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Cuban style pork roast(with Q-view)

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flyweed

flyweed

Smoking Fanatic
Original poster
Jun 5, 2010
375
12
S.W. Wisconsin
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.
59c99615_pigroast1.jpg


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

8df75957_2082191842_916d909f55.jpg


above is roast fresh outta the smoker, before pulling

ad33f08b_cubansandwich5.jpg


And lastly a mouth watering shot of the pulled "goodness" on a bun!!!  YUM
 
Last edited:
yup... looks good... care to give a little more details on the marinade and any rub? which particular cut of pork ?
 
Last edited:
Hey Dan can you add some of that to the other box you are sending ? Man that looks awesome
 
icon_cool.gif


Now that looks Yummielious if you ask me. If not then it looks awesome.
 
JckDanls 07 said:
yup... looks good... care to give a little more details on the marinade and any rub? which particular cut of pork ?
Click to expand...


I agree it looks awesome and I'd like to get more details as well
 
Scarbelly.....sure I'll just box you up another "care package" and send it on over your way!!

Ok...so 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.

Dan
 
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