Created By: Chef Keith Snow
Description:
Like being in Miami, this Cuban Pork Dish is flavorful and certainly classic when accompanied by black beans. Use left-overs for pressed Cuban sandwiches!
Ingredients:
2 tbs ground cumin
2 tbs black pepper
2 tbs garlic, granulated
2 tbs salt
2 tbs dried oregano
2 tbs Spanish paprika
juice of 1/2 orange
zest of 1 orange
bunch cilantro stems
3 tbs olive oil
4 pounds pork shoulder
Directions:
1. Combine dried ingredients with zest orange juice and olive oil, mix well to form a wet paste.
2. Rub this paste all over the roast.
3. Place in covered dutch over or roasting dish with 1 cup water.
4. Cook in moderate over…say 225-300 for 3- 4 hours or until extremely tender.
5. Serve with rice and beans.
Chef’s Note: Crumbled bacon and sliced Manzanillo Spanish olives are great on top!
corrbet May 26, 2010 at 12:13 am
I'm trying to stay away from Pork but when I did this dish I killed that thought! OMGosh!!!!!! It is OUT OF THIS WORLD! The pork is sooooo tender and soooooooo flavorfull! Downright me & my husband's favorite! So, now I gotta make it again! I'm gonna try making this seasoning recipe over Chicken.
keith February 5, 2010 at 6:32 pm
yup
Marcia February 5, 2010 at 2:33 am
I loved it. But I thought it had too much salt. Did I read the recipe correctly? 2 tablespoons?
Fell off the bone and was delicious.
keith February 6, 2010 at 2:06 pm
that is right..but for a HUGE pork roast…….4 lbs…
Keith
Daniel February 4, 2010 at 5:31 pm
A Cuban friend told me that instead of saffron which is very scarce and expensive, they use turmeric. What's your advise?
keith February 4, 2010 at 1:42 pm
that is fine…will not give as much flavor..but given the cost of saffron…the turmeric will work well..and give a nice color…
Keith
PS put some in the rice….if you serve it alongsidet he pork..makes it look beautiful
DAveA February 3, 2010 at 3:10 pm
awesome recipe. I wonder if i could do this for pork chops since I cook for just 2.
keith February 3, 2010 at 11:23 am
you could flavor them the same way…just broil them after they marinade
Keith