Food Around the World
A Taste of Cuba
This recipe is one I discovered watching the food network last week. Bobby Flay created this delicious menu, which he called a Cuban BBQ. Watching him make it, I knew I had to try it. Today for my Food Around the World post I’m making an adapted version of Bobby Flay’s Cuban Pulled Pork Taco’s. It isn’t that I didn’t love his recipe, it’s that I didn’t plan far enough ahead….ahmmm.
Bobby Flay’s recipe calls for marinating the pork butt roast for 8-24 hours. Yeah, that didn’t happen, so I’m going with plan B. I guessed that two hours wasn’t enough time for his marinade to soak into the meat, so I opted to brine my pork roast, following this recipe on Recipe Tips I followed these instructions exactly (except I did a two hour brine rather than four hour.) The meat turned out very well and in retrospect two hours was perfect, four may have made it far too salty!
When I do it again, I will use FAR LESS salt for the brine. I used three cups of water and 3/4 cup of salt, as the instructions stated. I would use half of that next time. The pork roast tasted slightly salty. I realize it is a brine and that is the idea, but I felt it was a little strong. * I learned through Ayngelina at Bacon is Magic, that the brine is meant to be rinsed off of the meat. My recipe didn’t say that, so I didn’t. Thus the salty taste. She also taught me the brine is to add moisture to the meat. I did LOVE how the two hour brine brought out the flavor of the rosemary I used. That rocked it!
Cooking with a Gas Grill
Another reason I used this cooking process is because it gave instructions for a Gas BBQ grill. You will note that Bobby Flays is for a roaster box, which I don’t have. So, improvise, improvise.
Grilling the Pork Roast
The Recipe Tips website advised cooking the pork roast with indirect heat. I did exactly that, preheating the grill for ten minutes and then browning the roast with direct heat for 6 minutes on each side. After that I moved the roast to the other side of the grill, using indirect heat. The pork roast cooked for 65 minutes, and then I wrapped it in foil and removed it from the grill. Recipe Tips recommended allowing it to sit for 15 minutes, as the internal heat, continues the cooking process. They also recommended using a meat thermometer and cooking the pork roast to an internal temperature of 150 degrees. This was my first experience using a meat thermometer, and checking the pork roast periodically was time consuming, though relatively simple.
I had real reservations about the guava jelly glaze, I wasn’t sure A. I would find Guava jelly easily. B. That I would enjoy the taste. So, I opted for Orange Marmalade and it was excellent! (Though messy on the grill.) I really loved the flavors of this recipe and the process, was fairly straight forward and simple. There are just many steps, but if you take your time, it’s pretty easy.
My pork roast, ready to marinade.
Pork roast in the brine mixture.
Vegetables for the Sour Orange Red Cabbage Jicima slaw.
Orange juice, lime juice, honey and sugar for the slaw.
Orange Marmalade Glaze
Grilling the Pork loin with Orange Marmalade glaze.
My finished pulled pork cuban tacos. These were truly excellent and I will make them again! I actually LOVED the glaze, adding it on top of the slaw and pulled pork gave a nice touch of sweetness.