Grilled Cuban Style Pork Shoulder
Fire up the grill and transport your taste buds to the vibrant streets of Havana with this Grilled Cuban Style Pork Shoulder. This recipe showcases a succulent pork shoulder marinated overnight in a zesty blend of fresh orange and lime juices, garlic, cumin, and oregano, infusing every bite with bold, citrusy flavors. Slow-grilled to juicy perfection using indirect heat, the pork develops a smoky, caramelized crust while staying tender inside. Baste with the reserved marinade during cooking for an extra punch of flavor, and finish with a garnish of fresh cilantro and lime wedges for a bright, aromatic touch. Perfect for family gatherings or summer cookouts, this dish promises a show-stopping centerpiece packed with authentic Cuban flair. Serve alongside rice, black beans, or a crisp salad to complete this savory feast!
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (bone-in or boneless)
- 1 cup Orange juice
- 0.5 cup Lime juice
- 0.25 cup Olive oil
- 6 Garlic cloves (minced)
- 1 tbsp Ground cumin
- 1 tbsp Dried oregano
- 2 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Crushed red pepper flakes (optional)
- 0.25 cup Fresh cilantro (chopped for garnish)
- 4 Lime wedges (for serving)
Instructions
In a large mixing bowl, combine orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, salt, black pepper, and crushed red pepper flakes (if using). Stir to create the marinade.
Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully covered. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 8 hours or overnight for best flavor.
Remove the pork from the refrigerator about 30 minutes before grilling to bring it to room temperature.
Preheat your grill to medium heat, around 325°F (160°C). Set up the grill for indirect cooking by leaving one side of the grill on and the other off (or use a drip pan if necessary).
Remove the pork from the marinade and pat it dry with paper towels to remove excess liquid. Reserve the marinade for basting.
Place the pork shoulder on the indirect heat side of the grill, skin-side up if applicable. Close the grill lid and cook for about 3-4 hours, or until the internal temperature reaches 195°F (90°C). Rotate the pork occasionally to ensure even cooking.
While grilling, brush the pork with the reserved marinade every hour to build flavor and keep it moist.
Once cooked, remove the pork from the grill and cover it loosely with aluminum foil. Allow it to rest for 20 minutes to retain its juices.
Slice or shred the pork as desired. Garnish with freshly chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
5264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.9 g | 541% | |
| Saturated Fat | 135.9 g | 680% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6021 mg | 262% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 22.7 g | ||
| Protein | 332.9 g | 666% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5938 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
