Cuban Roast Pork

By Booper-2

Details

Servings 16
Adapted from projects.washingtonpost.com

Preparation

Step 1

A large roast pork shoulder makes an impressive centerpiece for many Cuban celebrations. Chef David Guas pierces his and stuffs whole garlic cloves deep into the roast. As the meat cooks, the garlic softens and perfumes the meat, and the skin gets crispy.

MAKE AHEAD: The shoulder brines for 12 to 18 hours before it is cooked.

Directions:

Heat the water in a large pot over medium-high heat. Add 2 cups of salt and the sugar. Whisk until the salt and sugar dissolve, and remove from the heat. Add enough ice to make 1 gallon of brine.

Line a stock pot with a large (2.5-gallon) resealable plastic food storage bag. Place the pork in the bag and carefully add enough brine to cover the meat. Remove any air from the bag and seal. Refrigerate for 12 to 18 hours.

Preheat the oven to 350 degrees.

Remove the pork from the brine and discard the brine. Place the pork, skin-side up, on a rack inside a large roasting pan.

Combine the oregano, oil, lime juice, pepper and the remaining 2 tablespoons of salt in a medium bowl, then rub the mixture evenly all over the pork. Make sure to push the mixture down into the slits with the garlic.

Cover the pork with aluminum foil and roast for 5 to 6 hours (about 30 minutes per pound). After 90 minutes, check to see how much liquid is in the pan. There should be about an inch; if there's less, add water. Check the liquid level every 45 minutes and add water as necessary to maintain a 1-inch depth.