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Slow-roasted Cuban Pork

Difficulty: moderate

Total Time: < 180min

Makes: 6-8

The Cubans love roast pork! You will often see a couple of pigs being kept in a back yard for a special Christmas treat and a Cuban pig roast is a common Street Food scene. This dish is not too hard to make, but the slow cooking does take a bit of time. Use free-range pork shoulder for the best results, though other cuts do work. Free-range pork costs around 40% more than factory farmed pork, but tastes much better – and nicer for the pigs too! Serve with Cuban Black beans (find the recipe after this one), rice and fried ripe plantain

Ingredients

2-3 kg rolled free-range pork shoulder - skin on

4 cloves minced garlic

2 litres fresh orange juice

1 chilli

Juice of four fresh limes

50ml rapeseed or olive oil

1 tabelspoon salt

1 tablespoon ground black pepper

1 tablespoon each of chopped cilantro/coriander and flat- leafed parsley

Instructions

  1. Blend the orange and lime juices, pepper, salt, oil, chopped chilli, herbs and garlic to make a marinade
  2. Score and pierce the pork
  3. Pour the marinade onto the pork, cover and marinate for at least two hours and preferably overnight
  4. Place the pork with the marinade in a baking tray and roast at 200c for 20 minutes
  5. Cover the pork with silver foil and return to the oven at 120c for around 2-3 hours until thoroughly cooked
  6. Take off the foil and return to the overn for 10-15 munites at 200c to crisp the skin
  7. Allow to cook for 10 minutes, take off the skin and any surplus fat, shred the epork and serve with rice, Cuban Black Beans and fried plantain
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