Meats

Cuban-Style Pork

9 Servings

3 tablespoons kosher salt
1 tablespoon smoked paprika
4 pounds bone-in pork shoulder, fat cap trimmed to ¼ inch
1 teaspoon orange zest
1 teaspoon lime zest
⅓ cup fresh oregano
8 cloves garlic, smashed
2 tablespoons extra virgin olive oil
1 tablespoon ground cumin
1 teaspoon black pepper
⅔ cup fresh orange juice (2 to 3 oranges)
⅓ cup fresh lime juice (2 to 3 limes)
½ cup coarsely chopped fresh cilantro

In a small bowl, mix together the salt and paprika. Using a paring knife and a twisting motion, make 12 1-inch-deep cuts all over the pork. Rub with the salt mixture, then wrap tightly in plastic wrap and refrigerate for 8 to 24 hours.

Remove the pork from the refrigerator and let it come to room temperature. Preheat the oven to 400° F with a rack in the lower-middle position.

In a food processor, combine orange zest, lime zest, oregano, garlic, olive oil, cumin, and pepper. Process until the garlic is finely chopped, about 1 minute. In a liquid measuring cup, combine the orange juice and lime juice. Add ¼ cup of the juice to the food processor and process until combined, about 10 seconds.

Using 18-inch-wide heavy-duty foil, make a sling in a large roasting pan. Leaving generous overhang on either side, gently press 1 sheet of foil into the pan lengthwise. Press a second sheet over that crosswise, again leaving ample overhang. Using kitchen parchment, repeat the process, setting the parchment sling over the foil. Set a wire roasting rack over the parchment.

Unwrap the pork and rub all over with the herb-garlic mixture. Place fat side up on the rack in the prepared pan. Pour ¼ cup of the orange-lime juice into the bottom of the pan. Loosely fold the excess parchment around the pork, then fold the excess foil up over the parchment. Crimp the foil to create a loose but sealed packet. Make sure there or no holes, or the pork will end up dried out. Roast until the meat is tender and registers 190° F in the thickest part, about 3½ hours.

Transfer the pork to a carving board, tent loosely with foil and let rest for 30 minutes. Pour the accumulated juices from the pan into a medium saucepan over medium heat, then add the remaining ½ cup of orange-lime juice. When hot, remove from the heat and stir in the cilantro; cover and keep warm.

Using tongs and a knife or carving fork, cut and shred the meat into chunks, discarding the bone and any fat. Transfer to a bowl and toss with ½ cup of the sauce. Serve with the remaining sauce on the side.

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