Pork roast-need advice

there are proabably a hundred diffrent ways to cook that roast but here is one that caught my eye

Pork, Roast, Cuban

I have been reading about Cuban Pork sandwiches and decided to try making the pork on the Kamado. The sandwiches were awesome, definitely a do-again.


INGREDIENTS:
4 lbs pork shoulder, trimmed and tied
or
3 lb pork loin roast (that's what I used)
2 tsp cumin seeds
1 tsp whole black peppercorns
8 cloves garlic, chopped
2 tsp salt
1 tsp dried oregano
1/3 cup orange juice
1/3 cup dry sherry
3 Tbs lemon juice
3 Tbs fresh lime juice
2 Tbs olive oil
Cuban Pork Sandwich
Flat crusty rolls
Cuban Pork
Thinly sliced ham (wafer thin)
Sliced swiss cheese
Thinly sliced red onions
Mustard
Mayonnaise
Pickles (bread and butter or dill)



Procedure:
1 Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
2 Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
3 Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
4 Preheat the Kamado to 325 degrees.
5 Place pork roast on grill rack over direct heat and smoke/cook until done to your liking.
6 Spread rolls with mayonnaise and mustard to taste.
7 Assemble sandwich with cheese, meat, onion rings, pickles, then cheese again. Spray rolls with olive oil spray (or brush it on). Grill sandwiches in a skillet with a weight on top (I used my cast iron dutch oven with foil next to the sandwich). Turn and grill second side.
8 These sandwiches are really awesome. I had mine with dill pickles and Spike had bread and butter.


Recipe Type
Main Dish, Meat

Recipe Source
Source: Kamado, 04/18/02

'assa damn steak is what that am!