Skip to content

Cuban Pork

June 16, 2009

~ Mary ~

There were dual BBQ’s going on in the family this past weekend with the exact same menu!  JP had a huge bash and I had a simple one.  The Cuban Pork that was the main event of both meals is a very versatile recipe and extremely addictive! 

While I did ours with a Fresh Ham low and slow on the grill  – JP & Kori did theirs with Pork Butt in the slow cooker.  Funny thing – we had the same menu at Kevin & Mindy’s two months ago at Kevin’s 40th birthday party!  It’s popular, easy and mighty tasty. 




For a fresh ham – SKIN ON & BONE IN.  (This one weighed about nine pounds.)  With a paring knife poke a bunch of hole in and around the whole thing. 


For a  pork butt – just cut the thing up in big chunks – it’s easier to work with and cooks much faster.




Make a rub with Garlic, Kosher Salt, Oregano and Cumin.  You can stop here, but I added some OJ and Lime Juice and threw it all in the Cuisinart.  Rub it all over your meat.



Since mine had the juice I put it in a squeeze bottle and “shot” it into every poked hole!  You can also work it in with your fingers.




Of course I did it over a bowl to save on clean up duty.  Because I was cleaning up after myself. – Katy used to when we were kids! and I made the BIGGEST mess possible back then!





Then I threw it in a two or three gallon Ziploc with sliced onions, more OJ and Lime juice.  I let that sit for a day or two and rotated the bag whenever I opened the fridge.


After marination throw it in the crock pot on low for 6-8 hours.


In the oven at 200 for 6-8 hours


On the grill with indirect heat for 8-10 hours with the lid CLOSED Mickey’s quote “If you’re looking it’s NOT cooking!” – Don’t forget your drip pan under the rack!



Cook it WITH a boat load of sliced onions either in with the pork (crock pot) or in a seperate pan with minced garlic.  I made 5# and it carmelized down to 2.2# .  I put them up on bricks so it wouldn’t get too close to the flame.  Katy’s quote “Mary’s boat load is your OCEAN!”


You will know when the pork is finished when it falls apart without ANY effort.  If it takes effort – LEAVE it to cook!

Its the ONLY picture! From a cell phone no less - sorry about that - oink! oink!

It's the ONLY picture! From a cell phone no less - sorry about that - oink! oink!


When it’s finished let it sit so it’s warm to the touch then shred it with your hands or two forks.  If you did it with the Fresh Ham – YES -INCLUDE THE SKIN!

Mix in the onions and if you really want to be a show off grill up some plantains – slice them up and mix them in too – PHENOMENAL! Platain post tomorrow.

Liberally sprinkle over the top:

Kosher Salt

additional Cumin & Oregano

Optional: Crushed Red Pepper

Then pour the sauce recipe below over it  – you may want to make a double or triple batch.

Then serve with tortillas, rice – cilantro (I chopped it up and put it on top in the serving bowl) and cheese if you like.


Sauce for Cuban Pork


Mix together then pour over shredded meat:

          1/3 Cup Orange Juice 

1 Tbsp Lime Juice

1 Tbsp Fresh Minced Garlic

2 Tbsp Honey

          1 Tbsp Olive Oil 

5 Comments leave one →
  1. June 16, 2009 1:34 pm

    this looks fab love the site Rebecca

  2. Sean permalink
    June 22, 2009 6:22 pm

    I smoked a skin on pork shoulder this weekend. 12+ hours smoking in indirect heat on the grill at 200-215ºF. (Internal temp. 185-190º) It wasn’t as good as the one’s I’ve done recently as this one was skin on. I discarded the skin when I shreded it and lost 1/2 the rub. 😦 You really shred and eat the skin?

    Rub I used:
    1/4 cup paprika
    1/4 cup black pepper
    1/4 cup turbinado or brown sugar
    1 tsp cayenne
    2 tbsp salt
    2 tsp dry mustard

    • June 23, 2009 6:56 am

      YES! It sounds gross, but it was so good. Even at the Hog sandwich shop in London they gave you a little crispy skin on top of your pork. I mixed mine in with the pork and it was chewy like jerky.

      What happened is that skin acts as a big bad barrier when you’re smoking so you really need to take the paring knife and make all those slots and really work the rub in – so it gets down in deep into the meat. Next time even if you don’t do the skin try it and mix your spice with a little liquid water/oil/beer and squirt it in or rub it in with your hands.
      12 hours without the results is heartbreaking! Just remember a big hunk of meat isn’t getting the marinade in the middle – so bare minimum is when it’s done cooking after you shred or slice you need to add more of those spices.

  3. June 24, 2009 2:25 pm

    wow that looks amazing!

  4. February 9, 2013 5:00 pm

    This pork looks so delish that i’m getting hungry all over again..thanks for sharing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: