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Cubano Pork Recipe

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This recipe for Cubano Pork is from The Porters Lake Cook Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds boneless Berkshire Pork loin, brined overnight (see below for brining ingredients
Coarse salt
Ground black pepper
4 tablespoons olive oil
Directions:
Directions:
How to roast the pork:
1. Preheat oven to 180 degrees F. 2. Rinse loin, pat dry with paper towels and season with salt and pepper. (Discard brining liquid.) 3. Place sturdy roasting pan over stove top burner and heat olive oil until hot but not smoking. Brown roast on all sides. 4. Place pan in a preheated oven for 3 hours, or until the center of the loin reaches 150 degrees. 5. Remove, cool and slice to desired thickness.
How to store your roast:
Place sliced pork in refrigerator container (with a tightly fitting lid, like Tupperware) and cover in solution of olive oil, herbs (thyme, rosemary, sage), whole garlic cloves and dried red chili flakes. The meat will hold in this marinade for about 7 days.
Personal Notes:
Personal Notes:
he Brine Ingredients
4 cups water
1/2 cup kosher salt
1/2 cup sugar
1 tablespoon coriander seeds
1 tablespoon mustard seeds
3 bay leaves
3 dried Chile peppers (use Guindilla if you can find them, but Poblano or any other hot variety will work)

 

 

 

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