Recipe for Rocky Mountain Cuban Pork | Almanac.com

Rocky Mountain Cuban Pork

Juicy pork strips in a blue pot
Photo Credit
Becky Luigart-Stayner
Makes 4 to 6 servings.
Barbara Vogel, Gibsonton, Florida
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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.

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)

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.

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