cuban

The first time I cooked a Cuban-style pork shoulder, what came out of the oven had a glistening, charred, crisp crust, but as soon as I started carving, I realized that the stuff was rubber. It wasn't until several years later that I tasted Cuban mojo-marinated roast pork as it should be: juicy, succulent, intensely porky, and melt-in-your-mouth tender. That's when I decided to work on my own recipe.

Cuban-Style Roast Pork Shoulder With Mojo Recipe

For the Mojo:

garlic, minced

(8 grams) ground cumin

(8 grams) black pepper

(about 1 small handful) minced fresh oregano leaves

(120 milliliters) fresh juice from 1 to 2 oranges (see note)

(60 milliliters) fresh juice from 3 to 4 limes (see note)

(60 milliliters) extra-virgin olive oil

Kosher salt

For the Pork and to Finish:

(about 1 small handful) finely chopped fresh mint leaves

oregano leaves

Lime wedges,

rice, black beans, and maduros,

For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in the refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.

For the Pork and to Finish: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest for 10 to 15 minutes.

Pour accumulated pork juices into a bowl and discard all except 1 cup. Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.

Serve pork by slicing or shredding, passing mint mojo and lime wedges on the side. Serve rice and plantains on the side. Reserve any leftovers for sandwiches.

Piccadillo is classic Cuban comfort food, made from ground meat mixed with a flavorful combination of olives, capers, and raisins.

Cuban Picadillo Recipe

olive oil

yellow

red bell pepper, cored and seeded, finely chopped (about 3/4 cup)

tomato paste

garlic, finely chopped (about 4 teaspoons)

cumin

oregano

salt and black pepper

bay leaves

dry white wine

beef

tomatoes

Worcestershire sauce

raisins

pimento stuffed olives plus 2 tablespoons brine

capers

potato

Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes.

Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, Worcestershire sauce, raisins, olives, capers, brine, and potatoes. Cover, reduce heat to medium-low, and cook until potatoes are tender, about 12 minutes.

Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with white rice and black beans.

A Cuban sandwich is not much more than a gussied-up ham and cheese toastie. Here three meats are pressed with cheese, pickles, and mustard until toasty and warm.

Cuban Sandwiches Recipe

(60 milliliters) yellow mustard

(170 grams) sliced Swiss cheese

(170 grams) thinly sliced dill pickles

(220 grams) sliced honey ham

(170 grams) leftover Cuban-style roast pork

(115 grams) sliced Genoa salami (optional; see note)

(25 grams) butter

Preheat a panini press or a large cast iron skillet or griddle over medium heat. Lay bread, open side up, on a work surface and spread the bottom and top halves with mustard. Layer bottom and top halves with Swiss cheese. Working only on bottom halves, layer on all of the pickles, ham, roast pork, and salami (if using). Close sandwiches, pressing gently.

Butter top and bottom of panini press and press sandwiches with moderate pressure until crisp on both sides, about 8 minutes. If using a cast iron skillet or griddle, melt half of butter in pan and add sandwiches. Use a second pan to press on them as the first side crisps. When crisp, flip sandwiches, add remaining butter, swirl to coat, and continue cooking while pressing until crisp on both sides, about 10 minutes total. Slice sandwiches in half diagonally and serve immediately.

Easy and flavorful! Excellent side dish for spicy dishes like jerk chicken or Puerco Pibil! Serve with mango salsa for a delicious combination.

Caribbean Black Beans

sweet onions, chopped

garlic cloves,

gingerroot

thyme thyme

allspice

black beans black beans

orange juice

salt & black pepper

Saut&eacute; the onions and garlic in olive oil until barely soft.

Add the spices and saut&eacute; until very soft.

Stir in the beans and orange juice and saut&eacute; for about 15 minutes, stirring occasionally to prevent burning.

Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.

Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!

Deliciously surprising dish!  Who would have thought to combine orange juice with black beans?  But, it adds a refreshing element to otherwise bland beans.  We really enjoyed this dish and it complimented our meal so well.  This is a great dish that would go well with any grilled meats and would be a great potluck side dish as well.  Made for Fall PAC, 2012.

Cuban Style Mojo Marinated Pork Tenderloin with Black Beans is tropics-inspired with bright, citrusy flavor and it's easy enough for a weeknight!

Cuban Style Mojo Marinated Pork Tenderloin with Black Beans

PORK TENDEROIN

olive oil,

lime juice

garlic,

dried Mexican oregano

red pepper flakes

salt

(1-pound) pork tenderloin, trimmed of silverskin

BEANS

onion,

plum tomatoes,

water, chicken or vegetable broth

(15-ounce) black beans, drained and rinsed

sauce,

salt and black pepper,

cilantro,

PORK TENDERLOIN: Combine 1/4 cup olive oil, orange juice,...

PORK TENDERLOIN: Combine 1/4 cup olive oil, orange juice, lime juice, garlic, spices and salt in a zipper-top bag. Add the pork, seal and massage to thoroughly coat the pork. Refrigerate at least 8 hours and up to 24 hours.

Preheat oven to 350 degrees. Heat 2 tablespoons olive...

Preheat oven to 350 degrees. Heat 2 tablespoons olive oil in a skillet or saute pan over medium-high heat. Remove pork from marinade. Place in the pan and sear well on all sides. Transfer pork to a baking sheet and place in the oven to finish cooking to an internal temperature of at least 145 degrees in the center. Tent to keep warm and rest 5 minutes.

BLACK BEANS: While the pork is roasting, prepare the...

BLACK BEANS: While the pork is roasting, prepare the black beans. Wipe out the pan used to sear the pork.

Heat olive oil over medium-high heat. Add the onion,...

Heat olive oil over medium-high heat. Add the onion, reduce heat to medium and cook 5 to 6 minutes, stirring often until onion is softened. Add the poblano or bell pepper and continue to cook 3 to 4 minutes. Add the tomatoes and cook 3 to 4 minutes, then add the garlic, cumin and oregano and cook 15 seconds or until fragrant.

Add the water (or broth) and beans and...

Add the water (or broth) and beans and simmer 5 to 6 minutes or until heated through and vegetables are tender. Add hot sauce and salt and black pepper, to taste. Stir in cilantro.

TO SERVE: After letting pork roast, slice it against...

TO SERVE: After letting pork roast, slice it against the grain. Serve with black beans, lime wedges and garnished with cilantro.

https://mediavine-res.cloudinary.com/video/upload/hzym2uxnh7eyyajdav9a.mp4

Cuban Style Mojo Marinated Pork Tenderloin with Black Beans is tropics-inspired with bright, citrusy flavor and it’s easy enough for a weeknight!

Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans

Cuban Shredded beef or ropa vieja made in the slow cooker! We sear the meat and then braise it for hours with onions, garlic, and spices until the meat is just falling apart tender. Serve it up with black beans and rice!

Cuban Shredded Beef (Slow Cooker)

garlic

tomato sauce

green bell pepper, thinly sliced

(4 ounce) can chopped green chilies

EACH dried oregano AND salt

EACH ground cumin AND white vinegar

cilantro

white rice + cuban-style black beans

SEARING THE MEAT: Take the beef chuck roast and...

SEARING THE MEAT: Take the beef chuck roast and using a small paring knife, make 3 small 'x' marks into the meat. Take 3 cloves of garlic and insert them into the 3 'x' marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don't cover the pan as the meat will end up steaming rather than searing.

FOR THE ROPA VIEJA: Chop the remaining 3 cloves...

FOR THE ROPA VIEJA: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6-quart slow cooker but a 3-quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.

TO SERVE: Serve over a bed of rice with...

TO SERVE: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!

Ropa vieja, the classic Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce, is a natural choice for the slow cooker, stewed all day and served with rice and beans.

Slow-Cooker Ropa Vieja With Black Beans and Rice Recipe

For the Ropa Vieja:

flank steak

stock

(14.5 ounce) can crushed tomatoes

medium onion, thinly sliced (about 1 cup)

red pepper, thinly sliced (about 1 cup)

olives

olive brine

For the Beans:

black beans, picked over and rinsed until water runs clear

water

hardwood-smoked bacon

red onion,

To Serve:

lime,

white rice

Season meat generously with salt and pepper. Heat oil in a large skillet over high heat until shimmering. Add the meat in a single layer (working in batches if necessary) and cook until well browned, about 4 minutes. Flip and cook until second side is well browned, about 3 minutes longer. Transfer meat to slow cooker.

Add broth, crushed tomatoes, tomato paste, onion, red pepper, garlic, and cumin to slow cooker. Season with salt and pepper and stir to combine. Cook on low until tender, about 8 hours. Shred meat using two forks. Add olives and olive brine and stir to combine. Season to taste with salt and pepper if necessary.

While meat is cooking, place beans and water in a large stockpot. Add bacon, bay leaves, and onion. Season gently and bring to a boil. Reduce heat to low and cook until beans are tender, about 2 1/2 hours. Stir periodically, and add additional water if needed while cooking. When beans are done, discard bay leaves, bacon and onion. Season to taste with salt and pepper.

Sprinkle beef and beans with cilantro and serve with lime wedges and white rice.

Our version of Cuban ropa vieja eliminates the two-pot approach, for better beefy flavor and more efficient prep.

Ropa Vieja Recipe

(1.1kg) beef flank steak (see note)

(45 milliliters) vegetable oil, plus more if needed

yellow onion (about 15 ounces; 415 grams), sliced

bell peppers

garlic (3/4 ounce; 25 grams), minced

(15 milliliters) tomato paste

(120 milliliters) dry white wine

(14-ounce; 396 grams) can peeled whole tomatoes

carrot,

celery rib, halved crosswise

cilantro leaves

rice and pinto or black beans,

Preheat oven to 350°F (180°C). Cut flank steak into large pieces that will fit on the bottom of a Dutch oven in 2 batches. Season with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Working in batches, add steak and cook, turning, until browned, about 6 minutes per batch. Transfer steak to a plate and set aside.

Add onion and bell peppers to Dutch oven and cook, stirring and scraping up browned bits from bottom of pot, until onion and peppers are tender, about 8 minutes. Add garlic and cook for 1 minute longer; lower heat and/or add more oil at any point if ingredients threaten to burn.

Stir in tomato paste, cumin, oregano, and allspice and cook, stirring and scraping, for 1 minute.

Add white wine and bring to a simmer, scraping up any browned bits from bottom of pot. Boil until raw alcohol smell has cooked off from wine, about 2 minutes, then add canned tomatoes and stock. Return beef to pot, nestling it under the liquid among onions and peppers, along with any of its accumulated juices. Nestle bay leaves, carrot, and celery into pot. Add more stock, just enough to cover all the ingredients, if necessary.

Cover Dutch oven and transfer to oven, then let cook until beef is very tender, about 1 1/2 hours.

Remove bay leaves, carrot, and celery from pot and discard. Remove beef from pot and, using 2 forks, pull apart into very thin, long shreds. Return beef to pot, stirring to combine with vegetables and cooking liquid.

Stir in olives, return Dutch oven to medium heat, and simmer until juices have reduced just enough to coat the beef in a rich, saucy glaze. Season with salt and pepper. Stir in cilantro, then serve with rice and beans.

The distinctive taste of Cuban bread is due to the use of starter, which is made the day before and also very important the dough is enriched with lard. Yes, I said Lard from pork!! You can substitute with vegetable shortening such as Crisco if you prefer. However the taste the bread acquires and it's basic smoothness will only...

Homemade Cuban Bread/Pan Cubano Casero

~~starter~~

active dry yeast

c warm water

c bread flour flour

~~dough~~

yeast

Tbsp sugar

lard

Tbsp salt

A quick and easy version of the Cuban Black beans! I'm sautéing up jalapeños, onions, and garlic and then simmering the beans until they are tender and topping them with cilantro and lime! So, so delicious!

Cuban Black Beans with Cilantro and Lime

red onion, diced

1-2 jalapeños, seeded + ribs removed then diced

cans) black beans, rinsed and drained

chipotle chili powder (optional)

lime juice (or more!)

Heat the oil in a stockpot or dutch...

Heat the oil in a stockpot or dutch oven over medium-high heat. Sauté the onions and jalapeños for 4-5 minutes or until they turn translucent. Add the garlic and continue to cook for 30 seconds.

Add the black beans, warm water, salt, cumin,...

Add the black beans, warm water, salt, cumin, and chili powder and bring to a boil. When boiling, reduce the heat so that it simmers. Allow to cook for 10-15 minutes or until most of the water evaporates leaving a thick sort of broth. At this point, if you'd like to thicken the beans a bit more you can remove about ½ - 1 cup of beans and mash them (using a potato masher or a wooden spoon) to make a thick sort of paste but this is optional. Add the beans back into the pot and stir. Top with fresh cilantro and lime juice stir to combine.

Easy, flavorful marinated pork chops are coated and baked in mojo spices. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

Cuban Pork Chops

onion

pork chops

black pepper

brown sugar

paprika

cayenne

extra-virgin olive oil divided,

avocado

Step 1: Place the orange ju…

Place the orange juice and lime juice in a gallon-sized zip-top bag.

Step 2: Roughly chop the on…

Roughly chop the onion. Peel and smash the garlic cloves. Add to the bag.

Step 3: Season the pork cho…

Season the pork chops on both sides with salt and black pepper, and place them in the bag. Seal the bag, and shake to coat the meat. Transfer the bag to the refrigerator, and marinate for 1-2 hours (no longer).

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