Cuban Roasted Pork

Updated 12 months ago

Recipe adapted from “Cooks Illustrated”Serves 8 – 10Pork Brine:1 bone-in, skin-on pork picnic shoulder (7 – 9 lbs.)3 cups sugar1 cup non-iodized table salt1 1/4 cups kosher salt6 quarts waterCloves from 2 medium garlic heads, crushed and peeled1 Tbsp. cumin seeds3 1/2 cups orange juiceZest and juice of 2 limesThe day beforeBrine the porkWith a sharp knife make 1″ deep slits all over roast spacing about 2″ between. In a 14 quart stockpot or cooler dissolve the sugar and the salt in the water. Add the garlic cloves, cumin seeds, juices and zest. Stir to combine. Place roast into brine to submerge completely. A small plate may be used to help keep the roast submerged. Cover and place into refrigerator. Refrigerate for 18 – 24 hours.The day of Preheat oven to 325º F with rack placed in lower third of oven.Make the pasteGarlic Paste:12 medium garlic cloves, peeled2 Tbsp. ground cumin2 Tbsp. dried oregano1 Tbsp. kosher salt1 tsp. black pepper2 Tbsp. orange juice1 Tbsp. lime juice1 Tbsp. olive oilPlace garlic, cumin, oregano, salt and black pepper into the bowl of a food processor. Process until garlic is coarsely chopped. With motor running add orange juice, lime juice and olive oil until a smooth, wet paste is formed.Remove roast from brine and rinse under cold running water. Pat it dry with paper towels. Rub paste all over outside of roast and into slits. Place roast skin side down on a rack set inside of a roasting pan lined with foil.Roast uncovered for 3 hours. Flip and continue roasting skin side up until roast reaches an internal temperature of 190º, about 3 hours more, tenting roast with foil if skin begins to get too dark.When done, remove roast from oven and allow it to rest for 1 hour. Remove skin and excess fat. Cut off large pieces or pork and shred with forks.Serve with Mojo Sauce. Recipe follows.Mojo Sauce4 medium garlic cloves, peeled and pressed1 1/2 tsp kosher salt1/2 cup olive oil1/2 tsp. ground cumin2 Tbsp. white wine vinegar1/2 cup orange juice (from 2 oranges)Zest of 1 orange1 Tbsp. chopped fresh cilantro1/4 tsp. dried oregano1/8 tsp. ground black pepperPlace garlic on a cutting board and sprinkle with the kosher salt. Using the flat side of a chef’s knife, drag the garlic and salt back and forth across the cutting board until the garlic is ground into a smooth paste.Heat olive oil in a small skillet until shimmering. Add the garlic paste and cumin and cook, stirring, until fragrant, about 30 seconds. Remove pan from heat and whisk in remaining ingredients. Transfer to a bowl and cool to room temperature.Sauce can be made a day ahead and refrigerated. Bring back to room temperature before serving.Recipe Courtesy: Cathy Speronis


MENU