Thursday, March 8, 2012

Cheating Cuban Pork Roast

I say "cheating" because it's not really an authentic Cuban pork roast.  But it was really good and relatively easy.

Served with a stuffed baked potato.

I had a 3 1/2 lb boneless pork shoulder roast that I had cut and tied this past weekend.  I also had a jar on McCormick's new Cuban Seasoning.


Nope it's not a seasoning made by Dallas Mavericks owner, Mark Cuban.  It's a blend of oregano, onion, cumin, garlic, red and green bell pepper, sea salt, lemon peel, and other flavors.  You can just see the flavor in the coarse mix of herbs and spices, perfect for grilling.

So a Cuban pork roast was the obvious choice.  I thought I'd make a quick mojo for a brief marinade and basting sauce and fire roast the roast on my Big Green Egg.  You could do the same thing on an indirect grill or even your oven.  The cheating mojo sauce can be made a day in advance.

Cheating Cuban Pork Roast
source:  Nibble Me This

Ingredients
Instructions
  1. Preheat a medium sauce pan over medium heat.  Add the oil and heat until it begins to shimmer.
  2. Add 1 Tbsp Cuban seasoning and cook for only 15 seconds.  Remove from heat and cool for 5 minutes.
  3. Whisk in the orange and lime juice, salt, and pepper.  Bring back to a simmer and cook for 5 minutes.  Remove and cool.
  4. Place the pork shoulder roast in a 1 gallon Glad® zipper storage bag.  Add one half of the mojo, seal and marinate refrigerated for 4 hours.
  5. Remove the roast from the marinade and pat dry.  Season with the other Tbsp of Cuban seasoning.  Allow to sit at room temperature for 1 hour.
  6. Preheat a charcoal grill to 350f set up for indirect cooking*.     
  7. Place the roast on a roasting rack and cook until it reaches an internal temperature of 190f, about 2 1/2 to 3 hours.  Brush with other half of the mojo and rotate a 1/4 turn every 45 minutes for even browning.
  8. Remove and allow to rest for 10 minutes.  Slice and serve.
Notes
  • I used my Big Green Egg.  Set up was fire box full of coal, plate setter legs up, spacers to keep my stoneware pan from resting directly on the hot plate setter, stoneware, v-rack.
  • After an hour, I added 4 large yukon gold potatoes to the stoneware.  They were a little too big to put the v-rack back on top.  No problem, I just decided to get rid of the rack and used the potatoes as the roasting rack.  Worked perfectly.   Not only did the potatoes hold the roast, the rendered pork fat rolled over the potatoes.
UPDATE :  Several people have asked about the stuffed potato.  I posted that recipe as my Friday Fire Day guest post over at Our Krazy Kitchen
The plate setter gets very hot at 350f so to minimize conductive heating from the bottom, I used spacers to keep the stoneware from resting directly on the plate setter.  You could also use BGE feet, but I don't have extras.

Roasting rack set up.

The potatoes also made a great roasting rack. 

Fresh in off the grill!
 [Standard Disclaimer]  I received my McCormick's Cuban Seasoning as a free sample.

22 comments:

  1. Wow, that looks good!! Also, what did you stuff back in the potatoes??

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  2. Looks like a great seasoning. Will be looking for that today!

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  3. This looks fabulous. I'm all in favor of "cheating" with meals whenever possible!

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  4. Mark Cuban seasoning! I bet it would smell like a mix of Lamborghini leather and strippers... This looks amazing. I'm all for shortcuts - especially when I'm hungry!

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  5. Not only is this beautiful to look at, but I am so relieved that it isn't about Desi Arnaz when he and Lucy were having marital problems.

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  6. No disrespect to the Cuban pork roast; I'm sure it tasted as good as it looks. But the clear star of that first picture is the stuffed tater. Care to enlighten us mere mortals as to what went into making that?

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  7. I can taste it just looking at your pictures and "cheating" is just fine. I'm so looking forward to Michigan grilling season soon.

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  8. Oooo I like it! Haven't seen that seasoning and darn it, I was just on that aisle tonight. Will have to look for that next time. Their Far East blend is excellent for stir fry.

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  9. Nothing should be called cheating when it looks this good. You're making me hungry now.

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  10. Looks fantastic Chris - and cheating is one of the best practices in the kitchen... or on the big green egg in this case :)

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  11. OH MY GAW that Cuban roast looks wonderful, who cares if it's cheating! I'll have to look for the seasoning next time I'm at the store.

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  12. My spice cabinet is packed and now there's one more I just have to buy! It sounds great and so does the pork with that lime thing going and the spices. Love, love Cuban food.

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  13. It can't be cheating when it tastes this good. (famous last words.) I need to seek out that seasoning blend!

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  14. oh my gosh, what a colorful and gorgeous plate. the pork looks awesome, i'm all about the cheats, especially delicious ones like this.

    i'm glad you mentioned the potatoes because they definitely caught my attention too!

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  15. I can't take my eyes off that potato long enough to look at the pork.

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  16. I'll have to look for the Cuban seasoning - everything looks fantastic!

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  17. The pork looks fabulous - I'll have to check out that seasoning. I bet the potatoes were awesome with the pork fat cooked into them... YUM! I am off to check out that potato recipe.

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  18. I started using cumin and oregano on pork rub after seeing them together in a John Besh pork recipe. But, I will have to give the orange and lime juice a try.

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  19. Looks great, but I have one complaint. I don't ever remember my Cuban grandmother using red and green bell pepper in any of her cooking.

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  20. Looks great.

    I don't recall my Cuban grandmother ever cooking with ed and green bell peppers. I checked with my cousins and all of them said the same thing. Red and green peppers are right out.

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  21. why cook to 190,,I thpought pork was done at 160

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  22. Anonymous - Pork roasts are safe to eat at an internal temp of 145f and I don't take pork loins over 145f. But this was a pork shoulder roast (aka pork butt, Boston roast) full of connective tissue and collagen that don't break down until higher temperatures. Taking this to 190f will have a very juicy roast that is extra tender. So it is an issue of texture, not food safety, driving the 190f temp.

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