Ever since we picked up our half-pig from the butcher, I’ve been wanting to make Cuban grilled pork. This urge was heightened by the pork sandwiches we bought at Paseo to take to a Zootunes concert – savory, rich, and so thoroughly sopping with dressing we went through a vast pile of napkins and still needed to pour water over each other’s hands afterwards. Given that we don’t live around the corner from Paseo, it seemed that we needed to be able to recreate the phenomenon ourselves.
We had one pork roast in our freezer labeled “shoulder”, apparently the closest we were likely to get to the recommended Boston Butt. We thawed it out and put it in a bag with a marinade (recipe below) composed of juice, garlic, herbs, zest and oil. The next day Jon tore himself away from his garage-painting project early enough to start the grill and get the pork going. He piled hot coals on either side of a metal roasting pan, put the grates in, then positioned the pork over the pan and closed the lid. We left it more or less alone for two hours, checking occasionally that the temperature was staying between 300-325°. At one point it dropped a bit and Jon added a few more live coals. When the pork seemed sufficiently blackened and fragrant, we took it out and tented it with foil to rest.