How To Make Cuban 24-Hour Roast Pork
This Cuban pork roast is glazed with flavorful ingredients and the brine for the boneless pork shoulder roast highlights tangerine juice flavor with spices.
Serves:
Ingredients
For the Brine:
- ½cupfresh orange,or tangerine juice
- ¼cupkosher salt
- 2tbspbrown sugar
- 1tbsprosemary,dried
- 1½tsppaprika,smoked or sweet
- 1½tspwhole black peppercorns
- ½tsporegano,dried
- 3garlic clove
- 1pork shoulder roast,boneless
For the Glaze:
- ½cuptangerine sorbet,or lemon, or orange
- 2tbspfresh tangerine,or lemon juice
- 2tbspbrown sugar
- 1tbspfresh lime juice
- orange slices,optional
- cilantro,chopped, optional
- 24Boston lettuce leaves,about 2 heads
- fresh salsa
Instructions
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In a small bowl, stir together 2 tablespoons of orange juice and cornstarch until smooth. Set aside.
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In a medium saucepan over medium-high heat, heat 1 tablespoon oil. Add shallots, ginger, garlic, and red pepper flakes; cook, stirring frequently, until shallots are lightly golden for about 3 minutes.
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Add the remaining orange juice, broth, and soy sauce. Bring to a boil; boil until reduced to 1 cup for about 6 minutes. Whisk in cornstarch mixture; boil for 1 minute. Remove saucepan from heat and set aside.
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Place pork slices cut side down on the work surface and flatten slightly with the palm of your hand to make medallions. Sprinkle with salt and pepper.
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In a 12-inch nonstick skillet over medium-high heat, melt butter with the remaining 1 tablespoon oil.
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Add pork and cook in batches until browned and cooked through for about 4 to 5 minutes per side. Transfer pork to a platter.
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Add sauce to skillet with drippings; place skillet over medium-high heat. Bring sauce to a boil, stirring to scrape up any brown bits.
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Stir in juices from pork on a platter. Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.
Brine:
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In a small saucepan, combine orange juice, salt, brown sugar, rosemary, paprika, peppercorns, oregano, and garlic. Bring to a boil; cook, stirring until salt and sugar dissolve for about 30 seconds.
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Pour into a large bowl and let cool slightly. Stir in 3½ cups of water. Refrigerate until cold for about 30 minutes.
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Place pork roast in a large Ziploc bag. Pour brine over roast and seal bag. Place bag in a large bowl and refrigerate for 24 hours, turning bag once.
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Preheat oven to 300 degrees F. Remove pork from brine and transfer to a large roasting pan. Cover loosely with foil. Roast pork for 6 hours, or until meat is very tender.
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Remove pork from the pan and set aside for 30 minutes. Pour pan juices into a bowl and skim off the fat. Set aside; do not clean the pan.
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Preheat broiler. Remove strings from pork and return pork to pan.
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Glaze:
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In a bowl, stir together sorbet, tangerine juice, brown sugar, and lime juice. Spread pork with glaze and broil about 5 inches from heat until browned for about 3 minutes.
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Remove roast to a cutting board and let rest for 15 minutes. Add pan juices to other reserved juices and reheat in a saucepan.
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Thinly slice pork roast and arrange on a platter. Drizzle with some of the hot pan juices; garnish with orange slices and chopped cilantro, if desired.
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To serve, place a slice or two of pork on a lettuce leaf, top with salsa, roll up, and eat.
Nutrition
- Calories: 86.57kcal
- Fat: 3.10g
- Saturated Fat: 1.07g
- Trans Fat: 0.03g
- Monounsaturated Fat: 1.27g
- Polyunsaturated Fat: 0.43g
- Carbohydrates: 10.50g
- Fiber: 1.18g
- Sugar: 8.76g
- Protein: 4.75g
- Cholesterol: 14.88mg
- Sodium: 186.65mg
- Calcium: 27.18mg
- Potassium: 179.06mg
- Iron: 0.60mg
- Vitamin A: 31.08µg
- Vitamin C: 18.82mg
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