Savory Garlic and Red Wine Braised Cuban Pork
Experience the rich and robust flavors of this Savory Garlic and Red Wine Braised Cuban Pork. This delightful dish features a succulent pork roast marinated overnight in a blend of fragrant ingredients, including garlic, rosemary, and oregano, all elevated by the depth of red wine. Slow-roasted to perfection, the meat becomes incredibly tender and flavorful, making it ideal for family gatherings or special occasions. Serve it with your favorite sides for a satisfying meal that will transport your taste buds straight to Cuba.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Pork Roast
5 lbs (with bone)
Garlic
6 cloves (chopped)
Dried Rosemary
1 teaspoon (crushed)
Dried Oregano
1 teaspoon (whole)
Red Wine
1 cup (dry or semi-dry)
Garlic
6 cloves (halved)
Instructions
1
In a large bowl, combine the red wine, chopped garlic, crushed rosemary, and oregano to create the marinade.
2
Place the pork roast in the marinade, ensuring it's fully submerged. Cover and refrigerate overnight for the best flavor.
3
The next day, preheat your oven to 325 degrees F (163 degrees C).
4
Transfer the marinated pork roast along with the marinade to a large Dutch oven.
5
Make twelve evenly spaced slits in the pork roast and insert a halved garlic clove into each slit for added flavor.
6
Cover the Dutch oven and place it in the preheated oven, roasting the pork for approximately 3 hours, or until a meat thermometer inserted into the thickest part of the roast reads at least 165 degrees F (74 degrees C).
7
Once done, remove the roast from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute for a more flavorful result.
8
Slice the pork and serve it with the delicious pan juices drizzled on top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Garlic and Red Wine Braised Cuban Pork?
It is a succulent pork roast marinated overnight in garlic, red wine, and herbs, then slow-roasted until tender.
What kind of pork roast should I use?
The recipe calls for a 5 lb pork roast with the bone included.
How long does the pork need to marinate?
For the best flavor, you should marinate the pork roast in the refrigerator overnight.
What are the ingredients in the marinade?
The marinade is a blend of red wine, chopped garlic, crushed rosemary, and oregano.
What temperature should the oven be set to?
Preheat your oven to 325 degrees F (163 degrees C) for slow-roasting.
How do I add extra garlic flavor to the roast?
Make twelve evenly spaced slits in the roast and insert a halved garlic clove into each one.
How long should I cook the pork?
The pork should be roasted for approximately 3 hours.
What is the safe internal temperature for this pork roast?
The meat thermometer should read at least 165 degrees F (74 degrees C) in the thickest part of the roast.
Why should I let the meat rest after cooking?
Resting for 10 minutes allows the juices to redistribute, ensuring a more flavorful and moist result when sliced.
How should the pork be served?
Slice the pork and serve it with the pan juices drizzled over the top.
What type of red wine is best for this recipe?
A dry or semi-dry red wine is recommended for this braising liquid.
How much rosemary is required?
You will need 1 teaspoon of crushed dried rosemary.
How much oregano does the recipe use?
The recipe calls for 1 teaspoon of whole dried oregano.
Do I need a specific pot for this recipe?
A large Dutch oven is ideal for transferring the pork and marinade to the oven.
How many garlic cloves are used in total?
The recipe uses 12 cloves of garlic: 6 chopped for the marinade and 6 halved for the slits.
Can I use a boneless pork roast?
While the recipe specifies bone-in for flavor, a boneless roast can be used, though cooking times may vary slightly.
What sides go well with Cuban pork?
It pairs beautifully with traditional Cuban sides like black beans and rice or plantains.
Do I discard the marinade before cooking?
No, you transfer the marinated pork along with the marinade into the Dutch oven for roasting.
Can I substitute the red wine?
If you prefer not to use wine, beef broth with a splash of vinegar is a possible substitute, though the flavor profile will change.
How do I prepare the garlic for the slits?
Take 6 cloves of garlic and cut them in half to create 12 pieces for the 12 slits in the roast.
Is this recipe suitable for a dinner party?
Yes, its rich flavor and tender texture make it an excellent choice for special occasions or family gatherings.
What makes this 'Cuban' style?
The heavy use of garlic, oregano, and slow-roasting techniques are hallmark characteristics of Cuban pork preparation.
Can I use fresh herbs instead of dried?
Yes, but typically you would use three times the amount of fresh herbs compared to dried.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Can I freeze the cooked pork?
Yes, you can freeze the sliced pork in its juices for up to 3 months.
Does the pork roast need to be covered while cooking?
Yes, cover the Dutch oven while roasting to keep the moisture in and braise the meat.
Is this recipe gluten-free?
Based on the ingredients listed, this recipe is naturally gluten-free.
Can I cook this in a slow cooker?
Yes, you can cook it on low for 6-8 hours, though the texture from a Dutch oven is often preferred.
What if I don't have a meat thermometer?
It is highly recommended for safety, but the meat should be very tender and easily pull apart when done.
Should the pork be fully submerged in the marinade?
Yes, ensure the roast is fully submerged in the bowl to ensure even flavor penetration.