Ingredients for Grilled Cuban Style Pork Shoulder
- Soy Sauce
- 1/4 cup lime juice
- 1/2 cup orange juice
- Orange Liqueur
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- Fresh Oregano
- Garlic
- Cumin Seed
- Lime Zest
- Fresh Ground Pepper
- Pork Shoulder Butt
- 1 tablespoon cornstarch
- 2 tablespoons water + additional for cornstarch slurry
- Fresh Lime Juice
- Sugar
- Fresh Cilantro
- Marinade
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How to Make Grilled Cuban Style Pork Shoulder
- In a medium bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 1/4 cup olive oil, 2 tablespoons brown sugar, 1 tablespoon ground cumin, 1 tablespoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Reserve 1/3 cup of the marinade and refrigerate.
- Place the 3-4 pound pork shoulder (or blade roast) in a large resealable plastic bag.
- Pour the remaining marinade over the pork, seal the bag, and refrigerate for at least 24 hours, turning occasionally.
- Prepare your grill for indirect heat. If using a three-burner grill, light the two outer burners. If using a two-burner grill, light only one side. Place a drip pan under the unlit side.
- Preheat the grill to high heat, then reduce to low (approximately 300-350°F).
- Place the pork shoulder on the unlit side of the grill, over the drip pan.
- Cover the grill and cook for approximately 2-3 hours, or until the internal temperature reaches 170°F. Maintain the grill temperature between 300-350°F.
- Remove the pork from the grill and let it rest, loosely covered with foil, for 15 minutes.
- While the pork rests, prepare the sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of water until smooth.
- In a saucepan, combine the reserved marinade, 1/4 cup orange juice, and bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer for 5 minutes.
- Stir in the lime juice and brown sugar.
- Gradually whisk in the cornstarch mixture until the sauce thickens (about 30 seconds).
- Remove from heat, stir in 1/4 cup chopped cilantro.
- Slice the pork about 1/4 inch thick and serve with the sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
25g
Fat
72g
Carbs
3g
