Monday, June 1, 2015

Cuban-Style Roast Pork (Lechon Asado) with Cuban Black Rice and Beans (Moros y Cristianos)

Sour orange juice is the distinctive and defining ingredient in the marinade for this Cuban classic. My version (along with the rice and beans') is adapted  from the recipes by those Three Guys in Miami (check out their website at Pork butt is the best cut for this recipes. If you can't find sour orange juice, you can substitute with a mixture of lemon, lime and orange juice. Super moist and muy delicioso!

6-8 lb. boneless pork butt (aka pork shoulder)
1 head garlic, skins removed from cloves and minced
1 onion, chopped
1 tbsp. kosher salt
1 tsp. black pepper
1 tsp. dried whole oregano
2 tsp. ground cumin
2 cups sour orange juice (or 1 cup orange juice, 1/2 cup lemon juice, 1/2 cup lime juice)

1 cup olive oil

1. Place the garlic, onion, salt, pepper, oregano, cumin and orange juice in a blender and pulse several times until the mixture is just blended.

2. Heat the olive oil in a medium, heavy-bottomed saucepan until medium-hot. Remove the pan from the heat and gently add the blended veggie mixture. Stir and let cool to room temperature.

3. Poke the pork butt generously all around with a fork (this will help the marinade soak in and flavor the meat). Place the pork and 2/3 of the olive oil-sour orange mix into a large Ziploc bag. Place in the refrigerator and marinate at least 3-4 hours or preferably overnight.

4. Preheat the oven to 400F. 

5. Remove the pork from the marinade (reserve the marinade) and place into a roasting pan. Pat dry. Roast for 20 minutes, then lower the temperature to 325F. Continue roasting (approx. 1 hour per pound), basting occasionally with the reserved marinade, until the internal temperature is 175F. 

6. Remove the roast from the oven, cover loosely with foil, and let rest 15-20 minutes before slicing. 

7. Heat any leftover marinade in a small saucepan (bring to a boil and cook about 1-2 minutes) and serve on the side.

8. Serve the pork with Cuban Black Beans & Rice (recipe follows).

Chopped onion, minced garlic, lemon juice, orange juice, lime juice, black pepper, cumin, salt, and dried whole oregano.

Blend all the above ingredients in a blender.

Heat the olive oil to medium hot.

Remove the olive oil from the heat and gently stir in the blended ingredients.

Prick the pork butt all over with a fork.

Place the pork and marinade into a Ziploc bag. Refrigerate 3-4 hours or overnight.

Remove the pork to a roasting pan and pat dry (reserve the marinade). 

Roast, basting occasionally, until the pork registers an internal temperature of 175F.

3 tbsp. olive oil
3 slices thick cut bacon, chopped into 1" pieces
1 onion, minced
4 cloves garlic, minced
2 green bell peppers, seeded and chopped
2 bay leaves
1/2 tsp. dried whole oregano
1/4 tsp. ground cumin
1 tsp. salt
1 1/2 cups long grain rice

2 15-oz. cans black beans
1 tbsp. red wine vinegar
2 cups water

1. Heat the olive oil in a saute pan over medium low heat and add the bacon. Saute 5-6 minutes until lightly golden. Add the onion, garlic and bell peppers and saute 5 minutes until tender. 

2. Add the bay leaves, cumin, oregano, salt, and rice. Stir to blend. 

3. Add the beans and their juices, red wine vinegar and water. Bring to a boil, then reduce to medium low. Cover and simmer 30-40 minutes. 

Chopped bacon, bell pepper, onion, garlic, and bay leaves. 

Saute the bacon in olive oil 5-6 minutes until lightly browned. 

Add onion, garlic, and bell pepper and saute 5 minutes or until tender.

Add rice, bay leaves, cumin, oregano and salt. 

For the rice: olive oil, red wine vinegar, salt, ground cumin, dried oregano and canned black beans. 

Add beans and their juices, red wine vinegar, and water. Cover and simmer 30-40 minutes. 

Rice should be fluffy. 

Serve the pork with the rice and beans on the side. 

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