Cuban Pork Roast
Ok, so I want to make some pulled pork to use for Cuban sandwiches. ( I much prefer it over the traditional sliced pork for sandwiches)
Can someone please help me out with a recipe? My thought was to brine a boston butt, then marinate it in Mojo. Is there a better way?
What time and temp? I know I want the internal temp about 200-210 right?
Also, any good black beans and rice recipes for the leftovers??
Thanks in advance!!!
For Time and Temp.....
I recommend you roast low and slow. Assuming your Boston Butt will be in excess of eight pounds...cook at 215-225* for a minimum of 10 hours and possibly 12-14 hours depending on the actual size of the roast. I know others will say to use a thermometer, but I feel for this particular roast, the thermometer is more important for the oven temperature itself. I just start checking the meat after it has been in the oven for 10 hours and I just test the meat by pulling on it until I reach the desired tenderness......usually between 11-12 hours.....My trick is to put it in the oven before retiring for bed the night before and it's always ready for lunch the next day....if I am serving later in the day, I adjust the time I place in the oven...or simply hold it on a warm setting until ready.
For something simple, and quicker, I used this recipe:
Using a 3 1/2 to 4 pound boneless pork shoulder, I followed the recipe and quantities, turned every hour for about 3 1/2 hours, and the meat was fork tender, shredded like a dream, and delicious. I only added 1 cup of water to the pan, and had plenty of juice, after defatting the next day. I did not, however, brown the fat at the end of cooking.
Ropa Vieja is the classic Cuban "pulled pork. The name means "old rags". I got this recipe years ago from a Castro refugee.
Put your roast in the Dutch oven, and fill it 2/3 up the side of the meat with water and measure that amount. Get that amount of beef broth ready. Preheat oven to 250F.
Pour out the water. Rub the roast with a couple ttablespoons of kosher salt, then brown the meat in the Dutch oven on the stove top, to get some good tasty bits going. Add the beef broth, a chopped onion, a couple chopped poblano peppers, a chopped red bell pepper, 3 or 4 smashed cloves of garlic and about a dozen black peppercorns. Add a quarter cup of strong cheap red wine. Put the lid on and transfer to the oven.
Braise about 1-1/2 hours per pound of meat. Test for doneness; when it pulls apart readily, it's done.
Shred the meat and add any remaining broth to the shredded meat. It will get soaked up. Serve on warm buns with your favorite mild or spicy condiments.
sounds like a great recipe, but I think that ropa vieja is classically made with beef.
As to the OP, I wouldnt worry about brining if using pork shoulder - its a good moist cut. I would marinate in mojo or sofrito ahead of the roasting step, however. - the classic puerto rican recipe I use calls for 6-8 cloves of garlic, several peppercorns oregano, salt, olive oil, and some vinegar or sour orange to moisten - I turn to a paste in the mortar, smear all over the animal (and inside any interior areas, if it is tied, and allow to marinate in the frig overnight before baking. I defer to the above experts on the proper temp for baking.