Boliche Cubano – Cuban-Style Stuffed Beef Roast – Goya


1 beef eye of round roast or beef rump roast (about 4 lbs.), trimmed
1 bottle (24 oz.) GOYA® Mojo Criollo
1 pkg. (7 oz.) GOYA® Chorizo
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
¼ cup GOYA® Corn Oil, Canola Oil or Vegetable Oil
1 large yellow onion, thinly sliced (about 1½ cups)
½ cup GOYA® White Cooking Wine
2 medium carrots, peeled and cut into 1” pieces
½ cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos
2 bay leaves
1 tsp. whole oregano leaf
8 baby potatoes, peeled


1. Using long knife, make lengthwise slit in center of thickest end of roast to form deep pocket, about 3” long. Pierce beef all over with tip of knife. Transfer beef to large zip-top bag (or to non-reactive container with lid). Pour Mojo over beef; seal bag. Refrigerate at least 4 hours, or up to 24 hours for best results.
2. Heat oven to 275°F. Remove beef from refrigerator at least 30 minutes before cooking; discard marinade. Using paper towels, pat beef dry. Stuff pocket of beef with chorizo. Using kitchen twine, firmly tie beef in 1½ ” intervals, perpendicular to pocket, to enclose chorizo. Sprinkle beef all over with Adobo.
3. Heat oil in large Dutch oven, or large oven-proof pot over medium-high heat. Add beef. Cook, flipping beef with tongs, until golden brown all over, 5-7minutes; transfer to plate. Add onions to pot; cook, stirring occasionally, until soft, about 3 minutes more. Pour wine and 4 cups water into pot. Bring liquid to boil, scraping up browned bits from bottom of pot with wooden spoon. Add carrots, olives, bay leaves, oregano and beef to pot. Tightly cover pot; transfer to oven.
4. Cook, flipping roast every hour, until beef is fork-tender, about 4 hours, adding potatoes after 3 ½ hours.
5. Transfer beef, potatoes, carrots and olives to platter; tightly cover with foil to keep warm. Place pot on stove over medium-high heat. Bring liquid to boil. Cook, stirring occasionally, until sauce reduces to 2 cups, about 5 minutes. To serve, cut beef roast into ½” slices. Pour sauce over beef. Serve warm.
PS: I didn’t put olives or carrots.

Slow Cooker Lechon Asado with Pork Tenderloin


1 pork tenderloin
¾ cup of orange juice
¼ cup of lime juice
¼ cup of olive oil
4 cloves of garlic
½ a teaspoon of salt
1 teaspoon of cumin
1 teaspoon or dried oregano
1 teaspoon of freshly ground black pepper
1 medium-large white onion, sliced thin


1.Trim the silvery sheath from your pork tenderloin and make a couple dozen inch-deep slits in the meat with a knife point.
2.Combine all ingredients except the pork in a medium bowl and whisk to combine.
3.Transfer the marinade to a gallon ziplock bag and add both the pork tenderloin and sliced onions.
4.Marinate in the fridge for at least two hours, flipping every hour or so.
5.Transfer the bag’s entire contents to your slow cooker and cook until the meat is tender and pulls apart easily with a fork. This should take about 4 hours on high or 6+ hours on low.
6.Either remove the pork from the slow cooker to shred it with two forks and then add it back to pot, or simply shred it in the slow cooker.
7.Serve over rice and enjoy!

Slow Cooker Cuban Pork


2 tablespoons extra virgin olive oil
1/2 cup orange juice
1/2 cup lime juice
1 1/2 teaspoons salt
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
7 cloves garlic, peeled and smashed
1 small sweet onion, sliced thin
1 bay leaf
3 pound Smithfield pork shoulder roast


1.In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.
2.Make slits in the pork with a pairing knife and rub liberally all over with the oil mixture.
3.Place pork in the slow cooker, along with the onion and bay leaf. Poor the remaining juices from the bowl over the pork.
4.Cover and cook on low for 8 hours.
5.Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.
6.Serve with cilantro-lime rice and black beans; spoon some of the sauce over the top