the fat layer and then shred the pork.
- Meanwhile heat 2 tablespoons of the juices from the slow cooker/crock-pot in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
- Serve the pork with the caramelized onions and remaining mojo.
- Tip: Mix some mojo into the pork after pulling it; man is that mojo ever good! Make sure to make enough pork to make Cuban Sandwiches with leftovers!
Questions & Replies
Reviews
-
This was fantastic. From the aroma it spread throughout the house to the flavorful and tender pork. Home run for a first time recipe. We ate it with rice for a couple of days, then tacos a few days. We froze the rest and used it a few weeks later to make hash for brunch. Planning to make and take to a friend during her maternity leave.
-
I did not have sour oranges so I added lemon juice. This was SO freaking GOOD!!! I can't imagine a better pork roast. We couldn't wait for it to cook all the way before we started slicing off little bits to taste. I cooked for the 1st 20 minutes as directed then moved it over to the crock pot. OH MY GOD
-
I made this to use in Recipe#504803, and it was perfect! Made it overnight in the crockpot, and then made the sandwiches for lunch that day. It was so tender that it wanted to fall apart into shreds, but I did my best to carefully slice it so we would have proper Cuban sandwiches. I had trimmed my pork pretty well before cooking, so I kept most of the cooking liquid to drizzle over the pork for extra flavor. I will be making this again, thanks for posting! Sorry, no photo, camera went to work with DH that day. Made for The Hot Pink Panthers for ZWT9 Family Picks
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
<p><br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo /> <br /><br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><a href=http://photobucket.com target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/ZWT3-Participation.gif border=0 alt=Photo /></a> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><img src=http://www.recipezaar.com/members/home/1535/CLC1.gif alt=/ /> <br /><br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Derfcookathon.jpg alt=/ /> <br /><br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/Other/tagforpage1.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><a href=http://s7.photobucket.com/albums/y254/Missymop/?action=view?t=gumnuts.jpg target=_blank><img src=http://i7.photobucket.com/albums/y254/Missymop/gumnuts.jpg border=0 alt=Photobucket /></a> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-Diner.jpg alt=/ /> <br /><img src=http://www.satsleuth.com/cooking/Swap14.JPG alt=/ /> <br /><br /><br />Adopted banner: <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/TasteofYellowSTICKER.jpg alt=/ /> <br /><br /><img src=http://i10.photobucket.com/albums/a132/tgifford/ZWT4/gastronomic%20gauchos/GGneon-logo.gif alt=/ /> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif alt=/ /> <br /><br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BBQlSTKR.jpg alt=/ /> <img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/ZaarStar-AMBanner.jpg border=0 alt=Photobucket /> <br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg alt=/ /> <br /><br /><img src=http://i68.photobucket.com/albums/i25/bayhill/footballpool-1.jpg alt=/ /> <br /><img src=http://i161.photobucket.com/albums/t237/akplongmeadow/AdoptATag2-2-1.jpg border=0 alt=Photobucket /> <br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/BreakfastanytimeSTCK.jpg alt=/ /> <br /><img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/totmtaggame-1.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><br /><a href=http://easyhitcounters.com/stats.php?site=diner524 target=_top><img src=http://beta.easyhitcounters.com/counter/index.php?u=diner524&s=blgrv border=0 alt=Website hspace=4 vspace=2 align=middle /></a> <br /><a href=http://easyhitcounters.com/ target=_top>Free Counter</a> <br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=lazymecookathon.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/lazymecookathon.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt=/ /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg border=0 alt=Photobucket /> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view¤t=Samsbutton.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/Samsbutton.jpg border=0 alt=Photobucket /></a></p>