This recipe is from my files. I'd love to make it but can't. I'm citrus intolerent. This is supposed to be done over a charcoal fire and cooked until the meat falls apart. Enjoy.
SERVES 8
For the Cuban Marinade:
1/4 cup, Triple Sec or Grand Marnier
1/2 cup, freshly squeezed lime juice
1/2 cup, freshly squeezed orange juice (sour oranges are preferred)
2 tablespoons, brown sugar
1 tablespoon, whole cumin seeds
2 tablespoons, chopped fresh oregano (or 2 teaspoons dried)
1 tablespoon, grated lime zest
2 tablespoons, minced garlic
1/2 cup, soy sauce
2 teaspoons, freshly ground black pepper
3 tablespoons, olive oil
1 bone-in or boneless Boston butt (5 to 7 pounds)
For the Citrus Sauce:
1/3 cup, reserved Cuban marinade (as described in marinade directions, below)
3/4 cup, freshly squeezed orange juice
1/4 cup, freshly squeezed lime juice (or to taste)
1 teaspoon, sugar (or to taste)
1/2 cup, chopped cilantro (optional)
2 teaspoons, cornstarch dissolved in 2 tablespoons water
To make the marinade: Combine all of the marinade ingredients in a bowl. Set aside 1/3 cup and refrigerate that portion for adding to the Citrus Sauce. Place the pork into a 2-gallon zip-lock plastic bag and pour in the rest of the marinade. Seal and refrigerate overnight or up to 2 days. Turn the bag from time to time to redistribute the marinade. [Cook’s Note: Of course, this marinating can be done in a glass or ceramic dish, turning the roast as necessary to insure even marinating, and keeping the dish covered and refrigerated during the marinating process.]
When ready to grill-roast, remove the pork from the marinade, shake off the excess, and discard the used marinade. Set up a charcoal grill with an equal amount of coals banked on opposite sides and a pan in the center, under the grill, to catch the juice. It takes a long time to cook the pork so make sure you have extra coals available to replenish the fire. Place the roast on the grill, above the drip pan. Cover the grill and adjust the vents to maintain a temperature within the grill of between 300 and 325 degrees. Add more charcoal as needed. Begin checking the roast after 2 hours. When the meat is fork-tender, the roast is ready to come off the grill. Transfer the pork to a cutting board and cover loosely with foil. Allow the roast to rest for at least 15 minutes or up to 30 minutes.
To Make the Citrus Sauce (while the roast is cooking): Pour all the sauce ingredients into a saucepan except the optional cilantro and the dissolved cornstarch. Bring the mixture to a boil, reduce the heat to maintain a simmer, and cook for 5 minutes. Adjust the acidity and sweetness to your taste with additional lime juice and sugar. Stir in the dissolved cornstarch mixture and bring the sauce to a boil for 30 seconds to thicken slightly. Set aside. Immediately before you are ready to serve, rewarm the sauce for a moment and stir in the optional cilantro, if using. Carve the roast into 1/4-inch-thick slices, arrange on a platter, and drizzle with a little of the sauce, serving the remaining sauce in a sauceboat at the table.
Variations:
Alternatively you can roast the Boston butt in a preheated 325 degree oven. The cooking time and range for doneness are roughly the same as on the grill.
For a special presentation, try to buy a whole pork shoulder (Boston butt and picnic all in one piece). Then double the marinade and sauce recipes and grill-roast the shoulder for 3 to 4 hours. This will serve 12 to 16 people.
Absolutely beautiful! I love the way you did the plantains!
