For The Pleasure Of Eating

Slow Roasted Cuban Pulled Pork

Sonja Goeden

Oven roasted to pull apart tenderness, this Slow Roasted Cuban Pork Shoulder is the perfect weekend feast. Marinated the evening before in a quickly put together mix of lime, orange, garlic, some herbs and spices, all that is left to do for you on the day, is an optional quick chopping of veggies for gravy and to put the whole thing into the oven. Then forget about it for a few hours and do something for yourself.

Marinade Ingredients

Pork Shoulder, salt, pepper, oranges& limes zested and juiced, olive oil, smashed garlic, oregano, ground coriander, cilantro.

Marinate overnight

Add all marinade ingredients to a big freezer bag, resting in a tin large enough for your pork. Shake to mix. Place pork shoulder skin side up in the marinade, makin sure the skin stays dry. Leave overnight.

Use the Right Flour

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On the next day take the pork out of the marinade, pat dry and salt the skin generously. Roughtly chop celery, carrots and onion for the gravy base.

Roast

Roast at 425°F (220°C) for 30min to crisp up the skin. After 30 minutes, reduce the oven temperature to 325°F (175°C). Cover the pork and tray with foil to prevent drying. Continue to roast for an additional 4.5 hours, checking and rotating as needed for even cooking.

Ingredients 

After 4.5h skim off fat, add gravy vegetables and stock and roast for another hour. Remove pork and cover to rest. Pass stock and vegetables through a sieve, then reduce and season.

Enjoy

Enjoy with your favourite sides and gravy. Use leftovers for salads, or sandwiches, which I always feel are the best use of pulled pork.  Snack on the incredibly crispy crackling.