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Cuban Pork Recipe
by John Spottiswood

Cuban Pork

I adapted this recipe from a very popular cuban pork recipe on Allrecipes. I used boneless country style ribs instead of pork roast, because they were on sale and easier! I also boiled instead of roasting, because I find it makes the pork even more tender. I was very happy with the results. Incredibly flavorful and wonderful over black beans and rice!

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: Cuba Cuban
Cook time: Servings: 4

Ingredients

  • 2 teaspoons cumin seeds
  • 1/2 teaspoon whole black peppercorns
  • 4 cloves garlic, chopped
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 2/3 cup orange juice
  • 1/3 cup dry sherry
  • 3 tablespoons lemon juice
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 2-3 cups water
  • 3-4 pounds boneless pork country style ribs

Directions

  1. Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir or shake constantly until fragrant and beginning to brown, about 2 minutes. Cool.
  2. Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil. Pour the contents of the bowl into a pot just large enough for each of the ribs to lie flat in the bottom, then place the ribs in the pot. It's OK if they are touching and a little crammed. Pour in 2-3 cups of water...just enough to mostly cover the ribs.
  3. Bring the pot to a high boil, then reduce to a low simmer. Simmer ribs for 1 hour, turning over once if a portion of the ribs is not covered by the water. After 1 hour, turn the heat up to medium and let the liquid boil down to just about half way up the ribs or less...about 1 hour.
  4. At this point the ribs will be mouthwateringly tender. Serve over black beans and rice or another starch dish. The thickened sauce is very pungent. I loved it over my ribs. It was a bit strong for my kids, who liked it mixed in the rice but not over the ribs. The ribs are wonderful served either way...dry or with sauce poured them.