We all love smoked and roasted pork. You can pair it with rice; complement it with favorite side dishes or use the leftover to make delicious sandwiches. Regardless of how you eat it, it’s all satisfying and delightful in the end. If you are looking for a recipe that will sweep you off your feet, read on and check out Chef’s Bobby Flay’s Cuban smoked pork dish that you can cook in your La Caja China!
For The Roast
* bone-in pork shoulder weighing 4 to 6 pounds, excess fat trimmed
* ½ cup olive oil
*1/2 cup fresh oregano, finely chopped
* 1 lime, zested
* 1 orange, zested
* 1 ¼ cups fresh lime juice
* 4 1/2 cups of fresh orange juice, divided
* 12 cloves garlic, chopped
* salt and freshly ground black pepper
For The Dipping Sauce
* ¼ cup extra-virgin olive oil
* ¼ cup lime juice
* ½ cup orange juice
* 3 tablespoons cilantro leaves, chopped
* 1 serrano chile, chopped
* 8 cloves garlic
1. In a large saucepan, combine a cup of lime juice and 4 cups of orange juice. Add both the zests, too. Reduce the mixture to two cups using high heat.
2. Once done, remove the saucepan from heat and add the remaining ½ cup of orange juice and ¼ cup of lime juice. Add ¼ cup of freshly chopped oregano and several cloves of garlic. Let the mixture cool.
3. Now work on your pork shoulder. Use a paring knife to score the meat, ensuring that small slits are created all over the pork. Rub the garlic onto these cuts to make the flavor of the said spice sink in.
4. In a large roasting pan, combine the remaining olive oil and chopped oregano. Put the pork in and let the mixture coat it. Put the pan in the fridge for at the least 4 hours, to let the flavors sink into the meat. Remember, the longer the marinate time, the more flavorful the meat will turn out. We recommend letting it stay soaked for up to 24 hours before grilling.
5. Now when you’re ready to roast, remove the pork shoulder from the fridge at least 30 minutes prior. This amount of time will let the meat thaw.
6. While you’re doing this, prepare your La Caja China. Place the ash pan in the box. Put the charcoal grid in place, too. Add some coals and fire them all up. They will light up just in time when your meat has already thawed.
7. After 30 minutes has passed, season your pork shoulder with salt and pepper.
8. Now start smoking. Put the pork shoulder in your La Caja China. Keep the smoking temp at 200 to 225 degrees Fahrenheit. Use your choice of wood. Don’t forget to attach your wired thermometer into the meat to monitor its doneness. Close the lid and don’t peek.
9. When the pork shoulder reaches an internal temperature of 165 to 170 degrees Fahrenheit, open the lid and wrap the meat with aluminum foil. Doing so will soak the meat in its own juices. Close the lid again.
10. When the thermometer reads 190 to 195 degrees Fahrenheit, the pork shoulder is done. Open the lid and move the meat to the cooler side of the grill.
11. Remove the aluminum foil and let the meat stand for an hour.
12. While you’re waiting for your pork, you may go ahead and prepare your mojo dipping sauce. Get a mortar and pestle and mash the ingredients together: garlic, cilantro, Serrano chile and a few pinches of salt. Create a paste out of them. When you’re done mashing, add the lime juice, orange juice and olive oil. Stir thoroughly to distribute the flavors of the spices and the ingredients evenly.
13. After an hour of waiting, slice the pork shoulder and serve with the mojo dipping sauce. You may serve it with your choice of side dishes, too!
We hope that you loved this pork recipe that you can cook in your Cuban smoker. Also check out our pork grilling tips, bbq recipes, smoked meat menu and smoked ribs recipe on our blog. And remember, to serve the tastiest grilled dishes, only use the best barbecue grill in town! Call us at 1-800-338-1323 or visit our website to order a La Caja China now!
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