Cuban-Style Smoked Pork Shoulder with Cilantro Vinaigrette
Cuban-inspired flavors are the perfect complement to super-tender, fall-apart smoky meat.
Serves: Serves 8 to 10
- 1/4 cup minced fresh garlic
- 1/4 cup freshly cracked coriander seeds (or substitute 2 tablespoons ground coriander)
- 1/4 cup paprika
- 3 tablespoons kosher salt
- 3 tablespoons freshly cracked black pepper
- 1 boneless pork shoulder roast, about 6lb (2.7kg)
- 1/4 cup olive oil
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1/4 cup roughly chopped fresh cilantro
- 2 tablespoons hot sauce of your choice
- 1 teaspoon minced fresh garlic
- Kosher salt and freshly cracked black pepper to taste
- Light a fire well over to one side of your grill, using enough coals to fill a shoebox.
- Combine the garlic, coriander, paprika, salt, and pepper in a small bowl and mix well. Rub the pork with the oil and coat it generously with the spice mixture, pressing gently to be sure it adheres.
- When the fire has died down and the coals are covered with white ash, place the pork on the side of the grill away from the coals, being careful that none of the meat is directly over the coals. Put the lid on the grill with the vents open one-quarter of the way and cook, adding a handful of fresh charcoal every 30 minutes or so, for 5-8 hours. To test for doneness, stick a big fork in the roast and try to lift it up-if it falls off the fork, it's done.
- Meanwhile, make the vinaigrette: Combine the olive oil, vinegar, cilantro, hot sauce, garlic, salt, and pepper in a small bowl and whisk to combine thoroughly.
- Chop or shred the pork, drizzle it with the vinaigrette, and serve, either by itself or with hamburger buns or tortillas.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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