Sunday, September 9, 2007

Cuban Shredded Pork

These recipes are my dad's and this pork is AWESOME! He hasn't been making this that long for us but my wife and I are in love with this recipe. We've both made it once and it's super easy. I don't think he'd mind me posting it here.

Cuban Shredded Pork

1. 4 lbs pork butt/shoulder roast with or without bone
2. 3 finely diced cloves of garlic
3. Juice from 1 lemon or line
4. Black Pepper and Salt to taste
5. 1 Teaspoon dried oregano
6. 1/2 cupt water

1. Trim any outer layer of fat from pork roast.
2. Place all ingredients in a tall baking pan and cover tightly with aluminum foil.
3. Bake in oven at 325 degrees for 2 1/2 hours.
4. Remove foil (watch for steam which can burn when removing foil)
5. Using two forks pulling in opposite directions, shred pork, removing any large pieces of fat and bones.

Serve with:

Jim's Mediterranean Rice

1. 4 cups water
2. 2 cups Jasmine or Bastante Rice
3. 1 tsp curry powder
4. Salt and Pepper to taste
5. 1/4 tsp cinnamon
6. 1/8 tsp ground cloves
7. 1/2 cup raisins
9. 1/4 cup sliced almonds
10. 1 tsp chicken soup base

1. Boil water in 2 quart sauce pan.
2. Add all ingredients and stir until mixture begins to boil.
3. Cover the pan with a lid and cook about ten minutes at the lowest possible flame.
4. Uncover lid and rake rice with a dinner fork.
5. Taste Rice and if rice needs more cooking add water as needed, cover lid, let simmer one minute, turn off heat, and let sit covered several more minutes.

Cuban Black Bean

1. 1 lb. dry black beans
2. 2 quarts water
3. 1 tsp bacon fat
4. 6 finely diced garlic cloves
5. 1 large diced onion
6. 1 tablespoon wine vinegar
7. 1/2 can tomato paste
8. 2 teaspoons salt
9. Black Pepper to taste
10. 1/2 tsp cumin
11. Option: 1 finely diced jalepeno if you like spicy

1. Place all ingredients in a pressure cooker and simmer under pressure for 40 minutes.
2. Release pressure and simmer under low fire until all liquid becomes thick like black gravy. Do not overcook beans so that they become mushy.


If you would like to leave a comment or you have a question you can respond to this post at my forums.


greg oakes said...

ooh, beanblog!! yummy!! it's been a long time... just stoppin' by to say hello!! this should be a cool way to keep in touch eh?! the crumb site is lookin' real nice, all streamlined! thanks for keepin' me on the links page todd! ;) please say hello to jesse for me when you chat with him next! take care,... ~go

Todd Merrick Novak (aka beanlynch) said...

Hey, yeah, you're welcome to post here anytime or you could also go to my, oh so lonely message board forums at

I'm happy to keep links on the Crumb Site for artists who are trying to get noticed. Best wishes and all that jazz...

Natalie said...

I tried your dad's recipe for shredded pork today and it turned out so good!! Thank you!

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