The trick is to smoke the meat and not make the meat smoke
CUBAN PORK BUTT
Date:January 16, 2016 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered: oranges, limes, minced garlic, ground cumin, freshly ground black pepper, fresh chopped parsley, olive oil. freshly chopped oregano and thyme and red wine vinegar.
The 7 pound bone in pork shoulder roast has had the fat cap slashed at 1” intervals.
The oranges and limes have been tested and juiced and it is time to mix up the marinade.
The ingredients have been added to a nonreactive bowl…
…and were whisked to combine.
The roast is in a marinade bowl and it has just had the marinade poured over it. It will be covered and will go in the fridge for 24 hours and is flipped every hour or so while I am awake.
Here is the marinated roast 24-hours later. The marinade gets reserved and is brought to a boil for five minutes so it can be used as a baste while the roast is cooking.
The roast has been patted down into temperature probes were inserted. The next stop is the Egg which is been stabilized at 225 degrees.
The roast and some apple chips have been added onto the Egg.
Here is the reserved marinade after being boil for five minutes. Once it has cooled, it will be use as a baste on the meat every hour
Here is what the meat looked like one hour into the cook.
Here it is at the two hour mark and it is starting to get a nice crispy, dark crust.
9 1/2 hours later and the roast is ready to come off the Egg.
Time to eat! The roast was served with some smoked sweet potatoes and some red beans and rice.
The roast was tender moist and juicy and had a very flavorful bark with nice citrus flavor on the inside.
I was really pleasantly shocked and surprised at how moist this roast was.
Everyone loved this roast and I am looking forward to making some Cuban sandwiches with the leftovers.
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This recipe from The Kamado Grill Cookbook appealed to me for several reasons. First of all it used a citrus based marinade which was reserved, build and used for a basting liquid. Secondly this was a bone-in pork shoulder, which I had not made before. Lastly this roast was cooked to 190 and was sliced and not pulled. This was a great recipe, but it took considerably longer than the recipe stated. This 7 pound roast was said to take 6 hours and I knew this was way too short. I started it with an extra 1 1/2 hours in my time line for a total of 7 1/2 hours. But there is a saying that low and slow BBQ “…is done when it is done”. In this case mine was done in 9 hours total. It was worth the wait as all of my guests and I agreed. The roast had a great smokey and citrusy flavor and was extremely tender and moist. It is rare you get pork that is this moist.