CUBAN PULLED PORK ROAST | PALETA DE LECHON ASADO CUBANO🇨🇺

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

orange juice

🥗Healthier: fresh orange juice

💰Cheaper: citrus juice blend

Citrus juice blend is often cheaper and still adds acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is less expensive and has a longer shelf life.

Wash your hands and ensure your workspace is clean.

Cut holes in the pork shoulder with adult supervision for seasoning.

Prepare the marinade paste by combining garlic, beer, salt, black pepper, cumin, oregano, and mojo in a bowl until smooth.

Make holes in the pork shoulder and fill them with the marinade paste.

Place the pork shoulder in a trash bag, ensuring the grease is on the outside.

Add the remaining marinade and onions to the bag, ensuring they are spread out.

Seal the bag and marinate in the freezer for 24 hours.

After marinating, let the pork sit at room temperature for 1 hour before cooking.

Preheat the smoker to the appropriate temperature (not specified).

Insert a thermometer into the center of the pork and cook until it reaches 160°F, which may take about 4 hours.

Once the pork reaches 160°F, remove it from the smoker and wrap it in aluminum foil with some marinade on top.

Return the wrapped pork to the smoker for additional cooking (details cut off).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary