Cuban-Style Grill-Roasted Pork on a Charcoal Grill
By America's Test KitchenPublished on August 22, 2007
Time
5 to 7 hours, plus 18 to 25 hours brining, 30 minutes chilling, and 1 hour resting
Yield
Serves 8 to 10
Ingredients
Pork and Brine
1 bone-in, skin-on pork picnic shoulder (7 to 8 pounds)3 cups sugar 2 cups table salt 2 medium heads garlic, unpeeled cloves separated and crushed4 cups orange juiceGarlic-Citrus Paste
12 medium cloves garlic, peeled and coarsely chopped (about ¼ cup)2 tablespoons ground cumin 2 tablespoons dried oregano 1 tablespoon table salt 1 ½ teaspoons ground black pepper 6 tablespoons orange juice 2 tablespoons distilled white vinegar 2 tablespoons olive oilBefore You Begin
Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains.
Instructions
- With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours.
- Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1-second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork until ready to grill.
- Using chimney starter, light 4 quarts charcoal (about 60 briquettes) and burn until fully ignited and partially covered in gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill in even layer. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush. Place roast with skin side up on cool side of grill and shield with foil according to photos below. Cover and cook until grill temperature falls to 225 degrees, 2 to 3 hours (coals will be gray and partially disintegrated). After 1 3/4 hours, heat oven to 325 degrees with rack in lower-middle position.
- When grill temperature has fallen to 225 degrees, remove foil and transfer roast to wire rack set over rimmed baking sheet or to roasting pan with rack. Roast pork in oven until skin is browned and crisp and instant-read thermometer inserted into thickest part of meat registers 190 degrees, 2 to 3 hours.
- Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. To serve skin, scrape excess fat from underside and cut into strips. Drizzle Mojo Sauce (see related recipe) over pork just before serving.
to brine the pork
to apply the garlic-citrus paste
to grill-roast the pork
Time
5 to 7 hours, plus 18 to 25 hours brining, 30 minutes chilling, and 1 hour restingYield
Serves 8 to 10Ingredients
Pork and Brine
1 bone-in, skin-on pork picnic shoulder (7 to 8 pounds)
3 cups sugar
2 cups table salt
2 medium heads garlic, unpeeled cloves separated and crushed
4 cups orange juice
Garlic-Citrus Paste
12 medium cloves garlic, peeled and coarsely chopped (about ¼ cup)
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon table salt
1 ½ teaspoons ground black pepper
6 tablespoons orange juice
2 tablespoons distilled white vinegar
2 tablespoons olive oil
Test Kitchen Techniques
Ingredients
Pork and Brine
1 bone-in, skin-on pork picnic shoulder (7 to 8 pounds)
3 cups sugar
2 cups table salt
2 medium heads garlic, unpeeled cloves separated and crushed
4 cups orange juice
Garlic-Citrus Paste
12 medium cloves garlic, peeled and coarsely chopped (about ¼ cup)
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon table salt
1 ½ teaspoons ground black pepper
6 tablespoons orange juice
2 tablespoons distilled white vinegar
2 tablespoons olive oil
Test Kitchen Techniques
Ingredients
Pork and Brine
1 bone-in, skin-on pork picnic shoulder (7 to 8 pounds)
3 cups sugar
2 cups table salt
2 medium heads garlic, unpeeled cloves separated and crushed
4 cups orange juice
Garlic-Citrus Paste
12 medium cloves garlic, peeled and coarsely chopped (about ¼ cup)
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon table salt
1 ½ teaspoons ground black pepper
6 tablespoons orange juice
2 tablespoons distilled white vinegar
2 tablespoons olive oil
Test Kitchen Techniques
Why This Recipe Works
We wanted a boldly flavored Cuban-style pork roast with crackling-crisp skin and tender meat infused with flavor. To speed up cooking, we abandoned cooking the pork completely on the grill (which required constant refueling and rotating over several hours) in favor of a combination cooking method: cooking the pork on the grill for 3 hours (the time it took for our initial supply of coals to die down) and then finishing it in the oven. To give our Cuban-style pork roast added flavor, we again combined methods, first marinating the pork in a powerful solution that included two heads of garlic and 4 cups of orange juice, and then rubbing an exterior paste into slits cut all over the pork.
Before You Begin
Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains.
Instructions
- With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours.
- Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1-second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork until ready to grill.
- Using chimney starter, light 4 quarts charcoal (about 60 briquettes) and burn until fully ignited and partially covered in gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill in even layer. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush. Place roast with skin side up on cool side of grill and shield with foil according to photos below. Cover and cook until grill temperature falls to 225 degrees, 2 to 3 hours (coals will be gray and partially disintegrated). After 1 3/4 hours, heat oven to 325 degrees with rack in lower-middle position.
- When grill temperature has fallen to 225 degrees, remove foil and transfer roast to wire rack set over rimmed baking sheet or to roasting pan with rack. Roast pork in oven until skin is browned and crisp and instant-read thermometer inserted into thickest part of meat registers 190 degrees, 2 to 3 hours.
- Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. To serve skin, scrape excess fat from underside and cut into strips. Drizzle Mojo Sauce (see related recipe) over pork just before serving.
to brine the pork
to apply the garlic-citrus paste
to grill-roast the pork
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments