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Quick question: Why add olive oil to the Cuban Roast marinade if using a pork shoulder
- Thread starter anna_x
- Start date
I guess you could but it doesn't need it. I have really searched around
for a recipe and I found these taste just like what they serve in Cuban restaurants here in S. FL. It is "3 Guys From Miami" and I was going to link to the web site but it says it is not secure so I'll link to a wiki page. They have some great recipes. I hope they upgrade their security soon.
https://en.wikipedia.org/wiki/Three_Guys_from_Miami
for a recipe and I found these taste just like what they serve in Cuban restaurants here in S. FL. It is "3 Guys From Miami" and I was going to link to the web site but it says it is not secure so I'll link to a wiki page. They have some great recipes. I hope they upgrade their security soon.
https://en.wikipedia.org/wiki/Three_Guys_from_Miami
Is there anyone here that can check the site and see if it is safe?
https://www.google.com/search?sourceid=navclient&aq=&oq=&ie=UTF-8&rlz=1T4GGHP_enUS676US676&q=3+guys+in+miami&gs_l=hp..2.41l24.0.0.0.3542...........0.&gws_rd=ssl
https://www.google.com/search?sourceid=navclient&aq=&oq=&ie=UTF-8&rlz=1T4GGHP_enUS676US676&q=3+guys+in+miami&gs_l=hp..2.41l24.0.0.0.3542...........0.&gws_rd=ssl
Here is the link to the Three Guys recipe for Lechon Asado (Roasted Pork)
Lechón Asado -- Roast Pork Cuban-Style
By Three Guys From Miami
Prep time: 15 minutes
Cook time: 4 to 8 hours
Total time: 5 hours 15 minutes
Yield: 8 servings
Cook this roast slowly to make it tender and flavorful.
INGREDIENTS:
6-pound fresh ham or pork shoulder roast
20 cloves garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 and 1/2 cups sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
1 cup onion, minced
1 teaspoon oregano
1 and 1/2 cups olive oil
Mash the garlic, salt, and peppercorns together with a mortar and pestle.
Add dried oregano, onion, and the sour orange to make a mash -- mix thoroughly.
Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We're looking for something in the neighborhood of 220 degrees F. Remove the saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool.
Pierce the pork as many times as you can with a sharp knife or fork.
Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.
Oven
To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)
Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.
Grill
Use a covered grill, such as the Webber kettle or a covered gas grill. Bank the coals to each side, leaving an empty space beneath your fresh ham or pork shoulder roast. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat. You want a low heat, so do not over do it with the coals!
Spoon extra marinade over the roast occasionally as it cooks. If not using a gas grill, add charcoal to the sides as needed to maintain roasting temperature. Using a meat thermometer, roast should be removed from the grill when the temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)
Immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
Stovetop
Place the fresh ham or pork shoulder in a large Dutch oven, or a covered stock pan -- whatever you have that the pork will fit in. Add about one cup of marinade to the pan. Bring to a boil. Adjust the heat to low, cover and cook until completely done. Add additional marinade as needed to keep at least one inch of liquid in bottom of pan -- otherwise the roast will burn. Using a meat thermometer, roast should be removed from the pan when the temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)
Servings based on the size of your ham. Allow about 1/4 to 1/2 pound per person, depending on side dishes.
https://icuban.com/food/lechon_asado.html
Lechón Asado -- Roast Pork Cuban-Style
By Three Guys From Miami
Prep time: 15 minutes
Cook time: 4 to 8 hours
Total time: 5 hours 15 minutes
Yield: 8 servings
Cook this roast slowly to make it tender and flavorful.
INGREDIENTS:
6-pound fresh ham or pork shoulder roast
20 cloves garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 and 1/2 cups sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
1 cup onion, minced
1 teaspoon oregano
1 and 1/2 cups olive oil
Mash the garlic, salt, and peppercorns together with a mortar and pestle.
Add dried oregano, onion, and the sour orange to make a mash -- mix thoroughly.
Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We're looking for something in the neighborhood of 220 degrees F. Remove the saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool.
Pierce the pork as many times as you can with a sharp knife or fork.
Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.
Oven
To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)
Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.
Grill
Use a covered grill, such as the Webber kettle or a covered gas grill. Bank the coals to each side, leaving an empty space beneath your fresh ham or pork shoulder roast. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat. You want a low heat, so do not over do it with the coals!
Spoon extra marinade over the roast occasionally as it cooks. If not using a gas grill, add charcoal to the sides as needed to maintain roasting temperature. Using a meat thermometer, roast should be removed from the grill when the temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)
Immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
Stovetop
Place the fresh ham or pork shoulder in a large Dutch oven, or a covered stock pan -- whatever you have that the pork will fit in. Add about one cup of marinade to the pan. Bring to a boil. Adjust the heat to low, cover and cook until completely done. Add additional marinade as needed to keep at least one inch of liquid in bottom of pan -- otherwise the roast will burn. Using a meat thermometer, roast should be removed from the pan when the temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)
Servings based on the size of your ham. Allow about 1/4 to 1/2 pound per person, depending on side dishes.
https://icuban.com/food/lechon_asado.html