Cuban Pork Roast

Cuban Pork Roast
 
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by sfingers

 
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Ingredients

Ingredients
Method
 
  • 1 fresh ham (basically a non cured pork leg), about 18-21lbs. If you have a good super market you can usually get them to order you one if you call the meat department. If you live in Miami you can find these easily. You can also use 3 or 4 good sized pork shoulders/boston butt.
  • Mojo Marinade
  • 1 cup Olive oil
  • 10-12 cloves of garlic crushed
  • 3 tbs oregano
  • 3 cups seville orange juice (commonly called sour orange or naranja agria, if you can't find this specialized ingredient (you can order it online)) you can use a mixture of orange juice, lime juice, lemon juice or grapefruit. It should't be too sweet.
  • 1 medium size onion, chopped or minced
  • Salt and Pepper to taste
Heat olive oil slowly over medium heat. Add onion, oregano, garlic, and simmer in oil for about 2 minutes and turn off heat. Allow mixture to cool a couple of minutes. Add oil to juice and whisk. Marinate pork overnight. Right before grilling I like to sprinkle a little bit of salt on the outside of the meat to help it form a crust. Grilling. An 18-21lb joint of pork takes several hours to cook properly. The best way is grilling using indirect heat. If you have one of those big old oil drum type grills, this works best. All you do is keep two piles of coals on the grill. One on the far left, the other on the far right. You then place the joint of pork smack dab in the middle of the grill and close the lid, and forget about it! Pork will probably take 5 or 6 hours. You probably will need to replenish the coals about halfway through the cooking. Use a meat thermometer, and you probalby want the pork to be about 155 (NO MORE THAN 160) for the required doneness. Let the meat rest and you're good to go. The beauty of a big piece of meat like this is that it will feed so many people. You can get this done very early (put it on the grill early enough so that the pork is ready about an hour before guests are ready to tuck in) and you'll have the grill free for hotdogs, sausages, and simple stuff. Plus it's delicious and dramatic. This Cuban Pork is a show stopper

Cuban Pork Roast

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alt

This recipe was uploaded by sfingers

 
 

Method


Heat olive oil slowly over medium heat. Add onion, oregano, garlic, and simmer in oil for about 2 minutes and turn off heat. Allow mixture to cool a couple of minutes. Add oil to juice and whisk. Marinate pork overnight. Right before grilling I like to sprinkle a little bit of salt on the outside of the meat to help it form a crust. Grilling. An 18-21lb joint of pork takes several hours to cook properly. The best way is grilling using indirect heat. If you have one of those big old oil drum type grills, this works best. All you do is keep two piles of coals on the grill. One on the far left, the other on the far right. You then place the joint of pork smack dab in the middle of the grill and close the lid, and forget about it! Pork will probably take 5 or 6 hours. You probably will need to replenish the coals about halfway through the cooking. Use a meat thermometer, and you probalby want the pork to be about 155 (NO MORE THAN 160) for the required doneness. Let the meat rest and you're good to go. The beauty of a big piece of meat like this is that it will feed so many people. You can get this done very early (put it on the grill early enough so that the pork is ready about an hour before guests are ready to tuck in) and you'll have the grill free for hotdogs, sausages, and simple stuff. Plus it's delicious and dramatic. This Cuban Pork is a show stopper
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