This recipe is an adaption of two authentic Cuban pork recipes. I first developed this recipe while traveling in the Midwest and was asked to serve a Cuban-style pork dish. There were several difficulties with this request.
First, outside of South Florida, it was impossible to find the cut of pork used to make an authentic Cuban Pork Shoulder. Known as a Picnic Pork Shoulder, I could not find one in the Iowa town where we were visiting friends. Moreover, I knew the request for “Cuban Pork” came from a previous holiday meal where I served a whole hog. This recipe has a deep mojo, garlic, and cummin flavor. My authentic Cuban pork shoulder recipe was much simpler and not what they were expecting.
So here is what I did. I started with a pork butt found throughout Iowa. I marinated it in a mojo-style brine made from locally sourced products. Then, I created a wet rub to load the pork with the Cuban flavors they were expecting. This rub also created an intense bark on the pork that was to die for, kinda like a pork version of burnt ends. It was a big hit and has been requested repeatedly.
Ingredients:
Pork and Brine:
1 – Pork butt (7 -9 lb.)
3 – Cups sugar
2 – Cups table salt
2 – Head garlic, peeled and roughly chopped
2 – Quarts of orange juice
4 – Quarts of water (enough to cover)
Garlic Citrus Paste
2 – Heads of garlic, peeled and coarsely chopped (about 1/4 cup)
2 – Tablespoons ground cumin
2 – Tablespoons dried oregano
1 – Tablespoon table salt
1-1⁄2 – Teaspoons ground black pepper
6 – Tablespoons orange juice
2 – Tablespoons distilled white vinegar
2 – Tablespoons olive oil
Brine the Pork:
Using a sharp paring knife, cut 1-inch-deep slits (approximately 1 inch long) all over the roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts of cold water in a stockpot or other large food-safe container. Stir in garlic and orange juice. Submerge pork in brine and refrigerate for 18 to 24 hours.
After Brining – Apply Garlic & Citrus Paste
Using a food processor, chop the garlic, cumin, oregano, salt, and pepper until they form a thick paste. With the machine running, add the oil, vinegar, and orange juice. When adding the orange juice be mindful that you are want a thick paste – not too watery. Remove the pork from the brine and rinse it. Dry the prok with some paper towels. Rub the paste all over the pork and into slits. Refrigerate the pork while the oven is preheating to 325 degrees with the rack in the lower-middle position.
Optional: Truss the pork roast to maintain its shape and ensure uniform cooking.
Roast the Pork
Place the pork with the skin side down on a wire rack set over a rimmed baking sheet or in a roasting pan with a rack. Cook, uncovered, 3 hours. Flip the roast skin side up and continue to cook until the thermometer inserted into the thickest part of the meat registers 190 degrees, about 3 hours more, lightly tenting the roast with foil if the skin begins to get too dark.
Transfer the roast to a cutting board and let it rest for 1 hour. To carve, slice each piece against the grain into 1/4-inch slices.
