Cuban Style Roasted Pork

Caribbean Pork with Garlic Herb SauceI will start with a couple of words; LOW and SLOW. Two words that really do something fabulous to food, in particular delicious chunks of meat. As winter is here, my smoking of meat has subdued a bit, and now I am somewhat trapped indoors. Yes, this means no outdoor grilling for a while, and a limited time smoking fish, pork shoulders, or making jerky. With all of that said, and trust me, I am a bit saddened by this, I must make the comfort food in the oven. Don’t get me wrong though, I am a foodie, and will find ways indoors to provide the comfort food that I have over the last few years.

While I recently searched my freezer for cuts of meat, I came across one of many pork shoulders, and I wanted to do something different than the smoked flavor. I quickly searched my spice cabinet and refrigerator, and found just the right ingredients to make a Cuban style roasted pork. Sure, I thought of making carnitas right away, as they it is truly delicious, but something inspired me to make a killer rub and delicious basting sauce to go with it. Enough chitter chatter, lets get started.

Ingredients:

Rub

  • 1 4-6 lb Pork Shoulder
  • 4 cloves of garlic
  • 1 tsp dried oregano
  • 1 tsp course salt
  • 1 tsp black pepper
  • 1 tbsp olive oil

To a mortar, add the garlic, oregano, salt, pepper, and olive oil, and with a pestle, pound to make a paste. With a knife, add quarter inch slots all over the pork shoulder. Next, rub the paste all over the shoulder, add to a large ziplock bag.

In the meatime, let’s get started on the adobo sauce.

ADOBO SAUCE:

Ingredients:

  • 1 lime, juiced
  • 1 cup of orange juice, pulp free
  • 2 tablespoons chopped cilantro
  • 2 tablespoon brown sugar
  • 1 tbsp course salt
  • 1/2 tbsp black pepper
  • 4 cloves of garlic, finely chopped
  • 1 1/2 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp dried majoram

To make the sauce, add all of your ingredients into a blender or food processor and pulse until everything is combined. Add the adobo sauce to the ziplock bag, seal, and move it all around. Place the bag in a large bowl, and let it marinade for 12-24 hours. The longer the better.

Now we begin the cooking part, the LOW and SLOW if you will. Preheat your oven to 250 degrees. To a large roasting pan (I use my turkey roasting pan with rack) , place the shoulder on the rack (reserving all of the sauce), and add about 3 cups of water to the pan. Cook in the 250 oven for roughly 5-8 hours, covered with foil.  In the meantime, add the remaining adobo sauce to a sauce pan, and bring to a boil, then reduce the heat to a simmer, adding a bit more orange juice if you so desire. When you think you are ready, you have to wait. This is the tough part. After the cook time, remove the foil, and increase the oven heat to 400 and cook for roughly 10 minutes.

Remove from the oven and let it rest for at least 10 minutes. This is another tough time. Just be patient, as it all pays off.

Slice a yellow or white onion really finely. A sharp knife really helps here. Once you are ready, you can either slice, or use a fork and watch it all fall apart, I sliced mine really thin, as well as shredded some. Place on a large serving plate, top with the onions, and pour the remaining sauce over the pork.

The nice thing about this pork, is that it is packed with some really killer flavors, and you can use this for tacos, or make a really nice sandwhich.

I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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