| Cuban-Style Grill Roasted Pork |
Recipe Type: Main
Author:
Prep time: 1 hour
Cook time: 6 hours
Total time: 7 hours
Serves: 10
Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains.
Ingredients
- 1 bone-in, skin-on pork picnic shoulder (7 to 8 pounds)
- 1 Batch Pork Picnic Shoulder OJ Brine
- 1 Batch Garlic Citrus Paste
- 1 Batch Mojo Sauce
Instructions
- TO BRINE THE PORK: With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Mix up a batch of Pork Picnic Shoulder OJ Brine. Submerge pork in brine and refrigerate 18 to 24 hours.
- TO APPLY THE GARLIC-CITRUS PASTE: Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork until ready to grill.
- TO GRILL-ROAST THE PORK: Using chimney starter, light 4 quarts charcoal (about 60 briquettes) and burn until fully ignited and partially covered in gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill in even layer. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush. Place roast with skin side up on cool side of grill and shield with foil according to photos below. Cover and cook until grill temperature falls to 225 degrees, 2 to 3 hours (coals will be gray and partially disintegrated). After 1 3/4 hours, heat oven to 325 degrees with rack in lower-middle position.
- When grill temperature has fallen to 225 degrees, remove foil and transfer roast to wire rack set over rimmed baking sheet or to roasting pan with rack. Roast pork in oven until skin is browned and crisp and instant-read thermometer inserted into thickest part of meat registers 190 degrees, 2 to 3 hours. Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. To serve skin, scrape excess fat from underside and cut into strips. Drizzle Mojo Sauce over pork just before serving.
Notes
Recipe Submitted by: Vernon Ewing (Grill Dome Community)