Cuban-Style Grill-Roasted Pork on a Charcoal Grill

Name: Cuban-Style Grill-Roasted Pork on a Charcoal Grill
Yield: Serves 8 to 10
Cuisine: Caribbean
Ingredients: 1 , bone-in, skin-on pork picnic shoulder (7 to 8 pounds); 3 cups, sugar; 2 cups, table salt; 2 medium heads, garlic, unpeeled cloves separated and crushed; 4 cups, orange juice; 12 medium cloves, garlic, peeled and coarsely chopped (about 1/4 cup); 2 tablespoons, ground cumin; 2 tablespoons, dried oregano; 1 tablespoon, table salt; 1 1/2 teaspoons, ground black pepper; 6 tablespoons, orange juice; 2 tablespoons, distilled white vinegar; 2 tablespoons, olive oil

11 comments

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.

SERVES8 to 10

TIME5 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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