Cuban Style Roast Pork?

Unknown

Anyone have any recipes for cooking Cuban Style Roast Pork on the Egg.[p]I've enjoyed this dish at various restaurants in South Florida & would like to try making it on my Egg. It's great by itself, or for making sandwiches like the traditional "Cuban".[p]Traditional recipes usually call for using pork shoulder marinated in Mojo sauce, studded with garlic & roasted in oven basted with Lard.[p]Anyone ever try something similar. Looking for recipes, cook temps & times, etc.[p]Thanks
Rich K

Unknown

Rich K,[p]Boy are you lucky...I just happened to log in when your question came up. I cooked the following recipe last weekend and it was outstanding..try this - [p]http://icuban.com/food/lechon_asado.html

Unknown

Headhunter,[p]Looks great. Any specifics on how you did it. I assume you did it on your Egg. Time & temps. Looks like roasting it in a pan in the egg would work well. [p]Also what cut did you use. I think a shoulder with skin on would work well.[p]Thanks for the link.[p]Rich K.

Sundown

Headhunter,
Great site! Been there a few times and made the Mojo, as they say in Maine, "Thut's wicked goud bouy"

Unknown

Rich K,
OK I admit I did not cook it on an egg. We liked it. I did not follow their cooking instructions. I used a full size butt and cooked it on a roasting rack in a pyrex baking dish to catch the drippings in the smoker.
HTH,
~Konrad

[ul][li]Cuban Pulled Pork[/ul]

Wise One

Rich K, try one of the folowing marinades. I think they actually either came from or are the same as what was on the suggested web site. marinade overnight, then cook at 250 for about 1hr 45 minutes per pound. Looking for a 185 internal so you can slice it. Save some of the marinade; boil it down and use to mop the meat while cooking. The result is awful good.[p]Mojo marinade
Great on roast pork
Ingredients:
1/3 cup lemon juice
1/3 cup orange juice
1/3 cup white vinegar
1 oz. salt
1 oz. peppercorns
2 oz. annato seeds (soaked in warm water for 2 hours)
15 cloves garlic
10 allspice berries
2 serrano peppers (seeds removed)
1 bunch cilantro [p]Directions:
Place all ingredients in blender and puree.
NOTE: Annato seeds are from the Achiote plant and are available at Mexican groceries or specialty groceries.[p]Mojo Marinade and Sauce
Great on roast pork
Ingredients:
3 large oranges, juiced (approximately 1-1/2 cups)
2 large limes, juiced
6 TBS olive oil
1/3 cup minced fresh parsley
2 TBS minced fresh oregano
1 tsp salt [p]The roast pork here in Tampa is usually done in the oven with a nice crust. (The omments of the original poster not mine. - Bwise)

Unknown

Rich K,[p]The sandwiches sound really weird, but they are fantastic! I use a pork loin roast (to lower the fat content) and it comes out great. I also grill the sandwiches. I put one slice of swiss on the bottom and one on the top and the remainder of the ingredients between the cheese. I then press the bread together with a weight while grilling in a cast iron skillet.[p]Cuban Pork Roast[p]2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns
4 cloves garlic, chopped
2 teaspoons salt
1 teaspoon dried oregano
1/3 cup orange juice
1/3 cup dry sherry
3 tablespoons lemon juice
3 tablespoons fresh lime juice
2 tablespoons olive oil
4 pounds pork shoulder, trimmed and tied
[p]Directions[p]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.[p]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.[p]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.[p]4 Preheat the oven to 325 degrees F (165 degrees C).[p]5 Transfer pork and marinade to a roasting pan, and place
in the oven. Roast for about 2 1/2 hours, basting with
pan juices occasionally, or until an instant read
thermometer inserted in the center reads 145 degrees F (63 degrees
C). Add small amounts of water to the pan if it dries
out. Transfer the pork to a carving board, cover loosely
with foil, and let rest for 15 minutes. Carve, and serve.[p]
Cuban Pork Sandwiches[p]Serves 2 [p]Ingredients[p]1 loaf Italian bread, large sliced open
1/2 cup mayonnaise
1/2 pound pork roast, thinly sliced
1/4 pound deli ham, thinly sliced
1/4 pound Swiss cheese, thinly sliced
1 red onion, thinly sliced
1 minced garlic clove
24 slices bread and butter pickles
3 dashes Tabasco sauce [p]
Directions[p]Slice loaf of either Italian or Cuban Bread lengthwise and lay it open. Spread mayonnaise on the bottom part of the loaf. Place the pork, ham, Swiss cheese on the lower part of the loaf. Place thinly sliced onions and garlic on top, followed by the pickles. Add Tabasco sauce to taste. Sandwich may be eaten cold or toasted. With a sharp knife cut the sandwich in half. Best if eaten immediately. [p]

Nature Boy

mardi,
You are back!! And bearing information to boot.[p]Welcome back. Stick around a spell. wudja? We won't talk about beer too much! [p]Chris

Unknown

Thanks Everyone for the suggestions and recipes.[p]I think I'll start with the recipe Headhunter sugggested & try it on the egg. [p]Thanks again and happy cooking.[p]Rich K.[p]

Unknown

Nature Boy,[p]I really didn't leave, I just stopped posting. I couldn't resist on this one because I just love that Cuban pork recipe. I think I'll stick to posting recipes when asked and otherwise lurking. It's a lot safer that way.

Nature Boy

Mardi,
Well, glad you stopped by anyway.[p]Safer?? I don't get it. I mean, what is the worst that can happen??[p]Hmmm. The recipe looks great. Thanks.
Chris