.... hey Mike, it is hard to overcook it with this method but 160-165 is usually my target. It has a lot to due with the fat content. Fatty piece 160 if is more muscular 165.
I 100% agree with the double wrap of the pork. As you mentioned it’s a Hawaiian style of cooking pork in a slow warm environment similar to when the Hawaiians prepared an entire pig and stuffed with hot rocks and covered with banana leaves then covered with a burlap fabric to help seal the heat and protect from dirt, as the dirt seals the protein as it cooks for many many hours. It’s natures way of a slow cook.
My room mate turned me on to cubano sandwiches that he made with store bought pulled pork a while back. I can not stress enough that it is now my favorite sandwich and I look forward to trying this recipe tomorrow.
I followed your instructions and made my pork exactly like this. When I tell you, it was the most juicy pork I ever made. Thank you for your expertise.
OMG Thank you so much for showing the proper method... I was born and raised in Tampa and have not been able yo get the right taste since we moved to North Florida. I had forgotten about the paper.🙄😉 I hope Yawl have a blessed winter season down there.😊
Born in Tampa and living in Baltimore and miss my beloved Cuban sandwiches. I regularly make empanadas with picadillo and going to try my hand at some Cuban sandwich inspired empanadas tonight. I searched a few hours for a new mojo pork recipe and yours was the lucky one, it's in the oven now and I just know they'll be delicious and will hopefully curb our cravings!
This was my Cuban grandmother's specialty and I long to recreate it. The smell would drive us all crazy. Her technique was a little different than yours. She used real garlic and herbs but she pushed them into the holes quite a bit, so I guess they were protected from burning. She also did not wrap it as far as I can remember. Instead she periodically basted it with orange juice. The skin on that pork was absolute heaven.
… wow, thanks for sharing. Yes, this is not the most common way to make *Cuban roast pork* It is basically a commercial technique used in restaurants for mass production. However, it yields pretty consistent results for the home cook who constantly crosses their fingers wondering how good the pork will be! As to getting crispy skin, brother, that takes skill and lots of practice!
Thank you Sir! Just finished trying out your recipe tonight, and had great results! Now I don't have to wait until Nocha Buena every year for some good pork🙏👍💪
Hello JC, I succesfully made this pork a year ago and I'm making it again for a Christmas dinner. Here's a couple of questions I have that I'm not clear about: 1) When you flip the pork after marinating for 1 hour you say to do that 3 more times. Do you then make more mojo (3 more times) to add to the pork with each flip? 2) Is it beneficial to let the pork marinate in the mojo in the fridge overnight?? I would appreciate a reply, thanks.
... thank you for stopping by! No, the marinate is the same, but depending on the size of the pork, it may not get submerged completely. Therefore, I turn it every so often and ensure all faces are marinated.
...BTW! Lelita has decided to delete all my post because they were getting too much attention. As a result we started *Cuban Food Nation* - facebook.com/groups/cubanfood
JC, here I am again bugging you. As a backstory, I'm married to a German-American woman that had never even heard of Cuban cuisine. Since finding your channel 2 years ago I've been introducing her to Cuban food using your recipes and she now loves it! Last year I made your Cuban pork for Xmas with her very traditional family that has never had Cuban food. It was a great success and I've been asked to do it again this year. But this Xmas I'm making black beans and rice as well and fried maduros (hopefully wife's family will like that, but just in case we are also making a small ham and mashed potatoes) 😂 Now to my question: as an acceptable substitute for naranja agria your video said 1 cup OJ, 1/2 cup lemon juice, and 1/2 cup grapefruit juice. But I checked your blog this morning and it said 1 C OJ, 1/4 C lemon, and 1/4 C grapefruit juices. Yesterday I made the mojo using the video ratios and want to know which ratio is more appropriate so I can adjust the mojo I made if needed? Thanks for a reply and have a real merry and blessed Christmas.
… hey thank you for stopping by, once again. Yes, over time, I have tweaked the recipe to try to get it as close as possible. Since I have access to sour oranges, I can easily do an A-B comparison. However, the taste of sour oranges is so unique that many brands are now bottling it. For example - www.amazon.com/gp/search?ie=UTF8&tag=vert0a-20&linkCode=ur2&linkId=971a4be7f66914d13efecc7cd9312c30&camp=1789&creative=9325&index=grocery&keywords=sour orange
Strange question - how do you keep that stove top so sparkling clean?! Mine has permanent rings, even though I’ve used electric stove cleaner (seems like Soft Scrub, really).
Thank you for the comment! This is an often asked question, and I actually made a video about it - ua-cam.com/video/oyamFPessEA/v-deo.html. I think that polishing it after cleaning it is extremely important. It is like a car. If you just wash it, it'll be dirty tomorrow. But if you wax it or better yet put ceramic coating, it'll stay clean for 4 to 6 weeks.
Use a magic eraser with a little water….it will change your life for electric cooktops, took away all rings and burn marks and made my cooktop look brand new.
…. I am afraid not. I tried one variation once, and it was a complete failure. With that said, I’ll be down in Miami for my birthday, and I will look into that! I still have a lot of friends in the food and bar business.
@@CubanRedneck Hi JC Happy Early born-day ! Definitely have a rip roaring fun time and I can’t wait to hear what findings regarding the Mojito inspired sangria. It seems most of the citrus is in a traditional sangria and I’m going to assume it will be a white wine plus a liquor and simple sugar syrup and of course maybe muddled mint leaves. I ask only because I’m cohosting a Cuban themed little dinner so I thought I would ask you since I highly enjoy your videos that teach us about Cuban food and restaurant tricks and hacks. Please don’t stop sharing and educating us. 👍👍👍
....thank you for stopping by. It is supposed to be liquid, take a look at the extended explanation on my blog - cubanredneck.com/cuban-pork-with-mojo-oven-recipe/
...hmm that is a good one! I guess anything that keeps a steady temp will do! I have done *Cuban roast pork* on gas and charcoal grills as well as kamado grills. It is all about low and slow so that it does not get dry.
…hola! Puerco es puerco, pero este estilo de cocinar el puerco resulta en carne súper suave, alo mejor demasiado suave para un sándwich Cubano aunque la sazón es igual. El resultado es algo que es más parecido a lo que en Texas le llaman "pull pork" (cerdo desmenuzado) o pan con lechon. Tratalo, pero te aconsejo que uses un termómetro y lo saques del horno cuando la temperatura interna llegue a 155 F envés de 165! El resultado es un puerco que es más firme y que se puede cortar en lascas.
I have a question about the sour oranges. Instead of a mixture of citrus juices, can I just substitute it with orange concentrate, those frozen containers that one Hass to dilute before serving? Thank you.
… hey brother, sorry for the slow response life is keeping me busy. If you want to go that route, be my guess, but I figure you should be able to get fresh oranges. In short, I am not a fan of concentrates of any type, and I am not sure how much of the natural acids that cause the pork to be tender will be lost in the pasteurization process. Concentrated OJ is usually fortified with vitamin C because a lot is lost in the process.
@@CubanRedneck hi again. That’s why I like watching your videos because you explain the reasons as well as share restaurant techniques. I didn’t think about how concentrated orange juice is fortified or manipulated from its original natural state once you explained it, it makes sense, so I appreciate your feedback. I’ll take a note Concentrate and use real oranges, lime, and or grapefruit. Acre Spanic market next to me said they don’t carry sour or bitter oranges and recommended pomelo. Is it pomelo more on the grapefruit side or could that possibly be another natural substitute? Please share your feedback. I really appreciate it.
…hi, thank you for commenting! That is just a cookie sheet with a little bit of water, kind of an old habit. The little bit of vapor it creates makes the pork sweat inside the pouch, it enhances the moist factor. In this particular recipe is not that curtail since the pork was marinated for hours and it retained quite a bit of juices.
Hello, I am very excited to make this Cuban Pork Roast for Christmas. I purchased a 22lb Picnic Shoulder Bone-in from Restaurant Depot today. At your calculation of 1 1/2 hours per pound, I should leave it in the oven for 33 hours. Does that seem right to you? Thank you for your help and advice!
WOW… that is a nice piece of pork! Yes, that is the time required if you are going to follow the recipe! My suggestion is to acquire a dual remote probe thermometers ( for cooking like this one - amzn.to/32pInU4 ) and probe the pork at two ends in a good meaty area, up the temp until you reach an internal temp of 160! I think you'll able to cut the time to about 20 hrs. if you do the overnight at around 275 and then in the morning when you can monitor it go up to as much as 300!
When I opened the package I realized that it was two pieces approx 11 pounds each. In this case, should I follow these same directions? I plan on putting them both in the same roasting pan. I could send you a picture if you can send me your email address.
...sure, try this - cubanredneck.com[at]gmail. Also, know that we have a Facebook group and several people there have tried this recipe and share pic of it! - facebook.com/groups/cubanfood
Good morning, I got 2 10lb pork butts that I plan to cook (per your recipe) in the oven for a dinner in 5 days. When I smoke for pulled pork I cook the meat to around 205 deg F internal temp. But it seems that Cuban pork is more on the chunky side rather than pulled. Can you tell me to what temp I should cook the pork butt? Thanks in advance!
… That sounds like an *AWESOME* dinner! The cooking time/temp is 250-degree (F) and 1.5 hours per pound (or an internal temp of 160). The recipe with additional details can be found here - cubanredneck.com/cuban-pork-with-mojo-oven-recipe/ …also many people are sharing their result on our Facebook group: facebook.com/groups/cubanfood - feel free to join and ask questions there!
@@CubanRedneck I'm sorry to keep bothering you with questions (my dinner is now in 3 days!). The 2 butts I purchased have a substantial fat cap. Do I need to trim some/all of it? And do I cook the butts fat side down or up, if it matters? Thank you and sorry again.
@@oro5z … As to the fat cap, yes, you need to trim as much as possible, and yes, fat side down. Then flip it and broil the fat side up! BTW…you are not a bother at all! I know many have canceled Facebook nowadays but know that many people have posted their results at our Facebook group (facebook.com/groups/cubanfood), and there are many people there where you can get ideas from..
I have 18.11 lbs pork but when I opened it, it is in two almost equal cuts of pork. How do I adjust baking time if I wrap them individually? 1.5 hours x total weight of 18.11lbs. Or ? Thanks
... thank you for stopping by. Multiple pieces are always an issue and no different than a microwave. The math just does not compute. My suggestion is a thermometer with dual sensor. Here is the one I use (it work perfect even on BBQ) - www.amazon.com/dp/B08K2G5Y78?tag=vert0a-20&linkCode=osi&th=1&psc=1&keywords=dual%20head%20oventhermometer
Ok..trying this method with some changes..cuban mom would roll in her grave multiple times over if i didn't use real garlic and nothing other than olive oil from spain while Bludgeoning a head of garlic in the old wooden mortar and pestle. ..regardless i have always done...."mom's recipe " But let me tell you the mess in the oven..yeah smells yummy....but tons of spattered mojo with olive oil in the oven..your way..is my new way.. Everything tucked nicely in parchment paper and foil..like a nice litte cuban envelope!! Sold... This will be my new way in the oven!! Ty for sharing 😊
@@CubanRedneck thank you man. I started cooking it last night at 1:30 am. Should be done at 4:30 today. Followed your recipe. Let’s see. I am nervous. Have 15 family members counting on me for dinner tonight. Lol. A lot of pressure. I need to recipe for the mojo after I am done. Is this a Cuban recipe I used? Thank you
…that's awesome! You are good brother! This is a well-tested recipe. Here is a quick mojo recipe. I hope this helps! • 1 cup olive oil • 2 tablespoons of butter • 1 cup fresh lime juice + 1/2 cup orange juice or 1.5 Cups of sour orange juice • 10-12 garlic cloves, minced • 1 tablespoon dried oregano • 1 teaspoon ground cumin • 1 1/2 teaspoons salt • 1 1/2 teaspoons ground black pepper • Some chopped fresh cilantro (optional) *Depending on the acidity level of the lemon juice you may have to add a little extra!
I have a question: I am making this for our neighborhood potluck tomorrow. I couldn’t get a 15 lb shoulder for about 20 people so my husband got me 1 8lb and 2- 3.75lb. roasts. I prepared and marinated all roasts and wrapped them and they are in the oven. Do I still plan for 1.5 hours x 8 lbs or or should I plan 1.5 lbs for the entire amount which is 16 hours? I just want to make sure I’m not over cooking these as I figured about 24 hours for all….. please help this gringa! I’m in Tampa and I’m cooking for Cuban people!!!
... that sound like a party! Unfortunately, cooking time does not add up like that! To play it save, you are going to have to get a couple of those thermometers with a remote probe. Your temp target is about 160 F. I have done dual but relatively close in weight, and the time is about 1~1:10/lbs.
@@CubanRedneck thank you for the speedy response. I had a feeling it’ll be too long I’m cooking it. Now I’m already cooking the pork in the oven- been on since 2:30 pm - only an hour and a half. I will continue to cook until done but how do I reheat for tomorrow?
... you have time. Run out to Walmart, Target, etc... and get a thermometer. Re-heat it uncover under high heat about 350-400 and baste it with the juice every 6-8 minutes. It should take about 20-30 minutes to heat through
…hi thank you for commenting. Brother, after better than four daces in the country, my life has been transformed. One thing I have not been able to get rid of is the accent! I guess living in Hialeah for almost two decades didn't help either!
...hi! I am afraid NOT. Butcher's paper will dissolved once it gets soaked! This cooking technique will steam the meat and will generate quite a bit of liquid! The same goes for "WAX" paper! The wax will melt and make a mess!
… bro, apparently, you are not familiar with how a Cuban household works. I had not finished pealing the foils back, and there were people with fork in hand taking pieces from the roast. With that said, thank you for stopping by!
Please follow us on Facebook at *Cuban Food Nation* - facebook.com/groups/cubanfood
What internal temp would you use as a guide? I don't want to over cook it
.... hey Mike, it is hard to overcook it with this method but 160-165 is usually my target. It has a lot to due with the fat content. Fatty piece 160 if is more muscular 165.
I 100% agree with the double wrap of the pork. As you mentioned it’s a Hawaiian style of cooking pork in a slow warm environment similar to when the Hawaiians prepared an entire pig and stuffed with hot rocks and covered with banana leaves then covered with a burlap fabric to help seal the heat and protect from dirt, as the dirt seals
the protein as it cooks for many many hours. It’s natures way of a slow cook.
... thank you for stopping by, and concord, slow and wrap is the way to go!
@@CubanRedneck Everyone should wrap it up. Kalua pork is also a group favorite 👍
Will be making this for my Cuban family this Christmas. Thank you!
Yeah baby, this Cuban American lives in southern California and misses good cuban food. I’m gonna make this for my family this weekend.
...AWESOME! Enjoy it!
My room mate turned me on to cubano sandwiches that he made with store bought pulled pork a while back. I can not stress enough that it is now my favorite sandwich and I look forward to trying this recipe tomorrow.
I'm a pork fan and I got to tell you, Cuban style is the best, definitely trying this recipe thanks.
Hope you enjoy... thank you for stopping by and Happy New Year!
I followed your instructions and made my pork exactly like this. When I tell you, it was the most juicy pork I ever made. Thank you for your expertise.
Great to hear! ...thank you for stopping by!
OMG Thank you so much for showing the proper method... I was born and raised in Tampa and have not been able yo get the right taste since we moved to North Florida. I had forgotten about the paper.🙄😉 I hope Yawl have a blessed winter season down there.😊
Glad I could help!
Born in Tampa and living in Baltimore and miss my beloved Cuban sandwiches. I regularly make empanadas with picadillo and going to try my hand at some Cuban sandwich inspired empanadas tonight. I searched a few hours for a new mojo pork recipe and yours was the lucky one, it's in the oven now and I just know they'll be delicious and will hopefully curb our cravings!
I had something similar at a puerto rican restaurant in Miami. Very delicious.
.. thank you for sharing!
This was my Cuban grandmother's specialty and I long to recreate it. The smell would drive us all crazy. Her technique was a little different than yours. She used real garlic and herbs but she pushed them into the holes quite a bit, so I guess they were protected from burning. She also did not wrap it as far as I can remember. Instead she periodically basted it with orange juice. The skin on that pork was absolute heaven.
… wow, thanks for sharing. Yes, this is not the most common way to make *Cuban roast pork* It is basically a commercial technique used in restaurants for mass production. However, it yields pretty consistent results for the home cook who constantly crosses their fingers wondering how good the pork will be! As to getting crispy skin, brother, that takes skill and lots of practice!
I followed your directions and made the most perfect roast pork. Thank you so much for the huge hint with the parchment paper. It was insanely good.
... Wonderful! Thank you for watching!
Gracias por tu receta I love it I will be making it tonight and also the pork 😊
... *AWESOME!* Thank you for stopping by!
Thank you Sir! Just finished trying out your recipe tonight, and had great results! Now I don't have to wait until Nocha Buena every year for some good pork🙏👍💪
Fantastic! Thank you for stopping by and sharing!
I have made this and it was amazing! It cooked for a long time but it was worth it! Super tasty! I also cooked some rice and beans with coconut.
... *AWESOME* Glad you liked it!! Thank you for sharing 🤠
Wow!! Best recipe I have found. Not waiting for the holidays. Thank you!!
You are so welcome! Happy Holydays....
Worked perfectly, I used Goya wet mojo in the bottle.❤
... Good to know! Thanks for stopping by!
Hello JC, I succesfully made this pork a year ago and I'm making it again for a Christmas dinner. Here's a couple of questions I have that I'm not clear about:
1) When you flip the pork after marinating for 1 hour you say to do that 3 more times. Do you then make more mojo (3 more times) to add to the pork with each flip? 2) Is it beneficial to let the pork marinate in the mojo in the fridge overnight?? I would appreciate a reply, thanks.
... thank you for stopping by! No, the marinate is the same, but depending on the size of the pork, it may not get submerged completely. Therefore, I turn it every so often and ensure all faces are marinated.
I see the video two times. Riquisimo , my Cuban food.
Thanks so much
Tried your recipe for Christmas Eve. Simply fabulous! Thanks for sharing.
Glad you liked it!! ... thank you for stopping by!
Just found your site. So glad as I got four bone in pork shoulders.
Definitely have to try
... let me know, thank you for stopping by!
I follow you on Lelita’s Cuban kitchen. I love your video. Keep up the great & delicious Cuban recipes! 🇨🇺
Thank you! Will do!
...BTW! Lelita has decided to delete all my post because they were getting too much attention. As a result we started *Cuban Food Nation* - facebook.com/groups/cubanfood
Does the pork need to be close to room temp before putting in the oven? Thanks for the video 👍
… thank you for stopping by! The pork does not have to be at room temperature per se but not frozen.
Thank you Tony. Say hello to Manolo for me.
Great video!
JC, here I am again bugging you. As a backstory, I'm married to a German-American woman that had never even heard of Cuban cuisine. Since finding your channel 2 years ago I've been introducing her to Cuban food using your recipes and she now loves it! Last year I made your Cuban pork for Xmas with her very traditional family that has never had Cuban food. It was a great success and I've been asked to do it again this year. But this Xmas I'm making black beans and rice as well and fried maduros (hopefully wife's family will like that, but just in case we are also making a small ham and mashed potatoes) 😂
Now to my question: as an acceptable substitute for naranja agria your video said 1 cup OJ, 1/2 cup lemon juice, and 1/2 cup grapefruit juice. But I checked your blog this morning and it said 1 C OJ, 1/4 C lemon, and 1/4 C grapefruit juices.
Yesterday I made the mojo using the video ratios and want to know which ratio is more appropriate so I can adjust the mojo I made if needed?
Thanks for a reply and have a real merry and blessed Christmas.
… hey thank you for stopping by, once again. Yes, over time, I have tweaked the recipe to try to get it as close as possible. Since I have access to sour oranges, I can easily do an A-B comparison. However, the taste of sour oranges is so unique that many brands are now bottling it. For example - www.amazon.com/gp/search?ie=UTF8&tag=vert0a-20&linkCode=ur2&linkId=971a4be7f66914d13efecc7cd9312c30&camp=1789&creative=9325&index=grocery&keywords=sour orange
@@CubanRedneck, thanks JC. I brought back from Orlando a bottle of the Goya Mojo and I did not like it all.
… no issue make two small batches one with grapefruit juice and one without! Let me know what you think!
Great recipe! 🇨🇺
Thank you 😋 I lot of people don't get it, but if you live in a condo you will!
Thanks for sharing!!!
... my pleasure!! Thank you for stopping by and *HAPPY NEW YEAR!*
is the cooking time still the same for boneless pork shoulder?
... yes, but as previously suggested, a thermometer with remote probe is recommended. Thank you for stopping by!
Thank you sir
... you are much welcome. Thank you for stopping by!
Strange question - how do you keep that stove top so sparkling clean?! Mine has permanent rings, even though I’ve used electric stove cleaner (seems like Soft Scrub, really).
Thank you for the comment! This is an often asked question, and I actually made a video about it - ua-cam.com/video/oyamFPessEA/v-deo.html. I think that polishing it after cleaning it is extremely important. It is like a car. If you just wash it, it'll be dirty tomorrow. But if you wax it or better yet put ceramic coating, it'll stay clean for 4 to 6 weeks.
Use a magic eraser with a little water….it will change your life for electric cooktops, took away all rings and burn marks and made my cooktop look brand new.
Can I marinate it on the day before? If yes, should I still take it out of the marinade after 4 hours, or leave it marinating over night? Thank you!
.... Sure! You can leave in the marine. Thank you for watching.
By chance do you have a mojito inspired sangria recipe?
…. I am afraid not. I tried one variation once, and it was a complete failure. With that said, I’ll be down in Miami for my birthday, and I will look into that! I still have a lot of friends in the food and bar business.
@@CubanRedneck Hi JC Happy Early born-day ! Definitely have a rip roaring fun time and I can’t wait to hear what findings regarding the Mojito inspired sangria. It seems most of the citrus is in a traditional sangria and I’m going to assume it will be a white wine plus a liquor and simple sugar syrup and of course maybe muddled mint leaves. I ask only because I’m cohosting a Cuban themed little dinner so I thought I would ask you since I highly enjoy your videos that teach us about Cuban food and restaurant tricks and hacks. Please don’t stop sharing and educating us. 👍👍👍
How much ml of juice do you use? My brine looks to liquidy😮
....thank you for stopping by. It is supposed to be liquid, take a look at the extended explanation on my blog - cubanredneck.com/cuban-pork-with-mojo-oven-recipe/
Could this be done in a table top roaster, like a Nesco?
...hmm that is a good one! I guess anything that keeps a steady temp will do! I have done *Cuban roast pork* on gas and charcoal grills as well as kamado grills. It is all about low and slow so that it does not get dry.
I'm a little confused with the marinating process - do we cut each side when we flip and re marinade?
…hey, thank you for stopping by! I am not sure what you mean, but all you are doing is turning the shoulder so that half is submerged and half is not!
@@CubanRedneck I meant cutting the meat like you did with the knife. Are doing that to other side when we flip or just turning?
Also do you make an additional moho marinade for serving? Or using the juices from the pork?
... the cutting I did was to trim some of the fat before cooking. Feel the fat areas if you run into tough areas that has to be trimmed.
... yes, the serving mojo and marinate mojo are slightly different. here is a video on it - ua-cam.com/video/XC6YsThVQiE/v-deo.htmlsi=VYogagWESYRQH3yX
Esta receta es igual a como se hace el pernil para el sandwich cubano?
…hola! Puerco es puerco, pero este estilo de cocinar el puerco resulta en carne súper suave, alo mejor demasiado suave para un sándwich Cubano aunque la sazón es igual. El resultado es algo que es más parecido a lo que en Texas le llaman "pull pork" (cerdo desmenuzado) o pan con lechon. Tratalo, pero te aconsejo que uses un termómetro y lo saques del horno cuando la temperatura interna llegue a 155 F envés de 165! El resultado es un puerco que es más firme y que se puede cortar en lascas.
I have a question about the sour oranges. Instead of a mixture of citrus juices, can I just substitute it with orange concentrate, those frozen containers that one Hass to dilute before serving? Thank you.
… hey brother, sorry for the slow response life is keeping me busy. If you want to go that route, be my guess, but I figure you should be able to get fresh oranges. In short, I am not a fan of concentrates of any type, and I am not sure how much of the natural acids that cause the pork to be tender will be lost in the pasteurization process. Concentrated OJ is usually fortified with vitamin C because a lot is lost in the process.
@@CubanRedneck hi again. That’s why I like watching your videos because you explain the reasons as well as share restaurant techniques. I didn’t think about how concentrated orange juice is fortified or manipulated from its original natural state once you explained it, it makes sense, so I appreciate your feedback.
I’ll take a note Concentrate and use real oranges, lime, and or grapefruit. Acre Spanic market next to me said they don’t carry sour or bitter oranges and recommended pomelo. Is it pomelo more on the grapefruit side or could that possibly be another natural substitute? Please share your feedback. I really appreciate it.
Please explain the second pan/sheet on the lower part of oven
…hi, thank you for commenting! That is just a cookie sheet with a little bit of water, kind of an old habit. The little bit of vapor it creates makes the pork sweat inside the pouch, it enhances the moist factor. In this particular recipe is not that curtail since the pork was marinated for hours and it retained quite a bit of juices.
Hello, I am very excited to make this Cuban Pork Roast for Christmas. I purchased a 22lb Picnic Shoulder Bone-in from Restaurant Depot today. At your calculation of 1 1/2 hours per pound, I should leave it in the oven for 33 hours. Does that seem right to you? Thank you for your help and advice!
WOW… that is a nice piece of pork! Yes, that is the time required if you are going to follow the recipe! My suggestion is to acquire a dual remote probe thermometers ( for cooking like this one - amzn.to/32pInU4 ) and probe the pork at two ends in a good meaty area, up the temp until you reach an internal temp of 160! I think you'll able to cut the time to about 20 hrs. if you do the overnight at around 275 and then in the morning when you can monitor it go up to as much as 300!
When I opened the package I realized that it was two pieces approx 11 pounds each. In this case, should I follow these same directions? I plan on putting them both in the same roasting pan. I could send you a picture if you can send me your email address.
...sure, try this - cubanredneck.com[at]gmail. Also, know that we have a Facebook group and several people there have tried this recipe and share pic of it! - facebook.com/groups/cubanfood
Good morning, I got 2 10lb pork butts that I plan to cook (per your recipe) in the oven for a dinner in 5 days. When I smoke for pulled pork I cook the meat to around 205 deg F internal temp. But it seems that Cuban pork is more on the chunky side rather than pulled. Can you tell me to what temp I should cook the pork butt? Thanks in advance!
… That sounds like an *AWESOME* dinner! The cooking time/temp is 250-degree (F) and 1.5 hours per pound (or an internal temp of 160). The recipe with additional details can be found here - cubanredneck.com/cuban-pork-with-mojo-oven-recipe/ …also many people are sharing their result on our Facebook group: facebook.com/groups/cubanfood - feel free to join and ask questions there!
@@CubanRedneck hey. thanks so much. You are kind as ever!
@@CubanRedneck I'm sorry to keep bothering you with questions (my dinner is now in 3 days!). The 2 butts I purchased have a substantial fat cap. Do I need to trim some/all of it? And do I cook the butts fat side down or up, if it matters?
Thank you and sorry again.
@@oro5z … As to the fat cap, yes, you need to trim as much as possible, and yes, fat side down. Then flip it and broil the fat side up! BTW…you are not a bother at all! I know many have canceled Facebook nowadays but know that many people have posted their results at our Facebook group (facebook.com/groups/cubanfood), and there are many people there where you can get ideas from..
@@CubanRedneck, yeah, I do not have facebook!!
I have 18.11 lbs pork but when I opened it, it is in two almost equal cuts of pork. How do I adjust baking time if I wrap them individually? 1.5 hours x total weight of 18.11lbs. Or ? Thanks
... thank you for stopping by. Multiple pieces are always an issue and no different than a microwave. The math just does not compute. My suggestion is a thermometer with dual sensor. Here is the one I use (it work perfect even on BBQ) - www.amazon.com/dp/B08K2G5Y78?tag=vert0a-20&linkCode=osi&th=1&psc=1&keywords=dual%20head%20oventhermometer
Super Yummy 🤤
Thank you 😋
Nice Thumbnail there❤
Thank you...
How long do I cook 2 boneless 6lbs pork in oven
- thank you for commenting. At 250-degree / 1.5 hours per pound! ...is the ideal time! But if you have a probe thermometer, the target is about 140!
Great Post, did you take the skin off the pork before marinating?
...hi, yes, I trimmed quite a bit of the fat as well!
Do you trim the fat cap?
...YES! Please leave a little bit but trim most of it!
@@CubanRedneck thank you so much!
@@Vincenza8907 ...you are very welcome!
Do you ship!!
LOL... if this economy doesn't turn around soon, I will be pretty soon!
Is the temp in c or f?
...hey sorry for the slow response and thank you for commenting! The specified temperature is in *Fahrenheit*
@@CubanRedneck thank you very much! My meat is already marinating. Thank you for the recipe 🙏 an i have just started following you
AWESOME!
I have a 6 lb boneless shoulder
What is the cooking time for boneless ?
... a 6 lbs. boneless shoulder is going to take about 6 hrs. @ 250 F
@@CubanRedneck thank you! I can’t wait to serve this for my Cubano birthday today
Gracias!
.... Gracias a ti, and *HAPPPY BIRHTDAY!*
Ok..trying this method with some changes..cuban mom would roll in her grave multiple times over if i didn't use real garlic and nothing other than olive oil from spain while Bludgeoning a head of garlic in the old wooden mortar and pestle.
..regardless i have always done...."mom's recipe "
But let me tell you the mess in the oven..yeah smells yummy....but tons of spattered mojo with olive oil in the oven..your way..is my new way..
Everything tucked nicely in parchment paper and foil..like a nice litte cuban envelope!! Sold...
This will be my new way in the oven!! Ty for sharing 😊
... sounds like a plan, thank you for stopping by!
@@CubanRedneck looking forward for more of your recipes
How can I access the recipe in writing ? So I can make it this Christmas Eve
...how are you? Please take a look here - cubanredneck.com/recipes/
@@CubanRedneck thank you man. I started cooking it last night at 1:30 am. Should be done at 4:30 today. Followed your recipe. Let’s see. I am nervous. Have 15 family members counting on me for dinner tonight. Lol. A lot of pressure. I need to recipe for the mojo after I am done. Is this a Cuban recipe I used? Thank you
…that's awesome! You are good brother! This is a well-tested recipe. Here is a quick mojo recipe. I hope this helps!
• 1 cup olive oil
• 2 tablespoons of butter
• 1 cup fresh lime juice + 1/2 cup orange juice or 1.5 Cups of sour orange juice
• 10-12 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• Some chopped fresh cilantro (optional)
*Depending on the acidity level of the lemon juice you may have to add a little extra!
@@CubanRedneck thank you Man. I appreciate it. Worked out well. Recipe didn’t disappoint. Pork was amazing
...awesome, great to hear! Happy Holidays!
Comment. Nothing to say but Howdy...helping the algo
Thank you, sir!
I have a question: I am making this for our neighborhood potluck tomorrow. I couldn’t get a 15 lb shoulder for about 20 people so my husband got me 1 8lb and 2- 3.75lb. roasts. I prepared and marinated all roasts and wrapped them and they are in the oven. Do I still plan for 1.5 hours x 8 lbs or or should I plan 1.5 lbs for the entire amount which is 16 hours? I just want to make sure I’m not over cooking these as I figured about 24 hours for all….. please help this gringa! I’m in Tampa and I’m cooking for Cuban people!!!
... that sound like a party! Unfortunately, cooking time does not add up like that! To play it save, you are going to have to get a couple of those thermometers with a remote probe. Your temp target is about 160 F. I have done dual but relatively close in weight, and the time is about 1~1:10/lbs.
@@CubanRedneck thank you for the speedy response. I had a feeling it’ll be too long I’m cooking it. Now I’m already cooking the pork in the oven- been on since 2:30 pm - only an hour and a half. I will continue to cook until done but how do I reheat for tomorrow?
... you have time. Run out to Walmart, Target, etc... and get a thermometer. Re-heat it uncover under high heat about 350-400 and baste it with the juice every 6-8 minutes. It should take about 20-30 minutes to heat through
@@CubanRedneck I have a traditional digital thermometer to use and I will use this instead
... AWESOME! Come share your pics at facebook.com/groups/cubanfood
Yup I found a home of i dint hear that Cuban accent in the first 3 seconds lol was out!
…hi thank you for commenting. Brother, after better than four daces in the country, my life has been transformed. One thing I have not been able to get rid of is the accent! I guess living in Hialeah for almost two decades didn't help either!
Can I use butcher paper? I don’t have a roll of parchment paper
...hi! I am afraid NOT. Butcher's paper will dissolved once it gets soaked! This cooking technique will steam the meat and will generate quite a bit of liquid! The same goes for "WAX" paper! The wax will melt and make a mess!
@@CubanRedneck Thank you! I have sheets of parchment paper, so I will try to layer those together.
...AWESOME! Bets of luck with that, and happy HOLIDAYS! 😊
Yummy
Stay connected!
Carnitas style!!
.... carnitas style is slightly different specially the seasoning profile but doable!
Am BBQ Guy in Texas...you definitely don't wanna use wax paper! Hahaha
You got that right! ... thank you for stopping by
Dude, all that and you didn't even give us the money shot at the end. Show us what that looks like plated and ready to serve!
… bro, apparently, you are not familiar with how a Cuban household works. I had not finished pealing the foils back, and there were people with fork in hand taking pieces from the roast. With that said, thank you for stopping by!
Real garlic will make it also tough
... agree, thank you for commenting!
😅3
.... thank you for stopping by!
🇨🇺🇨🇺🇨🇺
...thank you 😍