Cuban style pork roast(with Q-view)

Discussion in 'Grilling Pork' started by flyweed, Dec 15, 2011.

  1. flyweed

    flyweed Smoking Fanatic

    Ok.everyone..fair warning....get your bibs and wet naps out now!!!!

    This is my cuban pork roast.  It was marinated for 48 hours in a guava/mango juice solution and then slow smoked at 225F over cherry wood and pecan for about 14 hours. SLLLOOOOOOWWWWWWW.

    Turned out excellent.[​IMG]

    above is a shot of the roast getting ready to sit for 48 hours.


    above is roast fresh outta the smoker, before pulling


    And lastly a mouth watering shot of the pulled "goodness" on a bun!!!  YUM
    Last edited: Dec 15, 2011
  2. Yep, that looks mighty fine, nice "Cuban" sandwich treatment there too...

    Spices in addition to the guava & mango? 
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    yup... looks good... care to give a little more details on the marinade and any rub? which particular cut of pork ?
    Last edited: Dec 15, 2011
  4. saugeyejoe

    saugeyejoe Fire Starter

    Looks great.
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hey Dan can you add some of that to the other box you are sending ? Man that looks awesome
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks fabulous!!

  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now that looks Yummielious if you ask me. If not then it looks awesome.
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I agree it looks awesome and I'd like to get more details as well
  9. flyweed

    flyweed Smoking Fanatic

    Scarbelly.....sure I'll just box you up another "care package" and send it on over your way!! here's the dirty details:

    For the "mojo" mix:
    • 2 1/2 cups fresh orange juice, divided
    • 2 cups of Guava or Mango juice
    • 1 1/4 cups fresh lime juice, divided
    • 1 orange, zested
    • 1 lime, zested
    • 1/2 cup finely chopped fresh oregano, divided
    • 12 cloves garlic, coarsely chopped
    • 1/2 cup olive oil
    Combine 2 cups of the orange juice and 1 cup of the lime juice, 2 cups of the guava or mango juice and zest in a larg e  saucepan   over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano.  Let cool to room temperature.

    Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 24 hours or more!

    remove the pork shoulder from the fridge, and bring to room temp.  rub with salt and pepper. and slap it on the smoker at 225F until you have an internal temp of 150F.  Let rest at least 15 minutes..and then you are good to go.

    Oh yeah, and this cut was an 8 pound BONE IN pork shoulder.

    Last edited: Dec 15, 2011
  10. slownlow

    slownlow Smoking Fanatic

    Looks awesome!!!  Nice job !    Thanks for sharing the recipe!!
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The sammie looks delicious!

    Nice job!
  12. papagreer

    papagreer Meat Mopper

    looks good. Love Cuban sammies. Thanks for the recipe, going in the file!


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