Cubanstyleporkstew Food

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CUBAN-STYLE PORK SANDWICHES



Cuban-Style Pork Sandwiches image

Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you don't have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 10 servings.

Number Of Ingredients 18

1 large onion, cut into wedges
3/4 cup reduced-sodium chicken broth
1 cup minced fresh parsley
7 garlic cloves, minced and divided
2 tablespoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons lemon juice, divided
2 teaspoons ground cumin
1 teaspoon ground mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless pork shoulder butt roast (3 to 4 pounds)
1-1/4 cups fat-free mayonnaise
2 tablespoons Dijon mustard
10 whole wheat hamburger buns, split
1-1/4 cups shredded reduced-fat Swiss cheese
1 medium onion, thinly sliced and separated into rings
2 whole dill pickles, sliced

Steps:

  • Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.

Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 943mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 5g fiber), Protein 33g protein.

CUBAN STYLE PORK STEW



Cuban Style Pork Stew image

Very tasty combination of hot and sweet. If plantains are not available, a large just-ripe banana is a good substitute.

Provided by HomeSchoolCook

Categories     Stew

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 lbs lean boneless pork, chunked
1/4 cup flour
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon salt
1/8 teaspoon ground cinnamon
1 onion, chopped
1 jalapeno chile, seeded and chopped
1 green bell pepper, chopped
2 cups beef broth
1 garnet yam, peeled and chunked
1 plantain, ripe, chunked
1 (15 ounce) can black beans, drained

Steps:

  • Combine flour and spices in plastic bag.
  • Half at a time, shake meat in flour mixture to coat then brown in oil in hot skillet.
  • Remove meat from pan, then saute onion and peppers until tender.
  • Return meat to pan along with vegetables, add remaining flour, broth and sweet potato; stir to blend flour.
  • Bring to a boil, reduce heat to simmer and cook for 30 - 45 minutes, until pork is tender. Stir in plantain and black beans and heat through.
  • Serve over cooked white rice.

CUBAN-STYLE PORK STEW



Cuban-Style Pork Stew image

A simple slow cooked Cuban style pork stew. Best served over a bed of rice to absorb the tasty liquid.

Provided by Paguma

Categories     One Dish Meal

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 12

5 lbs pork shoulder, trimmed
9 garlic cloves, chopped
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons red pepper flakes
4 teaspoons dried oregano
1 tablespoon ground cumin
1 small orange, grated zest and juice
1/2 lime, grated zest and juice
2 tablespoons vinegar
3 medium onions
1/3 cup vegetable broth

Steps:

  • Cut Pork shoulder roast into 2 inch cubes.
  • In a medium bowl, stir together garlic, black pepper, red pepper flakes, oregano and cumin. Add in the zest, juices and vinegar, stirring to make a paste.
  • Add the pork pieces and toss until evenly coated.
  • Cut the onions into think slices and arrange on the bottom of the slow cooker.
  • Pour the broth over the onions.
  • Arrange the pork in an even layer over the onions, pouring over any reserved marinade.
  • Cover and cook on high for 4 hours (or 8 hours on low) until the pork is fork-tender.

Nutrition Facts : Calories 706.1, Fat 51.4, SaturatedFat 17.8, Cholesterol 201.3, Sodium 769.3, Carbohydrate 8.4, Fiber 1.6, Sugar 3.1, Protein 49.7

CUBAN-STYLE PORK BURGERS



Cuban-Style Pork Burgers image

Provided by Food Network

Time 25m

Yield 6 burgers

Number Of Ingredients 12

8 ounces smoked Spanish-style chorizo links, casings removed
1 pound 96% lean ground pork
1/3 cup plain breadcrumbs, dried
1 large egg, beaten
1 small yellow onion, minced
1/3 cup green bell pepper, minced
1 garlic clove, minced
1/4 teaspoon kosher salt
6 hamburger buns, split
6 tablespoons Thousand Island dressing
2 cups shoestring potatoes (potato sticks)
4 green lettuce leaves

Steps:

  • Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, onion, green pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare a grill for direct cooking over medium-high heat, about 450 degrees F. Grill burgers, with the lid closed, for 5 minutes. Turn and finish cooking for 4 to 5 minutes more, until cooked through or until the internal temperature reads 160 degrees F on a digital meat thermometer. Remove from grill. Toast buns on the grill, about 1 minute per side. Build burgers on buns with 1 1/2 tablespoons dressing, 1/3 cup shoestring potatoes and one lettuce leaf. Serve immediately.

Nutrition Facts : Calories 510, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 115 milligrams, Sodium 1070 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 34 grams

CUBAN-STYLE PORK ROAST



Cuban-Style Pork Roast image

Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

10 garlic cloves, peeled
4 tablespoons fresh oregano leaves (from about 5 sprigs), or 2 teapsoons dried oregano
4 tablespoons extra-virgin olive oil
3 whole limes, cut in pieces
1 tablespoon coarse salt
One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)

Steps:

  • Puree garlic, oregano, olive oil, limes, and salt in a blender or food processor.
  • Place meat in a roasting pan, and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.
  • Preheat oven to 250 degrees. Remove meat from refrigerator 30 minutes before cooking. Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat easily shreds. Let rest for 15 minutes, then shred and serve.

CUBAN-STYLE ROAST PORK



Cuban-Style Roast Pork image

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

Provided by Michele Kerr Fielding

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h48m

Yield 8

Number Of Ingredients 11

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

Steps:

  • Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  • Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
  • Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
  • Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
  • Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g

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