I am a girl who came from the land of county fairs, each unique for what they bring to the table such as rattlesnake round ups or peanut festivals, etc, but none did I cherish more than the pig jig. That’s right, if there is anything that I love more than cheese, my guilty pleasure in life is BBQ. Barbecue, meaning meat smoked over wood for long periods of time, not grilled. Please do not get me riled up over what is BBQ and what is not. I have eaten Memphis style BBQ, Carolina style BBQ, Alabama style BBQ, Georgia style BBQ, and Kansas style BBQ. I have even tried the California tri-tip.Each having it’s unique and delicious traits. Though I have my favorites in my head, I can not make any true judgments on BBQ until I make it to Texas to try their BBQ. Then I will feel as though I have covered a good area of BBQ and could make a sound decision. What makes BBQ so good are the cheap cuts of meat cooked over the low slow smoky embers until the fat becomes fluid coating and basting the thing in its own deliciousness. Mmmmm….
I owned my own smoker, a nice mid range one, and once a year we would smoke about 40 lbs of pork butt. Notice I used the term owned. That’s right, when we made the decision to move out of our renovated Victorian to a tiny apartment across the United States, we had to give up the smoker. Sadness… My husband came up with a recipe using pork butt (shoulder) that appeals to that place in my brain for BBQ, its not BBQ, but is a very flavorful meat cooked slow and low and it gets a very nice bark on the outside. Very yummy and delicious. The perfect meat to slice and use in a Cuban sandwich or eat alone with a few sides. Enjoy!
Cuban Style Pork
1 (8-10 lb) pork shoulder (skin and fat cap preferable)
2 oranges, juiced
4 limes juiced
1 green onion
10 cloves of garlic, skin pelled
1 bunch of fresh oregano
1 tsp cumin
In a blender, pulse together everything but the pork shoulder and adobo seasoning. Puncture holes into the pork shoulder. Place pork shoulder in storage bag and pour marinade over top. Marinate in refrigerator over night.
Preheat oven to 350 degrees F. Score fat top of pork shoulder. Sprinkle liberally with Adobo seasoning. Place in large baker on a rack. Cook until internal temperature reaches 160 degrees F about 5 hours for a 8-9 lb pork shoulder. Let rest for 10-15 minutes and slice and serve.