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Cuban Roast Pork

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    Cuban Roast Pork

    This is from The Complete Meat Cookbook from Aidells-Kelly in 1998

    2 T minced garlic
    1 T chopped fresh oregano
    1 t ground cumin
    1/4 c dark rum
    3/4 cup fresh orange juice
    1/4 cup fresh lime juice
    1 T olive oil
    2 t salt
    1 t ground black pepper
    4-6# pork

    marinade overnight. Roast in the oven at 325*F. Y’all know what to do here. I have never done this outside. I just really love this marinade.

    #2
    Does the rum go in the marinade or in the cook?

    Comment


    • gcdmd
      gcdmd commented
      Editing a comment
      Cook's choice

    #3
    It will work outside. I use a similar recipe from 3 Guys From Miami. It is delicious. I smoke 6 hours and then break the butt up, put it in a Dutch oven and finish in the BBQ. In the Dutch oven, I use some of the same ingredients from the marinade/paste. Oh my gosh, leftover Cuban sandwiches on the panini grill are fantastic. I urge you to try the BBQ method. You will love it.

    Comment


      #4
      Looks delicious.

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        I see the hour you posted this so all is forgiven 😂

      #5
      Instead of the oven, try a pellet grill to give it a kiss of smoke.
      Thanks for the tip.

      Comment


        #6
        Served with frijoles negras con arroz. Growing up, I had a buddy who’s mom was from Cuba. She made this often and I loved it. You posting this recipe reminds me of all the meals I somehow ended up eating at their house as well as my trip to Cuba.

        I think I have a pork loin in the freezer, this may just be what I do with it! Thanks for posting!

        Comment


        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          I always make black beans and rice with this. And of course, leftovers are Cubanos!

        #7
        Thank you!

        Comment


          #8
          I do a version of this from America’s Test Kitchen on my BGE. It uses a pork picnic brined for 18-24 hours in a brine-marinade before drying and covering the paste and cooking at 325.

          Comment

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