Steve Meadows
New member
Greetings! Thanks for adding me to the forum. I've been a WSM owner for about 15 years and found the website while Googling recipes. Looking forward to the fun!
Steve Meadows
Steve Meadows
Hello from Bucyrus, Ohio
- Thread starter Steve Meadows
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Steve Meadows
New member
I like to cook pork shoulder the most. I always get a lot of compliments.
Steve, this is a recipe I posted here last year. DH and I enjoyed it very much.
B.Aidell-Grill-Roasted Pork Shoulder Cuban-Style
Marinade:
1/4 cup Triple Sec or Grand Marnier
1/2 cup freshly squeezed LIME
1/2 cup freshly squeezed orange juice
2 TB. brown sugar
1 TB. whole cumin seeds
2 TB. chopped fresh oregano or 2 tsp. dried
1 TB. grated lime zest
2 TB. minced garlic
1/2 cup soy sauce
2 tsp. freshly ground black pepper
3 TB. olive oil
1 bone-in or boneless Boston butt, 5 to 7 lbs.
Citrus Sauce (recipe below)
1. Make marinade: Combine all ingredients except the meat and Citrus Sauce in a bowl. Set aside 1/3 cup marinade; cover and refrigerate.
2. Marinate pork in refrigerator overnight or up to 2 days.
3. When ready to grill, remove pork from marinade, shake off excess and discard the marinade.
4. Set up a charcoal grill with an equal amount of coals banked on opposite sides and a pan in the center to catch the juice. It takes time to cook the pork, so have extra coals available to replenish the fire.
5. Place the roast over the drip pan. Cover the grill and adjust the vents to maintain a temperature within the grill of between 300F and 325F. Add more charcoal as needed. Check the roast after 2 hours. When the meat is fork tender, transfer the pork to a cutting board and cover with foil. Let rest at least 15 minutes or up to 30 minutes. Carve the roast into 1/4" thick slices and serve with a little of the warm Citrus Sauce. Makes 8 servings.
CITRUS SAUCE
1/3 cup reserved Cuban Marinade
3/5 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice or to taste
1 tsp. sugar or to taste
2 teaspoons cornstarch dissolved in 2 TB. water
1/2 cup chopped cilantro (optional)
Pour all ingredients into a saucepan except cornstarch and cilantro. Bring to a boil, reduce heat to simmer and cook 5 minutes. Taste sauce, add lime juice and sugar if needed. Stir in cornstarch mixture; bring to a boil for 30 seconds. Stir in cilantro, if using. Makes about 1 cup.
Source: "Complete Book of Pork" - Bruce Aidell
B.Aidell-Grill-Roasted Pork Shoulder Cuban-Style
Marinade:
1/4 cup Triple Sec or Grand Marnier
1/2 cup freshly squeezed LIME
1/2 cup freshly squeezed orange juice
2 TB. brown sugar
1 TB. whole cumin seeds
2 TB. chopped fresh oregano or 2 tsp. dried
1 TB. grated lime zest
2 TB. minced garlic
1/2 cup soy sauce
2 tsp. freshly ground black pepper
3 TB. olive oil
1 bone-in or boneless Boston butt, 5 to 7 lbs.
Citrus Sauce (recipe below)
1. Make marinade: Combine all ingredients except the meat and Citrus Sauce in a bowl. Set aside 1/3 cup marinade; cover and refrigerate.
2. Marinate pork in refrigerator overnight or up to 2 days.
3. When ready to grill, remove pork from marinade, shake off excess and discard the marinade.
4. Set up a charcoal grill with an equal amount of coals banked on opposite sides and a pan in the center to catch the juice. It takes time to cook the pork, so have extra coals available to replenish the fire.
5. Place the roast over the drip pan. Cover the grill and adjust the vents to maintain a temperature within the grill of between 300F and 325F. Add more charcoal as needed. Check the roast after 2 hours. When the meat is fork tender, transfer the pork to a cutting board and cover with foil. Let rest at least 15 minutes or up to 30 minutes. Carve the roast into 1/4" thick slices and serve with a little of the warm Citrus Sauce. Makes 8 servings.
CITRUS SAUCE
1/3 cup reserved Cuban Marinade
3/5 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice or to taste
1 tsp. sugar or to taste
2 teaspoons cornstarch dissolved in 2 TB. water
1/2 cup chopped cilantro (optional)
Pour all ingredients into a saucepan except cornstarch and cilantro. Bring to a boil, reduce heat to simmer and cook 5 minutes. Taste sauce, add lime juice and sugar if needed. Stir in cornstarch mixture; bring to a boil for 30 seconds. Stir in cilantro, if using. Makes about 1 cup.
Source: "Complete Book of Pork" - Bruce Aidell
Anthony Spitzer
TVWBB Pro
Welcome from Kalona, IA.
Steve Meadows
New member
Wow! Thanks so much! I'll make sure to try it and let you know how it turns out.