cuban pulled pork
prep time: 10 minutes + marinate time
cook time: 4 hours + stand time
ready in: 17 hours
makes: 16 servings, 4 oz. each
- 1/4 cup packed brown sugar
- 1/4 cup olive oil
- 3 Tablespoons sweet and smoky grill seasoning rub
- 3 Tablespoons fresh orange juice
- 1 Tablespoon orange zest
- 1 (4 lb.) bone-in pork shoulder roast
- 3/4 cup apple cider vinegar
- Cuban bread or rolls, pickle slices, Swiss cheese slices, spicy brown mustard (optional)
The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.
- In a small bowl combine brown sugar, oil, seasoning, orange juice and orange zest. Rub evenly on all sides of pork; season with pepper to taste. Wrap tightly in plastic wrap. Place on a rimmed platter; refrigerate 12–24 hours. Let pork stand at room temperature 30 minutes before grilling.
- Coat grill rack with nonstick cooking spray. Preheat grill to low indirect heat (250°F–275°F)*. Pour vinegar into a small bowl; set aside.
- Place an aluminum pan under center of grill rack; fill pan halfway with warm water. Place pork on center of rack. Grill, covered, 4 –4 ½ hours or until meat is fork-tender; brush vinegar on pork every 30 minutes during grilling.
- Remove pork from grill; place on a platter and cover loosely with foil. Let stand 20 minutes. Shred pork with 2 forks. If desired, serve with Cuban bread, pickle slices, cheese and mustard.
*If using a charcoal grill, add charcoal as needed to maintain heat at 250°F–275°F throughout grilling.
Per serving: 250 calories, 15g fat, 5g saturated fat, 85mg cholesterol, 230mg sodium, 4g carbohydrate, 0g fiber, 3g sugars, 24g protein