Smoked Cuban Pork
Cooks In Cook & Hold Ovens
Smoked to perfection, this Cuban Pork is sure to be the main event in a delicious sandwich.
4 t. (19 ml) ground cumin
1 t. (5 ml) ground black pepper
8 garlic cloves, smashed
4 t. (20 ml) kosher salt
2 t. (10 ml) dried oregano
2/3 C. (156 ml) orange juice
2/3 C. (156 ml) dry sherry
6 T. (89 ml) lemon juice
3 T. (89 ml) lime juice
4 T. (30 ml) olive oil
8 lb. (3.6 kg) bone in pork shoulder
Mix all ingredients together with pork and marinade; refrigerate for 12-24 hours.
Preheat Cook & Hold Smoker oven to 250° F. (121 C.) and set hold thermostat at 160° F. (71 C.). Cook in a roasting pan for 4 hours, with 1 hour of smoke, and hold overnight.
Shred the meat by hand and combine with the natural juices in the roasting pan.
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Serve on a soft roll with avocados and roasted onions.