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Rocky Mountain Cuban Pork

Juicy pork strips in a blue pot
Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 to 6 servings.
Category
Meat
Course
Main Dish
Credit
Barbara Vogel, Gibsonton, Florida
Sources
The Old Farmer's Almanac Readers' Best Recipes

A loyal reader created this Rocky Mountain Cuban Pork recipe for her daughter, who missed the sour orange trees in her parents’ backyard when she relocated to Colorado. The pork simmers slowly and gets very tender as the citrus sauce thickens. Black beans and rice are optional sides, but highly recommended.

Find more family favorite recipes like this one, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Ingredients
1/2 cup extra-virgin olive oil, divided
2 pounds lean pork loin, cut into 4 to 6 pieces
4 cups orange juice, divided
1 cup fresh lemon juice, divided
4 cloves garlic, minced
1 teaspoon ground cumin
salt and freshly ground black pepper, to taste
black beans and rice (optional)

Instructions

In a skillet over medium-high heat, warm 1 tablespoon oil. Add pork and sear.

In a bowl, combine 1/4 cup oil, 1 cup orange juice, and 1/4 cup lemon juice. Set aside.

When meat is browned, reduce heat to medium. Add garlic, cumin, and salt and pepper. Cook for about 30 seconds. Do not burn garlic. Slowly pour in orange juice mixture. Baste meat with a spoon. Continue basting every 15 minutes for 1 hour. When liquid is reduced and thickened, add remaining oil, 1 cup orange juice, and 1⁄4 cup lemon juice. Continue basting every 15 minutes until pork is tender, adding remaining orange and lemon juices as needed when liquid reduces. Serve with black beans and rice, if desired.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Sherry</span> Sun, 02/26/2023 - 11:49
You forgot the oregano/marjoram.
<span>Betsy</span> Wed, 02/17/2021 - 09:37
My final note is that, yes, you will have more "broth" than is needed. It will not absorb, but it makes a lovely au jus to spoon over yellow rice and black beans.
<span>Betsy</span> Wed, 02/17/2021 - 09:35
I've been making Cuban Pork for decades. Tip: use pork butt roast, fat side up. Put all ingredients use a slow cooker on low to meld the flavors, tenderize the meat, and free you from the kitchen while it cooks all day. Also, many grocery stores now carry frozen plantains; a side dish which adds an element of authenticity to the meal.
<span>R</span> Fri, 07/31/2020 - 15:16
After the first hour of basting, how much longer do you need to cook the pork for it to be tender? Based on the amount of orange and lemon juice listed in the ingredients, it appears you need to continue cooking for a few more hours, either that or the amounts of juice in the ingredient list are inflated. Thanks for some help on actual overall cook time -- makes it easier to know when to start cooking relative to expected or planned dinner time.
<span>Lynn</span> Thu, 01/09/2020 - 18:29
Would this work without the oil?
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 01/10/2020 - 15:09

Hi, Lynn. The oil prevents the pork from sticking to the pan and helps to sear the meat.

 <span>Oly</span> Tue, 12/03/2019 - 23:33
It taste delicious