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This recipe was uploaded by sfingers
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