On 9 Jan 2007 20:48:39 -0800, "aem" > wrote:

>Those sound fine, but now I think I have misunderstood what you meant
>by "Cuban roast pork." To me, that means well-cooked meat but not
>falling apart, not shredded with forks for tacos. Rather, sliced for
>the dinner plate, with or without gravy. Then sliced for Cuban
>sandwiches the next day. Not tacos.

My thoughts also. The marinade, mojo criollo.

The roast


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Cuban Roast Pork

Cuban

6 lb pork roast
12 oz. frozen orange juice
12 oz. lemon juice
12 oz. red wine
salt and pepper
5 bay leafs
oregano

Make slits all over roast and insert pieces of fresh garlic. Marinate
overnight in orange juice, wine and lemon juice, black pepper, salt
and
oregano; roast the pork in the marinade. Marinade is good served over
white
rice and on slices of pork.


** Exported from Now You're Cooking! v5.75 **


This came directly from SW8th in Miami!

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Cuban Roast Beef

Cuban, meats

4 oz ham, smoked, chopped fine
4 oz bacon, chopped fine
8 oz onion, minced
1 oz capers, minced
1 garlic clove, minced
2 oz green olives, coarse chop
1 tablespoon green Chiles, minced
3 lb eye round roast
1 salt & pepper, to taste
2 oz bacon fat
8 oz stock
4 oz tomato sauce
1 tablespoon vinegar

Preheat oven to 350F.

Mix the first 7 ingredients to make a stuffing.

Make an incision 1 1/2" to 2" deep along the length of the roast

Stuff the stuffing into the incision. Salt and pepper the roast.

Brown the roast on all sides in bacon fat in a large heavy casserole
Add
all the rest of the ingredients and cook in the oven for 2 1/2 hours
or
until the meat is very tender. Check once or twice to make sure that
the
liquid is not boiling away. Add water or unsalted stock as necessary.

Yield: 8 servings


** Exported from Now You're Cooking! v5.75 **




The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!