Cuban Roast Pork
|1 (5 lb) Pork Shoulder or (Boston Butt)|
|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|
* 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.