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Cuban Pork Shoulder

Ross in VenturaRoss in Ventura Posts: 6,220
edited November -1 in EggHead Forum
On at 5PM yesterday
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.]



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