What is a good recipe for brine Cuban-Style Pork Roast?”
This recipe is adapted from a similar recipe in Cook’s Illustrated. Letting the roast rest for a full hour will make for noticeable more tender meat. Servings: 8 to 10 people Ingredients Pork and Brine: 1 Bone-in, skin on pork picnic shoulder (7 to 8 lbs) or 1 large “boston butt” pork roast 3 cups sugar 2 cups table salt 2 medium heads of garlic, chopped 4 cups orange juice Garlic Citrus paste: 12 garlic cloves, chopped (about 1/4 cup) 2 TB ground cumin 2 TB chopped oregano, 1 TB table salt 1.5 tsp black pepper 2 TB orange juice 1 TB white vinegar 2 TB olive oil For the Mojo sauce 4 garlic cloves, minced 2 tsp salt 1/2 cup olive oil 1/2 tsp ground cumin 1/4 cup white vinegar 1/4 cup orange juice 1 TB fresh oregano, chopped 1/8 tsp black pepper Preparation cut 1 inch deep slits in pork roast, spaced about 2 inches apart. mix brine ingredients and add pork roast. refrigerate for 24 hours. For the citrus paste: Process garlic, cumin, oregano, salt and pepper in food processor to make a co
1. In a blender, combine the water, salt, brown sugar, orange juice concentrate, cumin and oregano. Blend until smooth, about 30 seconds. Transfer the mixture to a large bowl. 2. Add the ice and stir until the water temperature reads no more than 45 F on an instant-read thermometer. Add the pork roast, then cover and refrigerate for 12 to 24 hours. 3. Preheat the oven to 375 F. 4. Remove the pork from the brine and pat dry with a paper towel; discard the brine. 5. Rub the olive oil onto the surface of the meat, then season it with pepper.
