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Cuban Rubbed Kurobuta Bone-in Pork Shoulder

By: Sarah Kelly

If you are looking for a big show stopping centerpiece for a large dinner party, this makes a good spread for a crowd. You can prepare this pork shoulder mostly in advance, so you have minimal hands-on work when your guests arrive.

The pork is best when it comes right out of the oven. Pulling hot fresh pieces of cooked pork straight from the shoulder is so delicious! It’s great served with your favorite black bean recipe, a simple cilantro rice, seasonal verde (see recipe below) and some pickled giardiniera.

You will probably have lots of leftovers, so check out my recipes for Pork Rillettes and SmokedPork Cubanos. You can always freeze leftover pork shoulder for future use. Separate into easy-to-use portions, wrap in plastic wrap and place in the freezer. Some of my favorite uses are chili and enchiladas.

Ingredients

Mojo Brine

  • American Kurobuta Pork Shoulder Buy Now
  • 6 bay leaves
  • 3 tablespoons chili flake
  • 2 shallots
  • 4 tablespoons coriander seed
  • 3 tablespoons peppercorns
  • 2 tablespoons cumin seed
  • 10 cloves crushed garlic
  • 3 halved and squeezed oranges
  • 1 bunch thyme
  • 4 sprigs rosemary
  • 4 quarts water
  • 1 quart salt
  • 1 cup sugar
  • 4 quarts ice

Salsa Verde

  • 1/3 cup fresh oregano
  • 3 cloves garlic
  • 3 bunches parsley chopped
  • 1 bunch cilantro chopped
  • 1 tablespoon whole coriander, toasted and crushed
  • Pinch chili flake
  • 3 green onions
  • 2 tablespoon sherry vinegar
  • 2 cups olive oil

Pork Shoulder

  • American Kurobuta Pork Shoulder Buy Now

Mojo Brine

Combine all ingredients in a large pot and bring to a boil stirring to dissolve salt and sugar. Add ice and allow to cool.
Score fat side of shoulder in a cross-hatch pattern.
Pour brine over pork and brine for 24 hours in the refrigerator.

Salsa Verde

Mix all of the above together. Reserve half for serving and rub the other half on the pork before smoking. For best results pull from the fridge about 30 minutes before serving.

Pork Shoulder

Heat oven to 350 degrees
Season brined and pork with salt and pepper. Rub ½ of the verde into all sides of the shoulder.
Place fat side up, place on baking rack and roast uncovered for 2 hours.
Take shoulder out of the oven and wrap in foil. Place in a large baking dish and finish in the oven at 325 degrees for about 4 - 5 hours. You want the meat to easily pull away from the bone or an internal temp of about 200 degrees. Please note that the finish time can vary greatly. Use a digital thermometer to test and allow plenty of time. Pork shoulder is a cut that is difficult to overcook. Save any fat drippings that accumulate in the bottom of the dish if you want to make rillettes.