Cuban-Style Grill-Roasted Pork on a Charcoal Grill

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Appears in Cook's Illustrated July/August 2006

Garlicky, citrus-infused pork is a natural for the backyard grill. Unfortunately, so are dry meat, burnt skin, and faint flavors. We grill-roasted 200 pounds of pork to get it right.

SERVES 8 to 10

TIME 5 to 7 hours, plus 18 to 25 hours brining, 30 minutes chilling, and 1 hour resting

WHY THIS RECIPE WORKS

We wanted a boldly flavored Cuban-style pork roast with crackling-crisp skin and tender meat infused with flavor. To speed up cooking, we abandoned cooking the pork completely on the grill (which required constant refueling and rotating ove...

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