Cuban-Style Oven-Roasted Pork

Name: Cuban-Style Oven-Roasted Pork
Yield: Serves 8 to 10
Cuisine: Latin America & Caribbean, 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

21 comments

Appears in Cook's Illustrated July/August 2006

Main Courses

Latin America & Caribbean

Garlicky, citrus-infused pork is a natural for the backyard grill, and it's just as delicious when made in the oven. We cooked 200 pounds of pork to get it right.

SERVES8 to 10

TIME6¾ hours, plus 18 to 24 hours brining 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 on the grill (which required constant refueling and rotating over several h...

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