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Cuban Pork Shoulder

Ross in VenturaRoss in Ventura Posts: 6,841
edited 11:17PM in EggHead Forum
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On at 5PM yesterday
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Pulled at 9am today
For the Cuban Marinade:
1/4 cup, Triple Sec or Grand Marnier
1/2 cup, freshly squeezed lime juice
1/2 cup, freshly squeezed orange juice (sour oranges are preferred)
2 tablespoons, brown sugar
1 tablespoon, whole cumin seeds
2 tablespoons, chopped fresh oregano (or 2 teaspoons dried)
1 tablespoon, grated lime zest
2 tablespoons, minced garlic
1/2 cup, soy sauce
2 teaspoons, freshly ground black pepper
3 tablespoons, olive oil
1 bone-in or boneless Boston butt (5 to 7 pounds)

For the Citrus Sauce:
1/3 cup, reserved Cuban marinade (as described in marinade directions, below)
3/4 cup, freshly squeezed orange juice
1/4 cup, freshly squeezed lime juice (or to taste)
1 teaspoon, sugar (or to taste)
1/2 cup, chopped cilantro (optional)
2 teaspoons, cornstarch dissolved in 2 tablespoons water


To make the marinade: Combine all of the marinade ingredients in a bowl. Set aside 1/3 cup and refrigerate that portion for adding to the Citrus Sauce. Place the pork into a 2-gallon zip-lock plastic bag and pour in the rest of the marinade. Seal and refrigerate overnight or up to 2 days. Turn the bag from time to time to redistribute the marinade. [Cook’s Note: Of course, this marinating can be done in a glass or ceramic dish, turning the roast as necessary to insure even marinating, and keeping the dish covered and refrigerated during the marinating process.]

Ross

Comments

  • BeliBeli Posts: 10,751
    Ross

    Great as usual TKS for the recipe....already saved!!
  • Where is Ventura??? I'm coming over.
  • When you get to the Pacific Ocean go North or South.

    Ross
  • Beli you are welcome.

    Ross
  • BeliBeli Posts: 10,751
    Ross is very lucky...........leaves by the californian sea and cooks the best... :woohoo:
  • Cuban pork is one of our favorites. Very nice Ross.
  • FlaPoolmanFlaPoolman Posts: 11,670
    Nice Ross. Haven't done the Cuban version but you just moved it up a few places on my to do list.
  • DHallDHall Posts: 180
    What temp do you pull and what temp do you cook? Do you pull it earlier so u can slice it or just pull it like a normal butt?
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    That sounds and looks great Ross!! Question, I have soaked,marinated,shot up,stabbed,rubbed,stroked,injected,and pressed every kind of spice and marinate I can find into pulled pork and haven't really been able to tell A LOT of differance in the finnished product. Can you tell a lot with this recipe. It looks great! ;)
  • egretegret Posts: 4,035
    Ross,
    I'm assuming from the time you cooked this that you 'pulled' it!? Yes....no?
    image
  • Ross,

    It looks awesome! I've had it Cuba but never made it. I think it's called puerco pibil. Gonna try it next weekend.

    Steve

    Steve 

    Caledon, ON

     

  • Thanks Frank.

    Ross
  • Thanks Pat.

    Ross
  • Ross, the recipe looks really interesting.

    Could you append some tasting notes, and some notes on the technique? For example:

    (1) What was in the drip pan?
    (2) Looks like an indirect setup with plate setter, legs up, and a drip pan, regular grid (not otherwise raised or adjustable). Is that correct?
    (3) What temp for cooking, and what temp for pulling?
    (4) Any smoking wood?
    (5) How do you use the sauce? Is it a condiment for service, or included in the cook?

    Thanks!
  • Just like all butts, 250* Dome Temp. and 195* Internal.

    Ross
  • Im sure you would like this. Its vary tasty.

    Ross
  • John,
    Yes I pulled after 16-hrs.

    Ross
  • Thanks Steven you would like this.Vary tasty

    Ross
  • Dave,
    Apple juice in the pan, thats right on the platesetter,cooked at 250* dome temp. pulled at 195* 16-hrs, apple and cherry wood for smoking,use the sauce as a condiment.

    Ross
  • Ross,

    I can imagine how good it is on an egg. I by a crillo mojo marinade that has very similar ingredients. It's really good with any pork or chicken cut.

    Steve

    Steve 

    Caledon, ON

     

  • AzScottAzScott Posts: 309
    That sounds really good. I cooked in a Cuban restaurant for a year after culinary school and I think Cuban food is absolutely incredible. I'm going to have to give the marinade a try and have some black beans and rice, plantains, and some mojo sauce with a some of your sauce..mm..m.m..mmmmmmmm.
  • Thanks, Ross!

    My gotta-make-this list just grew by one! :)
  • Cpt'n CookCpt'n Cook Posts: 1,917
    That looks great Ross, I can almost smell it. That's going to be my next long cook when the weather warms up. Can't stand out in the cold for 16 hours until at least April :woohoo:
  • Thanks Cap't, its a lot colder where you are at!

    Ross
  • I smoked the cuban pork shoulder two weeks ago. First time I ventured from good ol' southern pulled pork. I got to say it was fantastic. 250 dome temp, 185 internal. It was more for slicing than pulling.

    I took it off the egg and foiled it to set aside, by the time I came home it was half eaten, and the misses doesn't usually pig out. I do reccomend doubling the sauce. Makes great sandwiches.
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