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GM....anyone make Cuban style roast pork on the egg?

Salty1Salty1 Posts: 4
We usually make a whole pig in the caja China but don't need that much this year, and wanted to try a shoulder on the egg. Any help or suggestions would be greatly appreciated. 

Comments

  • lousubcaplousubcap Posts: 16,779
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Give the search function here a look and you will find numerous threads about cooking various pork cuts on the BGE.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • kl8tonkl8ton Posts: 2,296
    what he said ^^^^^^

    search cuban shoulder  - you will get many hits
    LBGE - 36Blackstone
    Grand Rapids MI
  • Will do. Thanks!!
  • calikingcaliking Posts: 11,128
    Paging @pigfisher . We had a Cuban shindig last year and he did the pork. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • EggcelsiorEggcelsior Posts: 14,015
    I'd recommend injecting the marinade for lechón asado. Use a fresh ham or picnic for the most traditional style, but a butt will work too. I do perníl, which is the puerto rican version(ingredients are the same except no bitter orange for puerto rican style). Make a paste-like seasoning rub with olive oil, salt, oregano, pepper, garlic, garlic, garlic, and a little more garlic. I usually roast mine in a Dutch oven with onions and a couple bay leaves lining the bottom. I'll also add some sazón and sofrito too, if I feel like it. Normally, it's cooked around 350 but I normally go 250-275 if I have the time. Also, I can't remember if it's done for lechón but for perníl, it's traditional to stab the roast like it owes you money and stuff the paste into the holes. I also slice garlic cloves in have and stick them in the holes too.
  • fishlessmanfishlessman Posts: 23,020
    edited December 2017
    double the garlic, this ones wdans recipe from years ago, its a pull verse sliced but is very good

    Pork, Butt, Lechon Asado, Mojo, WDAN, Cuban

    As I mentioned during the December holidays, I did a low 'n slow pork butt called Lechon Asado for New Years' Eve. Oh yeah, baby! If you are looking for yet another excuse to do L&S pork butt, but want it different than traditional Carolina pull, try this! My guests loved it and I actually liked it too (I'm my own worst critic).While this is a Cuban Christmas Eve roast-a-whole-pig thing, I approximated it by doing a 9.5 lb pork butt on the egg.


    INGREDIENTS:
    Marinade (do it for 24 hrs)
    12-15 Cloves as many as you're willing to mince) cloves garlic
    1 Tbs kosher salt
    2 tsp cumin (ground)
    2 tsp oregano (dried)
    1 1/2 cups fresh lime juice
    1/2 cup orange juice
    1 Tbs olive oil
    It would be best if you can do this in a food processor and get it to turn out like a thick salad dressing...I was lazy and just hand-blended it all in a bowl...but it seemed to work just fine.
    After 12- 24 hrs of marinating, egg the pig indirectly at a dome temp of 250-ish until meat internal temp is 200 -- just like you're doing a pull. My 9.5 lb butt needed a little over 20 hrs. I used some peach wood in the lump intead of doing my normal hic
    The meat had a decidedly different flavor than the normal fair and was further differentiated by the Mojo sauce:
    MOJO SAUCE
    1 cup olive oil
    12 cloves garlic (sliced thin)
    1 cup fresh lime juice
    1/3 cup orange juice
    2 tsp kosher salt
    2 tsp ground cumin
    1 tsp dried oregano
    ground black pepper to taste (~1 tsp)




    Procedure:
    1 Simmer all this in a sauce pan for about 20 minutes or so. Serve as a side dip for the pork.
    2 Embellishments:
    3 The meat is different than traditional pull, but not overwhelmingly so. The mojo does it right, but as someone mentioned when I first posted my intention of doing this cook, traditional Carolina vinegar sauce would be absolutely outstanding with this meat (refer to legendary Elder Ward documentation).
    4 If you're looking for a different kind of pull, try this! The Cuban thing was a smash hit at my Anglo house. Black beans and rice were a perfect complement, not to mention the music!

  • texaswigtexaswig Posts: 2,226
    @Eggcelsior that's sounds pretty good. 
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • Salty1 said:
    We usually make a whole pig in the caja China but don't need that much this year, and wanted to try a shoulder on the egg. Any help or suggestions would be greatly appreciated. 
    This is the way I do it http://grillingandsmoking.blogspot.com/2012/02/smoked-pork-sholder-cuban-style.html

    Ross
  • Thanks all you've been most helpful. I'll post the outcome of my first Noche Buena(Christmas eve) on the egg!!
  • 20stone20stone Posts: 1,481
    We have had some experience in this area:
    http://eggheadforum.com/discussion/comment/1977745#Comment_1977745

    Short answer - highly recommended
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

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