Cuban Roast Pork

[SheilaAnn]

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.

[Wedunne]

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

[gcdmd]

Cook's choice

[tbob4]

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.

[Draznnl]

Looks delicious.

[holehogg]

I see the hour you posted this so all is forgiven 😂

[bbqLuv]

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

[barelfly]

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!

[SheilaAnn]

I always make black beans and rice with this. And of course, leftovers are Cubanos!

[HawkerXP]

Thank you!

[LA Pork Butt]

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.