Cuban Vodú Pork – So good it’s like magic!
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Err mer gerr…this Low Carb Cuban Vodú Pork Recipe is fantastic! You can serve it on it’s own or make Cubanos. Either way, it’s my new favorite way to cook pork roast.
This recipe was inspired by Cuban Mojo (Magic) Marinated Pork.
But, this recipe is a bit lower carb and just as tasty so I’m rolling with “Cuban Vodú Pork”, named after the style of voodoo that was adopted by Cubans long ago.
🍽️Equipment:
- Baking Sheet/Wire Rack
If you are baking this in the oven you’ll need some kind of rack to get the nice crust all the way around your pork.
It’s not imperative and if you don’t have an oven safe cookie sheet you can still make this dish.
But the bottom won’t get crispy…not a huge deal. This one is awesome and a great price!
This is the blender that I’ve been abusing for years.
🥘Ingredients for the Pork Roast:
- ½ cup olive oil
- 1 tbsp orange zest
- 1/2 cup lime juice FRESH – not bottled
You can definitely use lemon juice if limes aren’t available in your area. Just don’t use the stuff in the plastic bottle.
- 1 bunch cilantro
- ¼ cup lightly packed mint leaves
Use 2 tbsp if you’re using dried mint.
- 3 tbsp allulose
- 8 garlic cloves divided
You’ll use 4 in the marinade and four in the roast.
- 2 tsp oregano dried
- 1 tbsp ground cumin
- One tsp salt * to taste
- 1 tsp pepper
- 2 lbs pork roast * Tied or in one piece – Pork loin or pork shoulder (a very fatty cut of meat and better for the slow cooker method.)
👨🏿🍳How to make the Cuban Pork:
There are two cooking methods listed here.
But both methods will require a long marinating time if possible because the deepness and complexity of the flavors increase with time.
Marinade~
- Add all of the ingredients except pork and four of the garlic cloves to a blender and pulse until smooth.
- Pour into a large ziplock bag and add the pork. Let it marinate in the fridge for at least 4 hours and up to overnight. Turn over occasionally to make sure it really soaks in.
Oven Cooking Method – Results in firm medallions (Best for serving as the main course!)
- Preheat oven to 425 degrees F. Place the pork on a baking sheet with a wire rack. Now it the time to add any additional pepper if you like a lot of it.
- Slice each of the four remaining garlic cloves in half. Slice shallow cuts along the top of the roast and push the garlic into them.
- Roast the pork for 35-45 minutes. It should be lightly browned and the center should reach between 145°F – 160°F (62.7°C – 71.1°C).
- Transfer to a cutting board, cover with aluminum foil and let rest at least 15 minutes.
- Carve in thin slices against the grain and serve with desired sides.
Crock Pot Cooking Method – Results in tender pork that can be shredded with a fork ( Good if you want to shred the meat for sandwiches).
- After marinating, slice the four remaining garlic cloves in half and push them into shallow slits that you cut into the the top of the roast.
- Add the roast and the marinade to the crock pot and cook on high for 2 hours or low for 4 hours until the center of the roast reaches 145-160°F. Do NOT let the crock pot run dry or you will have chewy pork. You can add ½ to 1 cup of water, chicken stock or white wine if you see the pot is going dry.
- Let rest for ten minutes and carve or shred. You can brown the meat under the broiler if desired. Serve with sides.
Tips & FAQ’s:
Why do you have two methods for making this Cuban Pork?
Because it’s a fantastic recipe and cooking it in the oven is best when you are using the pork as a main dish.
Slow cooking the pork roast is a super easy option for people who want to use this recipe solely to make delicious Cubanos.
Can I freeze this Low Carb Cuban Vodu Pork?
Yes. It keeps nicely in the fridge for 3-4 days. But if it’ll take longer to eat it, freeze it in an airtight container for up to two months.
What’s good served with this Mojo Pork?
What are the Cubanos you keep talking about?
They are friggin-fraggin elite sandwiches like they made in that movie “Chef”.
In case you haven’t seen it, it’s about a chef who traveled around in a food truck making these amazing sandwiches and they sort of helped him fix his life.
It’s basically an amazing Cuban style pork sandwich. But I made the leftovers into a ding-dong-delicious quesadilla version with low carb tortillas.
Guess which recipe I’ll be sharing next lol. They are definitely picky teen approved too!
That’s it for the Low Carb Cuban Vodú Pork!
I hope this recipe brings as magic into your kitchen as it did ours.
Leave any questions you have below and Keto on!
Adios for now friends!
Brandy
More healthy recipe to love:
Cuban Vodú Pork Roast
Equipment
Ingredients
- ½ cup olive oil
- 1 tbsp orange zest
- 1/2 cup lime juice FRESH – not bottled
- 1 bunch cilantro
- ¼ cup lightly packed mint leaves
- 3 tbsp allulose
- 8 garlic cloves divided
- 2 tsp oregano dried
- 1 tbsp ground cumin
- 1 tsp salt * to taste
- 1 tsp pepper
- 2 lbs pork roast * Tied or in one piece – Pork loin or pork shoulder (a very fatty cut of meat and better for the slow cooker method.)
Instructions
Marinade~
- Add all of the ingredients except pork and four of the garlic cloves to a blender and pulse until smooth. Pour into a large ziplock bag and add the pork. Let it marinate in the fridge for at least 4 hours and up to overnight. Turn over occasionally to make sure it really soaks in.
Oven Cooking Method – Results in firm medallions ( the best method)
- Preheat oven to 425 degrees F. Place the pork on a baking sheet with a wire rack. Now it the time to add any additional pepper if you like a lot of it.
- Slice each of the four remaining garlic cloves in half. Slice shallow cuts along the top of the roast and push the garlic into them.
- Roast the pork for 30 minutes. It should be lightly browned and the center should reach between 145°F – 160°F (62.7°C – 71.1°C).
- Transfer to a cutting board, cover with aluminum foil and let rest at least 15 minutes.
- Carve in thin slices against the grain and serve with desired sides or on Cubano Sandwiches.
Crock Pot Cooking Method – Results in tender pork that can be shredded with a fork (good if you plan to shred the meat).
- After marinating, slice the four remaining garlic cloves in half and push them into shallow slits that you cut into the the top of the roast.
- Add the roast and the marinade to the crock pot with a cup of broth, water or wine and cook on high for 2 hours or low for 4 hours until fork tender.Do NOT let the crock pot run dry or you will have chewy pork. You can add1 cup of water, chicken stock or white wine more if you see the pot is going dry.
- Brown in the oven under the broiler for 4-5 minutes if a crispy crust is desired. Let rest for ten minutes and carve or shred. Serve with desired sides.
Notes
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Nutrition
The nutritional information for the Low Carb Cuban Voodoo Pork is provided as a courtesy so you can figure out your macros in a flash!
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
