Cuban Roast Pulled Pork
10
People talking
-
-
-
-
-
MORE
This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly that I combined with a recipe posted by Closetcooking,com. Posting for ZWT event so untried by me, but sounds like something we would enjoy. Depending on the type of roast you use, servings will vary, but I put 6-8 based on a small roast. Times don't include overnight marinating time.
- Ready In:
- 5hrs 10mins
- Serves:
- Units:
Nutrition Information
10
People talking
ingredients
- 4 -5 lbs pork shoulder (or large Boston Butt Roast with bone in, skin on)
- 2 tablespoons garlic cloves, minced
- 1 large onion, sliced
- 1⁄4 cup dark rum
- 3 tablespoons olive oil
- 3⁄4 cup fresh orange juice
- 1⁄4 cup fresh lime juice
- 1 teaspoon oregano, dried (or 1 tbl fresh)
- 1 teaspoon cumin, ground
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 large onion, sliced
- 1 cup chicken stock (or water)
directions
-
Directions (Oven Version with Crackling):
- Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
- Pull the pork out of the fridge 1 hour before roasting, take it out of the bag, set it with its skin side up, wipe the skin dry and let sit for 1 hour.
- Score the skin in 1/2 inch intervals and rub salt generously into the skin.
- Place the pork in a roasting pan, skin side up, roast in a preheated 450F oven for 20 minutes or until the skin has become crackling, ie it has become golden, hardened and crispy.
- Reduce the heat to 325F and roast until the pork reaches 170F for slicing or 195F for shredding, about 2-3 hours or 4-6 hours respectively. If the skin starts to get too dark tent it loosely with foil without folding the edges over to prevent steaming.
- Let the pork rest for 15 minutes, remove crackling and cut into small pieces, discard any extra fat and then slice or shred the pork. Remove the fat from the juices and serve with sliced pork or mix into shredded pork.
- Meanwhile heat 2 tablespoons of the juices from the roasting pan in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
- Serve the pork with the caramelized onions and remaining mojo.
-
Directions (Slow Cooker Version):
- Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
- Place the pork in a slow cooker/crock-pot with the skin side up along with the marinade and cook on low for 8-10 hours.
- Let the pork rest for 15 minutes, discard the fat layer and then shred the pork.
- Meanwhile heat 2 tablespoons of the juices from the slow cooker/crock-pot in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
- Serve the pork with the caramelized onions and remaining mojo.
- Tip: Mix some mojo into the pork after pulling it; man is that mojo ever good! Make sure to make enough pork to make Cuban Sandwiches with leftovers!
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@diner524
Contributor
@diner524
Contributor
"This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly that I combined with a recipe posted by Closetcooking,com. Posting for ZWT event so untried by me, but sounds like something we would enjoy. Depending on the type of roast you use, servings will vary, but I put 6-8 based on a small roast. Times don't include overnight marinating time."
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
This was fantastic. From the aroma it spread throughout the house to the flavorful and tender pork. Home run for a first time recipe. We ate it with rice for a couple of days, then tacos a few days. We froze the rest and used it a few weeks later to make hash for brunch. Planning to make and take to a friend during her maternity leave.
-
That cup of chicken stock (or water) at the end of the ingredient list doesn't appear to go anywhere. Have I missed something?
-
The recipe says to use 2/3 of the mojo mixture to marinate the pork but doesn't say what to do with the rest. Is it poured over the pork while roasting or otherwise cooked or poured over the pork cold? -
Is the marinade the mojo? -
So good! I used the crock pot method. I didn't have much time, so I cooked it on high for 5 hours. The meat still came out so tender and flavorful. Don't forget to pour over the set aside mojo before serving!
see 9 more
