Cuban Style Grill-Roasted Pork

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   cut 1 inch deep slits in pork roast, spaced about 2 inches apart. mix brine ingredients and add pork roast. refrigerate for 24 hours.

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   For the citrus paste:

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   Process garlic, cumin, oregano, salt and pepper in food processor to make a coarse paste. with machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms a smooth wet paste.

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   Remove pork from brine and pat dry with paper towels. Rub paste all over pork and into slits.

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   To grill-roast the pork:

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   (using gas grill) Turn all burners on grill to high with lid closed for 15 minutes. Scrape grate clean with grill brush. Turn off all except primary burner. Place roast with skin side up on cool side of grill, shielded with foil on hot side. Lower primary burner to medium or medium-high (grill temperature should be about 325 degrees). Cook until skin is browned and crisp and internal temperature of meat is 190 degrees, about 6 hours, rotating the meat 180 degrees after 3 hours. Let meat rest for 1 hour. Roast can also be made in the oven at 325 degrees.

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   Alternate charcoal grill technique:

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   Using a chimney starter, light 4 quarts of charcoal (about 60 briquettes) and burn until fully ignited. Arrange coals on one side of grill in an even layer. Position cooking grate in grill, cover and heat for 5 minutes. Scrape grate clean, and add pork roast to cool side of grate. Shield hot side of roast with foil. cover and cook until grill temperature falls to about 225 degrees. Finish roasting in 325 degree oven until internal temperature of meat is 190 degrees, about 3 more hours. Let roast rest for 1 hour before serving.

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   Meanwhile, make Mojo sauce.

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    For the mojo sauce:

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    Heat olive oil, garlic and cumin over medium heat until fragrant, about 2 minutes. Remove from heat and add remaining ingredients. Blend with hand blender until smooth. Serve with Roast.

No additional tips available.