By nsomniak6 on September 01, 2009
Photo by gailanng
Photo by gailanng
"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. Cook's Illustrated Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way!"
Serving Size: 1 (929 g)
Servings Per Recipe: 6
"I made this last year on my BBQ and smelled the entire neighborhood up! I KNOW they were jealous! I am doing it in the oven as the directions state this time...I have no doubt it will be anything less than fantastic, as before!!!"
"My picture doesn't do this justice. Even my computer has made a pig of itself. No pun intended. Made for Alphabet Soup Tag."
"There are not enough stars to rate this recipe. I've had a craving for a Cuban sandwich for weeks. I got out my trusty Cook's Illustrated cookbook and found this recipe. I am speechless. There are no words to describe the deliciousness of this dish. I moaned out loud when I took my first bite. It is seriously the absolute best thing I have ever eaten. I can't rave enough about it. I couldn't find a skin-on picnic shoulder at my grocery store, so I wound up getting 4 small bone in shoulder roasts and making only about a third of the brine, but half the paste. Incredible."
"This was fantastic! It was easy to prepare and the meat came out delicious, tender, and moist. The pork can be enjoyed as is, or with a sauce like mojo or BBQ, as in pulled pork. My only "criticism" is that this recipe made far more marinade than was needed. I froze the extra and will use it to marinate a duck. The garlic citrus paste was just the right amount to completely cover the pork. Thanks for posting."