This was the recipe used in the movie “Chef” for making the Cubanos sandwiches. The recipe was developed by well renowned Chef Roy Choi especially for the movie.
I actually tried the recipe out this weekend and was completely surprised by the outcome. When you have a thick piece of shoulder meat you normally battle to get the flavours into the meat. I followed the recipe and was absolutely amazed that the marinade actually infused right into all of the meat. It did not matter what piece you cut of the flavours always came through and what a flavour it was. I know it is a bit of a process to make this recipe as you have to marinade the pork for 24 hours but you will not be disappointed in the outcome.
- ¾ cup extra-virgin olive oil
- 1 cup lightly packed cilantro/coriander leaves, finely chopped
- 1 Tablespoon finely grated orange zest
- ¾ cup fresh orange juice
- ½ cup fresh lime juice
- ¼ cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 Tablespoon minced oregano
- 2 Teaspoon ground cumin
- Salt and pepper
- 1.6 kg boneless pork shoulder, in one piece (If you cannot find boneless you can keep the bone in)
In a bowl, whisk together all of the ingredients except salt, pepper and the pork. Whisk in 1 teaspoon each of salt and pepper. Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat. Set in a baking dish and refrigerate overnight.
Preheat the oven to 220°C and set a rack over a rimmed baking sheet. Transfer the pork to a work surface and discard the marinade.
Fold the pork under itself, into thirds if necessary, and tie it with string to form a neat roll. Season all over with salt and pepper and set it on the rack.
Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 190°C and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 70°C. Transfer the pork to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain.