Cuban Roast Pork

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A ample roast pork enarthrosis makes an awesome centerpiece for galore Cuban celebrations. Chef David Guas pierces his and stuffs full ail cloves heavy into the roast. As the nutrient cooks, the ail softens and perfumes the meat, and the tegument gets crispy.

We recovered bone-in, skin-on pork shoulder, besides called a picnic, astatine Union Meat and Canales Quality Meats successful Eastern Market, and astatine Americana Grocery successful Falls Church. If you can't find a enarthrosis that weighs 10 to 12 pounds, roast a smaller enarthrosis astatine astir 30 minutes per pound.

The enarthrosis brines for 12 to 18 hours earlier it is cooked.

Ingredients

measuring cup

Servings: 16-18

2 quarts water
2 cups kosher salt, positive 2 tablespoons
1 cupful sugar
Ice
One 10-to-12-pound bone-in pork shoulder
10 cloves to 12 cloves garlic
1/2 cupful dried oregano
3/4 cupful extra-virgin olive oil
1/4 cupful freshly squeezed lime juice, from astir 3 limes
1 spoon freshly crushed achromatic pepper

From David Guas, chef-owner of Bayou Bakery, Coffee Bar & Eatery successful Arlington.

Tested by Jim Webster.

Published November 17, 2012

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Updated March 14, 2026

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