Home > Cuban > Havana Rumba’s masas de puerco (Cuban fried pork)

Havana Rumba’s masas de puerco (Cuban fried pork)

September 24, 2006 Leave a comment Go to comments

Havana Rumba’s Mmasas de Puerco (Cuban fried pork)Courier-Journal

Pork shoulder, sometimes called Boston butt, is a fairly large cut of pork, well-marbled in fat. I used about 3 pounds for 6 servings and froze the rest. Havana Rumba’s owner, Christina Martinez, emphasized the importance of cutting away as much of the exterior fat as possible before cooking. The meat will shrink somewhat in braising.

3 pounds boned pork shoulder
¼ cup vegetable oil
Salt and pepper to taste
1½ tablespoons ground oregano
1 tablespoon ground cumin
3 tablespoons minced garlic
2 cups orange juice
1 12-ounce bottle of beer
Vegetable oil for deep-frying

Cut the pork shoulder into 2-inch cubes, removing and discarding as much of the fat as possible.

In a heavy pot or Dutch oven, heat ¼ cup vegetable oil over medium-high heat until shimmery. Add the pork pieces, sprinkle with salt and pepper, and sauté until nicely golden-brown. Add the oregano, cumin and minced garlic and sauté about 3 more minutes, stirring.

Add orange juice and beer. Liquid should almost cover the pork. Add more juice, if needed.

Reduce heat to simmer, cover and let cook until pork is very tender, 1 hour or more. Drain meat well, and set aside to cool.

When ready to serve, heat the vegetable oil to 350 degrees. Add the cooked pork pieces in batches, and deep-fry until brown and crisp on the outside.

Serves 6.

Categories: Cuban
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