Best 7 Cuban Roasted Pork Crostini Recipes

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Embrace the vibrant flavors of Cuban cuisine with our curation of the most delectable Cuban Roasted Pork Crostini recipes. Dive into a culinary journey infused with aromatic spices, tender pork, and the perfect balance of tangy and savory flavors. These delectable crostini will transport your taste buds to the streets of Havana, immersing you in the richness of Cuban culinary heritage. With our carefully selected recipes, you'll discover the perfect combination of crispy toasted bread, succulent roasted pork, and a medley of tantalizing toppings, creating an unforgettable appetizer or main course. Let's embark on a culinary adventure and explore the best Cuban Roasted Pork Crostini recipes that are sure to leave a lasting impression.

Here are our top 7 tried and tested recipes!

CUBAN ROASTED PORK CROSTINI



Cuban Roasted Pork Crostini image

Try the Cuban Roasted Pork Crostini for a bite-sized version of the Cuban sandwich. It's less of a mess but still packs a punch.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Time 8m

Yield 8

Number Of Ingredients 7

1 baguette
1 serving Olive oil cooking spray
1 tablespoon Dietz & Watson Stone Ground Mustard
8 slices Dietz & Watson Cuban Roast Pork
8 slices Dietz & Watson Swiss Cheese
8 each fresh Dietz & Watson Dill Pickles, quartered or halved
1 pinch Salt and cracked pepper to taste

Steps:

  • Preheat oven to 350 degrees F.
  • Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
  • Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
  • Coat each crostini with Dietz & Watson Stone Ground Mustard.
  • Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 24.6 g, Cholesterol 40.3 mg, Fat 6.9 g, Fiber 1.1 g, Protein 18.6 g, SaturatedFat 5.8 g, Sodium 668.2 mg, Sugar 1.2 g

CUBAN-STYLE OVEN-ROASTED PORK



Cuban-Style Oven-Roasted Pork image

Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains. Cook's Illustrated Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way!

Provided by nsomniak6

Categories     Pork

Time P1DT7h

Yield 1 roast, 6 serving(s)

Number Of Ingredients 13

1 (7 -8 lb) pork shoulder, bone-in skin-on
3 cups sugar
2 cups table salt
2 medium head garlic, unpeeled cloves separated and crushed
4 cups orange juice
12 medium garlic cloves, peeled and coarsely chopped (about 1/4 cup)
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon table salt
1 1/2 teaspoons ground black pepper
6 tablespoons orange juice
2 tablespoons distilled white vinegar
2 tablespoons olive oil

Steps:

  • TO BRINE THE PORK: With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours.
  • TO APPLY THE GARLIC-CITRUS PASTE: Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1-second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork while oven is preheating to 325 degrees with rack in lower-middle position.
  • TO ROAST THE PORK: Place pork with skin side down on wire rack set over rimmed baking sheet or in roasting pan with rack. Cook, uncovered, 3 hours. Flip roast skin side up and continue to cook until instant-read thermometer inserted into thickest part of meat registers 190 degrees, about 3 hours more, lightly tenting roast with foil if skin begins to get too dark.
  • Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. To serve skin, scrape excess fat from underside and cut into strips. Drizzle Mojo Sauce (see related recipe) over pork just before serving.

CUBAN ROAST PORK



Cuban Roast Pork image

Make and share this Cuban Roast Pork recipe from Food.com.

Provided by Crabbycakes

Categories     Pork

Time P1DT5h

Yield 6 serving(s)

Number Of Ingredients 9

5 -6 lbs pork roast, shoulder, sirloin
3 garlic cloves, peeled and slivered
1/2 cup orange juice
1/2 cup lime juice
1 tablespoon oregano, ground
1 teaspoon cumin
1 teaspoon black pepper
1 tablespoon salt, to taste
1 large onion, sliced

Steps:

  • Trim fat from roast, if any.
  • With a sharp knife, cut tiny holes in roast and insert slivers of garlic.
  • In large plastic bag, place remaining ingredients.
  • Shake to mix well.
  • Place pork roast in bag.
  • Place in refrigerator, at least overnight.
  • Remove roast from marinade and discard the marinade.
  • Preheat oven to 275 degrees F.
  • Place in covered baking pan and cook for 5-6 hours.
  • Turn once during baking.

Nutrition Facts : Calories 509.4, Fat 14.2, SaturatedFat 4.2, Cholesterol 260.8, Sodium 1384.5, Carbohydrate 7.2, Fiber 0.8, Sugar 3.2, Protein 83.8

CUBAN-STYLE ROAST PORK



Cuban-Style Roast Pork image

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

Provided by Michele Kerr Fielding

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h48m

Yield 8

Number Of Ingredients 11

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

Steps:

  • Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  • Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
  • Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
  • Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
  • Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g

CUBAN ROASTED PORK SANDWICHES



Cuban Roasted Pork Sandwiches image

For an incredible hot sandwich, slowly roast pork in a seasoned citrus marinade, then layer slices of meat with pickles, zippy mustard, ham and cheese. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 3h40m

Yield 24 servings.

Number Of Ingredients 16

1 boneless pork shoulder butt roast (5 to 6 pounds)
4 garlic cloves, sliced
2 large onions, sliced
1 cup orange juice
1 cup lime juice
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
SANDWICHES:
4 loaves (1 pound each) French bread
3/4 cup butter, softened
1/2 to 1 cup yellow mustard
24 thin sandwich pickle slices
2-1/4 pounds sliced deli ham
2-1/4 pounds Swiss cheese, sliced

Steps:

  • Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing., Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths., Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.

Nutrition Facts : Calories 590 calories, Fat 27g fat (15g saturated fat), Cholesterol 119mg cholesterol, Sodium 1206mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

CUBAN CHINESE ROAST LOIN OF PORK



Cuban Chinese Roast Loin of Pork image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 13

4 to 5 pound boneless pork loin, trimmed
1 bottle beer
Salt and freshly ground black pepper
1/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce
3 tablespoons sherry
2 tablespoons hoisin sauce
1/4 cup cooked back beans, mashed with a fork
2 tablespoons FiveSpice powder
4 cloves garlic, finely chopped
4 mandarin oranges or tangerines, peel and pith removed and cut into supremes
1/2 small bunch watercress, coarse stems removed

Steps:

  • Preheat the oven to 425 degrees. Place the pork loin on a rack over a roasting pan and fill the bottom with about 1-inch of beer. Season the pork generously with salt and pepper.
  • In a mixing bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, fivespice powder, and garlic. Mix together well and coat the pork loin with this paste, rubbing it in well and using up all the mixture. Roast the pork for 15 minutes, then reduce the heat to 325 degrees and cook for 45 to 60 minutes more, basting every 15 to 20 minutes with the orange honey mixture. When the pork is thoroughly cooked (it should register 165 degrees on a meat thermometer, and the juices run clear rather than pink), remove from the oven and rest for 5 minutes. Transfer to a warmed serving platter and surround with orange segments and watercress sprigs. Serve immediately, slicing the loin at the table.

PORK ROAST CUBANO



Pork Roast Cubano image

It takes me just minutes to prepare this recipe, and the slow cooker does the rest of the work! It's a one-dish meal that's real comfort food for my family. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 8 servings.

Number Of Ingredients 10

3 pounds boneless pork shoulder butt roast
2 tablespoons olive oil
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet potato, cut into 1/2-inch cubes
1 small sweet red pepper, cubed
1 can (13.66 ounces) light coconut milk
1/2 cup salsa verde
1 teaspoon minced fresh gingerroot
2 green onions, thinly sliced
Sliced papaya

Steps:

  • In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Add black beans, sweet potato and red pepper. In a small bowl, mix coconut milk, salsa and ginger; pour over meat., Cook, covered, on low 7-9 hours or until pork is tender. Sprinkle with green onions; serve with papaya.

Nutrition Facts : Calories 430 calories, Fat 24g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 322mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 33g protein.

Tips:

  • For the best flavor, use a well-seasoned cast iron skillet.
  • Sear the pork shoulder on all sides to create a flavorful crust.
  • Roast the pork shoulder low and slow to ensure that it is tender and juicy.
  • Add the mojo sauce to the pork shoulder during the last hour of cooking to infuse it with flavor.
  • Serve the Cuban roasted pork on crostini with your favorite toppings.

Conclusion:

Cuban roasted pork is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it on crostini, tacos, or rice, this flavorful pork is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give Cuban roasted pork a try.

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