Are you looking to transport yourself and your taste buds to the vibrant and enticing flavors of Cuba? Then, look no further than this Garlic and Red Wine Cuban Roast Pork recipe. As a food enthusiast, I can assure you that this easy-to-follow recipe is sure to captivate your palate and leave your guests asking for seconds.
This pork roast is infused with a perfect blend of garlic, dried oregano, dried rosemary, red wine, and other exquisite ingredients that will fill your home with the tantalizing aromas of Cuban cuisine. Whether you are looking to impress your family at dinner or entertain friends at a party, this slow cooker pork shoulder recipe is guaranteed to add zing and pizzazz to any occasion.
So, get ready for a flavorful adventure with our Garlic and Red Wine Cuban Roast Pork recipe. You won’t regret it!
Why You’ll Love This Recipe
Are you on the lookout for a new recipe that will spice up your dinner table? Look no further than this Cuban-inspired garlic and red wine roast pork recipe. Why should you try it? For starters, this recipe combines the bold flavors of garlic and red wine along with a medley of herbs like dried oregano and rosemary, creating an explosion of flavors in every bite.
But what makes this dish even more special is the way it’s prepared. The roast pork is slow-cooked to perfection, making it incredibly juicy and tender – perfect for pulling apart and serving with some black beans or rice on the side. Not only does cooking it slowly produce mouth-watering results, but it also means that the preparation involves minimal time and effort.
Plus, this recipe can be customized to fit your personal preferences by substituting or adding ingredients. Try using white wine instead of red for a lighter flavor profile, or swap out the pork shoulder for tenderloin if you prefer a leaner cut of meat.
Serve it up as a main course at your next family dinner or make-ahead and slice it up for sandwiches throughout the week. This recipe is versatile and satisfying any way you choose to enjoy it.
So why wait? Treat your taste buds to something special, and try making this Cuban-style garlic and red wine roast pork recipe today!
Here are the ingredients needed for this delicious Cuban-inspired pork recipe:
- 1 (2-3 lb) boneless pork shoulder
- 1 head of garlic, cloves peeled and minced
- ⅓ cup fresh orange juice
- ¼ cup fresh lime juice
- ¼ cup fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon brown sugar
- ½ cup olive oil
- ⅓ cup red wine vinegar
- ½ cup dry red wine
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 tablespoon dried oregano
- 1 tablespoon dried cumin
- Juice of 3 sour oranges (or a mix of orange and lime juice)
- Zest of one sour orange (about a tablespoon)
Substitutions and Variations:
If you cannot find sour oranges, you can replace them with equal parts of orange juice, lime juice, and lemon juice. Pork tenderloin can be used instead of the pork shoulder, but the cooking times will be shorter. If you prefer to use a slow cooker, cook the pork for about 8 hours on low or until it is fall-apart tender. White wine can be substituted for the red wine in the recipe.
The Recipe How-To
Step 1: Preparing the Mojo Sauce
- ½ cup olive oil
- ¾ cup orange juice
- 1/3 cup fresh lime juice
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 tbsp chopped garlic (about 6 cloves)
- Salt and pepper to taste
First, prepare the mojo sauce that will flavour the Cuban roast pork. Heat the oil over medium heat in a small pot. Stir in the garlic and cook for approximately thirty seconds. Add in the orange juice, lime juice, oregano, cumin, salt, and pepper. Cook until it has reduced by almost half of its original size while stirring occasionally. Once done, transfer to a bowl to cool.
Step2: Preparing the Pork Roast
- 5 lbs boneless pork shoulder or pork leg
- Salt and pepper to taste
- Garlic powder to taste
- 1 large onion cut into wedges
- 2 cups beef or chicken broth
Next up is preparing the roast pork. First, generously season the pork with some salt, pepper and garlic powder. Thoroughly massage it into every inch of meat.
Then put sliced onions at the bottom of crockpot or dutch oven. Pour over two cups of beef or chicken broth so your meat will stay moist while cooking. Place your prepared pork roast in the pot on top of nicely arranged onions.
Step3: Cooking Time
Coooking times vary based on how you choose to cook your cuban style roast pork. Here are a few options:
For oven cooking:
Preheat your oven to 300 degrees F (150 degrees C). Cover dish with aluminum foil.
Roast in oven for around three hours or until fork-tender.
For slow cooker method:
Set slow cooker on low heat and cook for eight hours
Once the pork is done, let it rest for 15-20 minutes to absorb all of the flavorful juices. Cut into slices, pour fresh sauce over it and serve with your cuban style rice and beans for a fantastic dinner.
Substitutions and Variations
Are you looking to change things up a bit and put your own spin on this recipe? Fear not, as there are plenty of substitutions and variations that can be made to suit your tastes and preferences.
For starters, if you’re not a fan of garlic, you can definitely reduce the amount used in this recipe. While the garlic adds depth of flavor to the dish, some may find it overpowering. To achieve a more subtle garlic taste, simply use fewer cloves.
Additionally, if you don’t have red wine on hand, white wine can be substituted as well. This will give the dish a lighter flavor and won’t be as rich as using red wine. You can also try using cooking sherry or apple cider vinegar for added acidity.
If you’re not a fan of pork, this recipe can also work well with other meats such as chicken or beef. However, depending on the meat used, cooking time may need to be adjusted accordingly.
For those who prefer spicier dishes, consider adding some crushed red pepper flakes or cayenne pepper to the marinade for an added kick.
Finally, if you’re feeling adventurous with your substitutions and variations, try incorporating different herbs such as cumin or sage instead of using strictly dried oregano and rosemary. The possibilities are endless, so don’t be afraid to get creative with this delicious Cuban-style roast pork recipe!
Serving and Pairing
Once the garlic and red wine Cuban roast pork has finished cooking, the aroma will instantly excite your senses. You can serve it on a platter garnished with fresh parsley, lime wedges, and diced onions. This dish pairs perfectly with black beans, rice, or a side of plantains to help absorb the flavorful juices. The robust flavors of this Cuban-style roast pork go well with simple sides that do not overpower the main course.
For wine pairing, red wine is a must for this recipe since it is one of the main ingredients. A robust and full-bodied Zinfandel complements the richness of the pork and brings out its sweet and spicy notes. Alternatively, a Malbec or Shiraz with high tannins will do an excellent job of balancing out the citrusy flavor of the dish.
If you prefer white wine, go for a Chardonnay with some oakiness to match the bold flavors of the garlic and oregano. A crisp Sauvignon Blanc can also complement the fatty texture of the roast pork while adding an acidic punch to cut through its richness.
Lastly, for non-alcoholic options, you can pair this delicious Cuban-style roast pork with chilled limeade or freshly squeezed orange juice. This non-alcoholic choice adds a bright tangy flavor that balances out the heavier profile of this pork recipe.
In summary, let’s raise our glass to this amazing garlic and red wine Cuban roast pork recipe! It’s highly recommended to enjoy it alongside simple sides such as black beans, rice or plantains and always paired with a nice glass of full-bodied Zinfandel or premium Chardonnay for those who prefer white wines.
Make-Ahead, Storing and Reheating
When it comes to making this Cuban roast pork recipe, it’s always a good idea to prepare it ahead of time to allow the flavors to develop and intensify. After cooking, you can easily store leftovers for later use or make-ahead for meal planning.
To store the cooked pork roast, transfer it into an airtight container and place it in the refrigerator for up to three days. You can also freeze the cooked roast in a freezer-safe bag or airtight container for up to two months.
Reheating the pork is quick and easy. You can use a microwave or reheat it in the oven until heated through. Make sure to reheat it at a low temperature, around 325°F to prevent drying out.
If you’re planning on making this dish ahead of time, you can also prep all ingredients beforehand and marinate the pork overnight before cooking. This way, all you have left is to add everything into the slow cooker or oven and cook.
Overall, this dish is perfect for make-ahead meals, potlucks, or hosting dinner parties. With just a bit of preparation and proper storage techniques, you can enjoy this delicious Cuban-style roast pork any day of the week!
Tips for Perfect Results
For the perfect garlic and red wine Cuban roast pork recipe, there are a few tips that will help you achieve a delicious result. As this recipe is all about slow-cooking and marinating, following these steps will ensure that your pork is cooked to perfection and packed with flavor.
Tip #1: Marinate Overnight
The first and most important tip for this recipe is to marinate your pork overnight. This will allow the meat to soak up all the flavors of the garlic, red wine, and herbs. The longer the marinade, the tastier the meat will be. Ensure you have all the ingredients listed on the ingredient list, mix them according to directions, then place them in a resealable plastic bag or a large bowl covered with plastic wrap.
Tip #2: Baste Frequently
Basting your pork while it cooks is key to keeping it moist and succulent. As you cook your Cuban-style roast pork, use a spoon or brush to spread leftover marinade over the meat every hour or so. This also adds an extra depth of flavor with every layer.
Tip #3: Use a Meat Thermometer
As cooking times vary depending on different slow cooker models, using a meat thermometer may give you peace of mind when it comes to knowing when your pork is done. Internal temperature gauges should read between 145°F (63°C) and 160°F (71°C) before serving.
With these simple tips for perfecting your garlic and red wine Cuban roast pork recipe, you’ll be sure to impress anyone who tries it out. Enjoy!
All in all, this Garlic and Red Wine Cuban Roast Pork Recipe is a fantastic way to add a little Cuban flavor to your dinner table. With its succulent, tender texture and robust, aromatic flavors, it’s sure to become a crowd-pleaser in no time. This recipe is perfect for special occasions, family gatherings, or just a fun weeknight meal.
So go ahead and give this recipe from Redgenius Kitchen a try! You won’t be disappointed with the delicate blend of garlic and red wine that makes this dish so irresistible.
Don’t forget to experiment with different ingredients and variations to tailor it to your personal tastes. Whether you’re using pork chops, pork leg or pork tenderloin, this recipe is guaranteed to add some Cuban style flavor to your cooking repertoire.
The next time you want something with a little more punch for dinner, consider making this delicious Garlic and Red Wine Cuban Roast Pork Recipe – we guarantee that it’ll help you channel the spirit of Cuba and satisfy your taste buds at the same time!
Garlic and Red Wine Cuban Roast Pork Recipe
- 5 lbs pork roast, with bone
- 6 cloves garlic, chopped
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried oregano
- 1 cup red wine
- 6 cloves garlic, halved
- Marinate pork overnight in red wine, 6 cloves of chopped garlic, rosemary and oregano.
- Preheat oven to 325 degrees F.
- Transfer pork roast and marinade to a large Dutch oven and make twelve slits in the roast.
- Insert a halved garlic clove in each slit.
- Cover and roast pork for about 3 hours or until a meat thermometer inserted in thickest part of meat reads at least 165 degrees F.
- Let sit for 10 minutes before slicing and serving.