This Monday noted Miami Chef, and Food Network star, Adrianne Calvo flew her whole team to Memphis, TN to create a special Cuban holiday feast at St. Jude Children’s Research Hospital that included a Cuban Roast Pork (Yummy!).
She has traveled to Memphis to prepare a Latin-style holiday dinner for St. Jude patient families and employees for the last 5 years.
Every year, my family prepares and enjoys a Cuban Roast Pork on Christmas Eve, so I thought it would be cool to share Chef Adrianne’s Cuban Roast Pork Recipe with you all.
- 4 1/2 cups fresh orange juice, divided
- 1 1/4 cups fresh lime juice, divided
- 1 orange, zested
- 1 lime, zested
- 1/2 cup finely chopped fresh oregano, divided
- 20 cloves garlic, coarsely chopped
- 1/2 cup extra virgin olive oil
- 1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat Salt and freshly ground black pepper Mojo Sauce:
- 8 cloves garlic
- 1 serrano chile, chopped
- 3 tablespoons chopped cilantro leaves
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup extra-virgin olive oil
- Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
- Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
- Preheat the oven to 425 degrees F.
- Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
- Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
If you decide to use Chef Adrianne’s Cuban Roast Pork Recipe, let me know how it turns out! I am sure it will be yummy!