Thursday, July 5, 2018

Cuban Pork Roast, Mojo Style #recipe @Lucy Burdette


LUCY BURDETTE: We're only about a month away from the launch of DEATH ON THE MENU, the eighth Key West food critic mystery. We're bursting for a party, so decided to celebrate over the next few weeks with the best recipes from the book. 


Hayley's mother Janet includes a Cuban pork roast on the menu at a super-important dinner between officials from Key West and Havana. The mojo marinade includes citrus, garlic, and spices.



Roasted pork is a common menu item in Cuban restaurants, and also the basis for the Cuban mix sandwich, found in many Key West and other Florida restaurants, and now spread across the country. So it doesn't hurt to make a big roast, so you have leftovers for the sandwich.

Ingredients

12 cloves garlic
1 tablespoon olive oil
One handful of fresh cilantro
One handful fresh mint
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons salt

5 pound pork roast – mine was boneless

1 and ¼ cup orange juice
¾ cup freshly squeezed lime juice
¼ cup white wine
1 large onion, peeled and sliced

The part of the recipe that differentiates Cuban roast from other nationalities is the long marinating time, most commonly in sour orange juice. Though that juice is not often available in the US, a combination of orange juice and lime makes a good substitution.

Mix the orange juice, lime juice, wine and onion in a large pot or bowl. Nestle the pork roast into the liquids.

Mash the garlic, herbs, and spices together into a paste and spread this over top the pork. Marinate in the refrigerator for 24 hours.


The next day, place the pork in a baking dish, pour the marinade around it, and roast at 325 for about two hours, until temperature reaches 170. You may also turn the oven up to 400 and brown the top before serving. I served the roast with white rice, baked bananas, and a green salad. 

Stay tuned for what to do with leftovers...hint, it involves a Cuban sandwich...




Death on the Menu, the 8th Key West food critic mystery, will hit bookstores on August 7 from Crooked Lane Books. 

Here's a pre-order the book link from Amazon--and here's a link to preorder a hard copy from RJ Julia in CT, where you'll be able to get a signed copy. 

Or you can order it from Books and Books in Key West, or call Suzanne Orchard at Key West Island Bookstore ((305) 294-2904)--she'll be delighted to order you a copy! 


Or really, wherever books are sold...

10 comments:

  1. We have a pork tenderloin in the freezer - I can see this dish in our future!! Thanks.

    pjcoldren[at]tm.net

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  2. Yum. I'll have to try this.

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  3. Love your kitty helper. Can't have those books floating away, now can we?
    This sounds perfect.
    Am I right in thinking the roast and marinade are covered while sitting for all that time?

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    1. Yes I covered with a piece of saranwrap if I remember correctly

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  4. I love this a place to get a great recipe and find a great book to read. Thank you for the opportunity.

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  5. This sounds good. Looking forward to that cuban sandwich.

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  6. Yum! Love the picture of your book with your kitty. ~ Daryl

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