Roasted Pork Shoulder Cuban Style
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- 1/4 cup triple sec or Grand Marnier
- 1/2 cup lime juice
- 1/2 cup orange juice (sour oranges are preferred)
- 2 tablespoons brown sugar
- 1 tablespoon whole cumin seed
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried
- 1 tablespoon grated lime zest
- 2 tablespoons minced garlic
- 1/2 cup soy sauce
- 2 teaspoons freshly ground black pepper
- 3 tablespoons olive oil
- 5 to 7 pound bone-in or boneless Boston butt
- 1/3 cup Cuban Marinade
- 3/4 cup orange juice
- 1/4 cup lime juice or to taste
- 1 teaspoon sugar or to taste
- 1/2 cup chopped cilantro (optional)
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
- To make the marinade, combine all the ingredients -- Grand Marnier, lime juice, 1/2 cup orange juice, brown sugar, cumin seed, oregano, lime zest, garlic, soy sauce, black pepper, olive oil -- in a bowl. Set 1/3 cup aside and refrigerate. Place pork into a two gallon zipper-lock bag and pour in the marinade. Seal and refrigerate overnight or up to 2 days. Turn bag from time to time to redistribute the marinade.
- When ready to grill-roast, remove the pork from the marinade. Shake off the excess and discard marinade. Set up a grill with equal coals banked on opposite sides and a pan in the center to catch the juice. Because it will take a long time to cook the pork make sure you have spare coals when the fire goes too low.
- Place the roast over the drip pan. Cover the grill and try to maintain a temperature within the grill of between 300 degrees and 325 degrees. Begin checking the internal temperature of the roast after 2 hours. When the temperature reaches 180 degrees and the meat is fork-tender, the roast is ready to come off the grill. Transfer to a cutting board and loosely cover with foil. Let rest at least 15 minutes or up to 30 minutes.
- While the roast is cooking make the citrus sauce. Pour 1/3 cup of the Cuban Marinade, 3/4 cup orange juice, 1/4 cup lime juice and 1 teaspoon sugar into a saucepan. Bring to a boil, reduce the heat to maintain a simmer, and cook for 5 minutes. Adjust the acidity and sweetness to your taste with the additional lime juice and sugar. Stir in the cornstarch and bring to a boil for 30 seconds to thicken slightly. Set aside. Right before you are ready to serve the sauce, rewarm the sauce for a moment and stir in the optional cilantro.
- Carve the roast into 1/4-inch slices and drizzle with a little of the sauce, serving the extra sauce for your guests to serve themselves.
- Alternatively you can roast the Boston butt in a 325 degree oven. The cooking times and doneness temperatures should be the same.
- For a special presentation, try to buy a whole pork shoulder (Boston butt and picnic all in one piece). Double the marinade and sauce recipe and grill-roast for 3 to 4 hours. This will serve 12 to 16 people.
- The Cubans are masters at slow-roasting pork. The pinnacle of their craft is lechon, a whole, spit-roasted baby pig. Not many of us have the where withal to roast a whole pig, even a small one. Instead, large chunks of pork such as whole legs, or Boston butt or even whole shoulders make a more than adequate substitute. Nowadays when you order lechon at a Cuban restaurant, you will more than likely be served roasted leg or even shoulder meat -- no matter, because it's the tangy marinade that makes this dish so delicious anyway. Some of the marinade is also used to make a sauce for the sliced meat. The meat by the way is best cooked quite well done, to the point where it's falling off the bone.
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