Gothamist: Eating In: Cuban Roast Pork with Mojo

IWant2PorkArelene

Thu, 28 Sep 2006 14:18:46 -0500

Arelene, I don't know about your cuban pork, my I know about most american pork....Really you should be fine with any quality pork from the states, it simply needs to be 137 degrees to kill worms and it is reccomended to be heated to 160....Thats still in the medium to medium well category...... The (U.S.) National Pork Board, which has led a very aggressive on-farm food safety research program since 1994, addresses the presence of parasites in "the Other White Meat:" "Because of modern feeding practices, trichinosis is a no longer a concern. Although trichina is virtually nonexistent in pork, if it were present, it would be killed at 137 degrees F. That's well below the recommended end cooking temperature for pork, which is 160 degrees F."

Yvette

Thu, 28 Sep 2006 13:40:50 -0500

at what temp and how long would i roast a 5 to 6 lb pork butt roast that I have marinated overnight? Thanks!

arlene

Fri, 23 Dec 2005 14:22:03 -0500

You really should use a meat thermometer. Pork is VERY, VERY unsafe to eat if not cooked thoroughly. Cuban Pork is usually cooked for many, many hours, Not minutes. I know I am Cuban.

laura

Thu, 18 Nov 2004 17:39:25 -0500

yum

joe

Thu, 18 Nov 2004 09:15:55 -0500

i used the oxo slicer, with the comfortable black grip..it worked very well and really found peeling the yuca very easy. i also don't find chopping rind very difficult - literally takes a minute.

Carolina

Tue, 16 Nov 2004 18:34:20 -0500

Just two quick time-saving suggestions: You can substitute naranja agria (sour orange juice) for the lemon and limes in the mojo. It’s pretty easy to find bottled in most supermarkets in the area, and it’s just a little easier than chopping lime rinds. I actually prefer the taste of naranja agria, and most mojos are made with it. And normally I wouldn’t advocate buying frozen over fresh, but the bark on the yuca is so incredibly difficult to peel that I never thought it was worth the effort. You’re supposed to slice the bark lengthwise and then carefully peel it in chunks around the vegetable, but I never really succeeded at this. After slicing my fingers a few times, I’d given up on making it until I discovered Goya’s frozen and peeled yuca. So basically I’d recommend trying it fresh, but if you, like me, are a complete and utter klutz, head for the frozen food section. You can barely tell the difference.

joe

Tue, 16 Nov 2004 14:31:48 -0500

yes, it's a 1.5 lb pork loin for two.

alizinha

Tue, 16 Nov 2004 13:32:26 -0500

Eric, under the first photo in the article, it says "pork loin".

Eric

Tue, 16 Nov 2004 11:31:44 -0500

did the actual meat fall off the grocery list? which cut of pork is best?