Havana Pork (Cuban)

Cuban cuisine is a blend of African, Spanish, Taino, and other Caribbean cuisines. Some Cuban recipes share those respective spices and techniques, in particular with the Caribbean. This results in a blend of several different cultural influences. A small but not insignificant Chinese influence can also be accounted for,is also found mainly in the Havana area.

Prep Time 600 mins

Cook Time 360 mins

Total Time 16 hrs

Cuisine: Cuban, North America

Courses: Mains

Difficulty: Intermediate

Servings: 8

Ingredients

Pork

2 kg pork shoulder/butt (skinned and boneless)

Marinade

190 ml of extra virgin olive oil
15 g fresh coriander
50 g mint leaves
1 tbsp orange zest
190 ml orange juice
125 ml lime juice
10 garlic cloves
½ tbsp dried oregano or 1 tbsp fresh oregano
2 tsp ground cumin
1 tsp Maldon salt
1 tsp freshly cracked black peppercorns

Mojo Sauce

¼ white onion (puréed)
2 tbsp lime juice
65 ml orange juice
salt and black pepper

Instructions

1
Gather all the marinade ingredients and place in a blender until the herbs and garlic are finely chopped. Alternatively, you can finely chop/ mince the garlic and herbs then mix all ingredients in a bowl.
2
Place in a large ziplock (other brands are available) bag along with the pork. Place in the fridge overnight in a bowl to avoid any seepage.
Keep the pork refrigerated throughout the overnight marinade and place the bag in a bowl or tray as written to contain any leakage from raw meat.
3
The next day, preheat the oven to 220°C/425°F (200°C (fan)). Remove the pork from the marinade and leave out at room temperature for at least 1 hour. Keep the marinade as we shall be using this later.
The retained marinade has been in contact with raw pork. Keep it separate from ready-to-eat food and use it only in the later sauce step where it is brought to the boil.
4
Place the pork in a suitable roasting tin to capture the juices as it cooks which will both aid to keep it moist and assist with basting. Roast, uncovered, for 30 minutes then baste with the pan juices several times.
5
Reduce the heat to 190°C/375°F (170°C) and roast for another 1 ½ - 2 hours, basting every 30 minutes, until the internal temperature reaches 65°C/150°F. At this point, the pork is cooked, still very moist, juicy, and you are still able to carve it. We don't want this to be pulled pork, that's a whole different story.
Use a clean probe thermometer in the thickest part of the joint, avoiding bone or large pockets of fat. Let the pork rest before carving so the temperature and juices can settle.
6
For the Mojo Sauce, place the retained marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan juices into a small saucepan. Bring to boil and simmer for 3 to 5 minutes.
Because the retained marinade contacted raw pork, make sure the whole sauce reaches a proper boil before the simmering period begins.
7
If you wish you could add extra lime juice or even a touch of sugar to balance to your specific taste. Turn the heat down and simmer for a further 1 minute, then remove from the stove and set aside as you carve across the grain.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 767.81kcal

% Daily Value *
Total Fat 62.68g97%
Saturated Fat 18.09g91%
Cholesterol 170.00mg57%
Sodium 446.35mg19%
Potassium 956.50mg28%
Total Carbohydrate 6.76g3%
Dietary Fiber 0.58g3%
Sugars 2.95g
Protein 45.06g91%

Vitamin C 25.10 mg
Calcium 49.59 mg
Iron 3.31 mg
Vitamin D 2.00 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.