Cuban Roast Pork

  • 480 mins
  • 10 ingredients

Ingredients

  • 1 (5 lb) Pork Shoulder or (Boston Butt)
  • For Marinade:
  • 1 whole head of garlic (minced in garlic press)
  • 2 sour oranges * see note
  • 1 tbs oregano
  • 1 tbs brown sugar
  • 1 tbs kosher salt
  • 1 tbs fresh cracked black pepper
  • 1/2 cup shallots or onions
  • 1/4 cup olive oil
Crispy outside and moist and delicious on the inside. This pork has delicious flavor is aided by the use of Cuban Mojo sauce.

* This marinade is properly referred to as “MOJO”
* If you don’t have access to sour oranges, use the juice from 2 regular oranges mixed with the juice from 3 limes. (now you have sour orange juice)

 

  •  Mix all dry ingredients and olive oil in a large non-reactive bowl.
  • Add pork shoulder to bowl, turning and massaging the marinade into the meat. Love your pork and make sure it knows that you love it!
  • Marinate your pork for  3 hours under refrigeration, turning occasionally..
  • After 3 hours take pork from the refrigerator and let the meat return to room temperature.
  • Using a meat injector, inject the pork all over with the mojo sauce.
  •  Start charcoal  fire..moving coals to 1/2 of the grill (Today I  am using a Weber kettle grill)
  • When coals are grey add wood chunks, which have been soaked in water for at least 1 hour. You can use either hickory or Oak wood.
  • Place pork on the grill, Fat side up. Place pork on the side of the grill where there are no coals. (indirect cooking)
  • Cover grill. Pork will take at least 5 hours  at 200 to 250 degrees. Low and slow!
  • You will have to periodically add coals and wood throughout process.
  • Pork will be done when it registers 165 degrees on a meat thermometer…(Or when the meat pulls easily away easily from the bone.
  • 2nd method…cook in oven at 350 degrees for 3 hours….Add 1/4 cup of liquid smoke to marinade.
  • Once done just pull pork apart…removing any  fat remaining…there should be very little…

The alternative method is to cook in the oven for 3 hours at 350 degrees…Add 1/4 cup of liquid smoke to the marinade.

 

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