This is THE Cuban Roast Pork from the 2014 movie “Chef”, created especially for the movie by LA Korean-fusion food truck original and rockstar chef Roy Choi. Easy to make, the pork is juicy and tender (no thermometer required!) and the flavour is incredible. INCREDIBLE!!
While the rest of the word is obsessed with “50 Shades of Grey”, I am obsessed with the Jon Favreau movie “Chef”. Have you seen it? If you are a foodie, it is a must-see!
There are classic moments in the movie that only “foodies” will appreciate. Like when one of the actors is swaying away to the beat of Latin music while he rubs marinade into the pork (seriously, cooking has never been so sexy!). And the passion for cooking the food you love.
I was somewhat dubious about trying a recipe from a movie until I read that the “star” recipe was actually developed by a real chef – Roy Choi. Do you know who Roy Choi is? He is a ROCK STAR in the foodie world, known for starting the food truck movement in LA with his Korean-fusion taco truck, Kogi. Cool and talented beyond words.
I found the recipe for the Mojo marinated Cuban Roast Pork from the Chef movie here on thestar.com. And as soon as I read it, I knew it was going to be a good recipe.
When I tried it, I discovered it was a great recipe. One that I had to share with you!
This Cuban Roast Pork is really easy to make. Just whizz up a handful of ingredients for the marinade, then let it marinate overnight to get the flavours infused into the pork. This marinade REALLY infuses into the meat. You will be amazed.
It’s also much less maintenance and stress than traditional roast pork because this is meant to be cooked past overdone, long and slow until the meat is tender and juicy. The cook times I have provided yields a roast that is really tender and juicy but can still be carved. But you know what? Even if your oven is too strong, if you leave it in for too long, it is still going to work! The worst that can happen is that the meat is too tender and it becomes fall apart i.e. you simply pull shreds off with tongs instead of carving it.
Really. If that is the “dud” outcome, then in my books, this is a “foolproof” recipe.
I made this Cuban Roast Pork using Murray Valley Pork which is simply the best quality pork produced in Australia! You can’t get it at supermarkets, only at butchers, and if there’s ever a time to splurge on good quality pork, Easter is it!
OK, signing off! I really want to say I’m going to have this Cuban Roast Pork for Easter lunch. But I have cooked almost 15 kg/30 lb of pork in the past couple of weeks so I’m pretty porked out. So I think I’m going to stick with chicken this year.
Really hope you consider this pork for your Easter table though!! I promise it is worthy of being the centrepiece. 🙂 – Nagi
PS Make sure you save some Cuban Pork Roast to make Cuban Sandwiches (Cubanos)! I’ll share the recipe on Easter Monday. All you need is leftover Mojo Marinated Pork, baguettes, swiss cheese, gherkins and slices of ordinary ham. One of the BEST SANDWICHES I have never had in my life!!
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Juicy Cuban Mojo Pork Roast (Chef Movie recipe)
Ingredients
Marinade
- 3/4 cup extra virgin olive oil
- 1 cup cilantro / coriander, lightly packed
- 1 tbsp orange zest
- 3/4 cup orange juice, fresh
- 1/2 cup lime juice
- 1/4 cup mint leaves, lightly packed
- 8 garlic cloves
- 1 tbsp fresh oregano leaves, packed (or 1/2 tbsp dried oregano)
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
Pork
- 4 lb / 2 kg pork shoulder / pork butt, skinless and boneless (not loin or leg roast, will dry out)
Mojo Sauce
- 2 tbsp lime juice
- 1/4 cup orange juice
- Salt and pepper
Instructions
- Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
- Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
- Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
- Preheat oven to 220°C/425°F (200°C fan).
- Roast, uncovered, for 30 minutes. Base with pan juices.
- Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
- Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
- Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.
Mojo Sauce
- Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
Recipe Notes:
Nutrition Information:
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I think you’ll LOVE this Grilled Corn with Chipotle Mayo to serve on the side!
Or how about this Green Coriander / Cilantro Rice? Very on-theme! 🙂
Nagi! As Always glorious pictures and recipe!!! I am actually STILL wanting to see this movie!!! It’s def on my list of must watches!!! Pinned! I most def want to try this!
YES you must see it asap!! It is fantastic. Have a movie night this Friday!! 🙂
I drooled through that entire movie, Nagi. It was embarrassing! 😉 I am forever indebted to you for this recipe!
ME TOO Marissa!! Even when he was making that posh food at the beginning that he didn’t enjoy making!! 🙂 Ooooh, and that pasta moment…..sexy sexy!!
Absolutely incredible flavors going on here. I need this in my life!
Thanks so much Matt! Happy Easter to you and the family!
Nagi, I can’t say it enough: I’m a huge fan of your photography! I wanna be like you when I grow up! lol
HEY! How old do you think I am? 😉 He he!
I adore Cuban food and recently introduced a friend to its seductive flavors and textures. I love this recipe not only for the instant gratification, but also for the leftovers that will be turned into Cubano sandwiches, etc.
Thank you!
“Seductive” is the perfect word to describe Cuban flavours Louise! Where were you when I was writing this post? 😉
I came by to tell you that I tried the Cinnamon French toast bites and how AMAZING they were, and instead was treated to this phenomenal recipe!! 😀 I watched Chef… and ABSOLUTELY LOVED it! Jon Favreau is a creative Genius and Roy Choi is a culinary genius!
As soon as I saw the food in the movie, I knew I had to find a recipe to try it out… and now I have one! Thank you for sharing Nagi!! 😀 It looks absolutely delicious!
Yay!! So glad you loved the movie too Dini!! I’ve watched it FOUR times!! (possibly five!) This recipe is AWESOME. Roy Choi is a rock star!!
Oh this puts me right back in Cuba! It’s the one place in the world that I would give anything to visit again. We went before the country opened up to Americans and I’d love to see how it’s changed. I hope the people have more than they did when we were there. I’ll make your roast pork in their honour and for my friends Alberto and Julia!
I loved Chef the movie. I did a post on it last year but I wrote it before the movie launched on dvd so I just cooked ‘something’. Your post is fantastic!
Wow, really!? I’ve heard mixed reports! I really want to go to Cuba!! I heard it’s like Carnivale all year round!!
That must be a different Cuba than we visited. The one we visited we found the poorest but nicest people we’d ever met. Not much Carnivale when we were there. 🙂