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Havana Pork

(2 Votes)
Havana Pork
SERVES
5
CHILL TIME
6 Hr
COOK TIME
10 Min

The city of Havana is no stranger to all the flavors and spices that the Caribbean has to offer, and this pork recipe is no different. Our Havana Pork is marinated in aromatic and delicious "mojo" (a blend of veggies, fruit, and herbs) to give it an authentic taste that's "muy rico!" or "very delicious!"

What You'll Need

  • 2 1/2 pounds boneless pork butt or shoulder, cut into 1-inch chunks
  • 1 1/2 cups mojo marinade
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 1 tablespoon chopped fresh cilantro
  • Fresh lime juice for drizzling

What to Do

  1. In a large bowl, place pork chunks; cover with mojo marinade and toss until evenly coated. Cover and refrigerate at least 6 hours.
  2. Drain marinade and sprinkle pork with salt and pepper.
  3. In a large skillet over high heat, heat oil until hot. Add pork and cook 8 to 10 minutes, or until medium or desired doneness, and outside is crispy. Top with cilantro, drizzle with lime juice, and serve.

Notes

  • In the Caribbean, Havana Pork would typically be enjoyed over a bed of white rice with a side of fried plantains. Doesn't that sound yummy?
     
  • And if want to make your own Fried Plantains, here's our recipe -- no one will know how simple these are to make!

Nutritional InformationShow More

Servings Per Recipe: 5

  • Amount Per Serving % Daily Value *
  • Calories 396
  • Calories from Fat 215
  • Total Fat 24g 37 %
  • Saturated Fat 5.9g 30 %
  • Trans Fat 0.1g 0 %
  • Protein 43g 85 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 136mg 45 %
  • Sodium 488mg 20 %
  • Total Carbohydrates 0.1g 0 %
  • Dietary Fiber 0.1g 0 %
  • Sugars 0.0g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I used the marinade on a large pork shoulder that I oven roasted at 250 degrees for several hours, almost overnight. I made my own mojo sauce from garlic cloves, cumin, and lemon and lime juice. I didn't have the bitter orange juice so that's why lemon and lime juices. I didn't add oil to it either since there's enough fat in the pork shoulder. It was delicious! I wanted something different than the traditional smoking dry pork rub. This Cuban flavored pork meat now can be used on a gourmet pizza with jalapenos, carmelized onions, pineapple, cheese, and a white creme fraiche sauce. Of course it makes great soft corn tacos too! A pork shoulder makes a lot of meat, so I shred it up and put it in small quantities in the freezer.

And cilantro! Don't forget the cilantro in the mojo marinade if you make it yourself!

Ohhh... Please post your sauce marinade recipe, it sounds wonderful!!

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