' San Martiño Winery - Cuban Style Pork

Cuban Style Pork

Cuban PorkWe have made this recipe many times at the winery and not only is super tasty but the left overs can be used for making sandwiches or reheated as it is. It always taste better te next day.

Category: From the Farm

Citrus-garlic marinade

  • 4 cups fresh sour orange juice and 1 cup of lime juice
  • 2 tablespoon ground cumin
  • 2 tablespoons dried oregano
  • 6 heads garlic, roughly chopped
  • 4 tablespoons salt
  • 4 tablespoon black pepper
  • 2 onions, sliced
  • 6 to 8 pounds boneless pork shoulder butt (blade roast) with skin on
    Salt

Mix all marinade ingredients in a bowl. Using a long, thin knife to create deep gashes all over the flesh and pour the marinade over the pork.
Place the marinated pork in a deep bowl or container. Generously season the outside of the pork with salt and pour the remaining marinade all over it, spreading the onion all over the top. Cover well with plastic wrap and refrigerate for 24 hours.

Remove the pork from the marinade and place it on a platter. Transfer the marinade to a saucepan with the onions, and bring to a boil for 2 minutes. Remove from the heat and allow to cool. Place the boiled marinade and onions in a blender and puree until smooth in order to use it as a basting liquid.

Remove the pork from the refrigerator and bring to room temperature.
Pre-heat grill or oven to 550°F and close the lid. Wait at least 15 minutes then lower the temperature to 300°F.
Start the cooking process with the skin side up (away from the direct heat).

Grill pork about 3 hours (more if needed). Turn the meat over once when you are one quarter through with the cooking time, again when you are halfway through, and once more when three-quarters of the cooking time has elapsed. baste often. The pork is ready when it reaches an internal temperature of 150°F on the grill (it will continue to cook when it's off the heat, raising the internal temperature to the desired 160°F).

Another cooking option is to place pork in oven at 220 F for about 8 hrs. The meat will be tender and succulent.

Wine Pairing: Sangiovese, Tempranillo or any mild red wine