Monday, December 10, 2012

christmas eve cuban pork roast


every christmas eve my brother and his wife have a party.. and janet's parents make amazing cuban pork.. the first year they made it shell and i were skeptical.. we had never had it before nor had we ever had black beans or jasmine rice.. we were instantly hooked and it's something we look forward to every year.. well this year we are going to be in hawaii the week of christmas and no cuban pork for us so i decided to make it last weekend since we were going to miss out.. it's so good.. it's in my top 5 favorite meals.. i have made it before and my previous post is here.. i changed this one only a little bit.. basically i changed the cooking time and temp.. that's it.. i can't suggest this dish enough.. if you've never had it it's time to make it .. if you've had it before it's time to have it again..


christmas eve cuban pork

prep time: 10 minutes (marinade 12-24 hours)
cooking time: 4 hours
servings: 6
ingredients:

1 tsp. cumin
4 cloves of garlic, chopped
1 tsp. dried oregano
1/3 cup orange juice
3 tbslp. fresh lemon juice
3 tblsp. fresh lime juice (i used my key limes)
2 tblsp.  olive oil
salt and pepper
4 lb. pork shoulder or butt

in a medium bowl combine cumin, garlic, oregano, salt, pepper, oj, lemon juice, lime juice and olive oil.. whisk until well incorporated.. put your roast in a zip lock bag and pour marinade over meat and seal.  kinda squish it all around to get it well covered.. place in fridge for 12-24 hours.. remove from fridge and allow to come up to room temperature.. about 30 minutes.. pre heat oven to 300 degrees.. transfer pork and marinade to a roasting pan and put in oven for 3 hours.. bast with pan juices every 1/2 hour if for some reason you run out of pan juices you can add chicken broth.. after 3 hours crank the heat up to 450 and cook for a 1/2 hour to crisp up the outside.. your looking for an internal temp of 145.  remove from oven and loosely cover with foil and allow to sit for 15 minutes.. carve and serve with black beans and jasmine rice..

 
black bean soup
 
prep time: 10 minytes
cooking  time: 1 hour
servings: 6
 
ingredients:
 
2 (10 oz.) can of black beans
1 onion, chopped
1 medium any color bell pepper
3 cloves of garlic, minced
1 tsp. cumin
1 tsp. oregano
1 tblsp. red wine vinegar
1 tsp. sugar
salt and pepper
cilantro for garnish
olive oil
 
two twirls around a medium sauce pot of olive oil.. saute onion and pepper until tender about 5 minutes.. add garlic.. saute a few minutes more.. add beans and the liquid and all other ingredients except for cilantro..bring to boil then drop the heat to a simmer and allow to simmer for 1 hour.. remove from heat sprinkle with cilantro and serve with cuban pork and jasmine rice..
 
enjoy and get cook'n!!
 

1 comment:

  1. Sounds wonderful! Maybe this will be our Christmas Eve meal. It sounds great!

    ReplyDelete