Porchetta~ Smoked and Braised Cuban Style

JAN22

Smoked and Braised Pork Shoulder Latin Style

Posted on January 22, 2013 by Devany

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This recipe has been one I have used for years. I used to make it at my cooking school for Cuban Night. I change out a few things here and there to go more Italian or more Cuban. Even if you do not have a smoker this is delicious braised or done in a slow cooker or dutch oven. You simply make a paste in the food processor and then make slits in the pork shoulder (bone in or out, your choice). Marinate it over night, smoke the next morning and then finish it off in a crock pot or in a dutch oven in the oven.  Note: I do not add salt before cooking, but I offer it at the table. 

Ingredients:

1 cup each of packed cilantro and flat leaf parsley

1/3 cup each of coriander, cumin and fennel seeds toasted

30 cloves of garlic

1/4 cup crushed red pepper (the kind you put on pizza)

1/4 cup pink pepper berries (optional)

1 tablespoon hickory powder if you are not smoking the meat

1/4 cup olive oil (I use smoked oil that I make)

1 5-7 pound pork shoulder (get them on sale and freeze)

2# Yukon Gold Potatoes

3 large onions, quartered

2 cans of beer

1/4 cup Spice and Tea Exchange Sweet Onion Sugar (optional)

Method:

Put the cilantro, parsley seeds, garlic, pepper berries, crushed red pepper, hickory powder if you are not smoking and the olive oil in a food processor. Pulse till you have a thick paste.

Put on latex gloves if you have them, this gets messy. Cut 1 1/2 inch slits into the meat on all sides. Stuff the slits with the paste. If you have any paste left over, smear it on the meat. Wrap tightly in plastic wrap and refrigerate 12-24 hours.

Remove the meat from the refrigerator and allow to come to room temperature. Meanwhile set up your smoker and turn your grill on high.

Sear the meat on all sides on the grill. Then place in the smoker at about 200 degrees over a drip pan and smoke for 6 hours. If you do not have a smoker, go directly to the slow cooker or roaster but cook for 8-10 hours on low.

Prepare the roaster or slow cooker by placing a bed of Yukon Gold potatoes (small ones or cut larger ones in half) and the onions. Sometimes I add other root vegetables too. Place the meat directly on the bed of veggies. pour two cans or bottles of beer over the meat. Sprinkle the sweet onion sugar all over.

Roast at 350 degrees covered with foil or in a dutch oven. Or you can use a slow cooker on high for 4 hours (either method).  It is just that easy. The leftovers are sometimes my favorite part… tamales, tacos pulled pork sandwiches.