Recipe: Cuban Grilled Pork
Summary: Some cuts of meat do best on the grill with a long, slow cooking time. In his story exploring the method, Bill Daley included this deeply flavored pork dish from Lourdes Castro’s book “Latin Grilling.”
- 1 1/3 cups lime juice, about 14 limes
- 2/3 cup orange juice, about 2 oranges
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground dried oregano
- 1 head garlic, cloves divided, peeled, left whole
- 1 1/2 teaspoons black pepper
- 1 pork loin, about 3 pound
- 1 teaspoon salt
- 1 onion, sliced into rings
- Mix all the ingredients except the pork, onion and salt in a bowl. Let sit 10 minutes. Use a long thin knife to create deep gashes all over the flesh.
- Place pork in a deep bowl or container. Generously season the outside of the pork with salt; pour the marinade all over the meat. Spread the onion rings over the top. Cover well with plastic wrap; refrigerate for at least 1 hour or up to 24 hours.
- Remove the pork from the marinade; place meat on a platter. Transfer the marinade to a saucepan; add the onions. Heat to a boil; cook, 2 minutes. Remove from the heat; allow to cool. Puree in a blender until smooth. The marinade is ready to be used as a basting liquid.
- Allow pork to come to room temperature. Heat gas grill to high (550 degrees); close the lid. Wait at least 15 minutes before lowering the heat to 400 degrees. Oil the grill grates. Grill the pork, 60 minutes; turn the meat over after 15 minutes, again at 30 minutes and at 45 minutes. Baste each time you turn the meat. The pork is ready when it reaches an internal temperature of 150 degrees. Remove from grill; allow to rest before carving, 15 minutes. (The meat temperature will rise another 10 degrees while it rests.)
Preparation time: 30 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6
Recipe and Photo Courtesy of ChicagoTribune