An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Thursday, December 4, 2008

Cuban Roast Pork

This was *almost* there. The flavors were really reminiscent of my favorite dish (roast pork with sour orange mojo) at our favorite Cuban spot, Cafe 28. However, cooking a pork roast all day in a slow cooker rendered the meat pretty dry. Ok, very dry.

If I were making this again, I would either use a pork shoulder or I would use the pork roast, but make it in a Dutch oven on the stove top and cook for far less time. This recipe has great potential, so I will definitely be trying again.

I will post the ingredients and what I did this time. If anyone tries this will modifications that work, let me know!

Cuban Roast Pork
1 pork roast or pork shoulder
1 c. lime juice
1 c. orange juice
2 yellow onions, thickly sliced
6-8 cloves of garlic, coarsely chopped
1 bay leaf
Salt and pepper

Heat a tablespoon of olive oil in a skillet until hot. Season pork with salt and pepper and brown well on both sides (about 5 minutes per side).

Add to slow cooker, pour juices over the top, top with garlic and onions and add the bay leaf.

Let cook on low for about 5 hours (not the 10 hours that it ended up cooking for by the time I got home from work).

Slice pork and spoon onions and juices over the top. Serve with black beans and rice.

1 comment:

Momma Foodie said...

I made this using a pork shoulder and it was wonderful - very moist. It needs the added fat for long cooking. I reduced the amount of liquid by about 1/3 (2 Moro oranges and 3 limes), and added 1/2 tsp cumin, which is fairly typical in Cuban mojo. I'm going to reduce the remaining liquid, shred the remaining pork and make tacos for dinner one night.