Pork is a vital protein in Cuba and other parts of the Caribbean, and one of the most popular methods of preparing it is slow-roasting and then shredding, or "pulling," the meat. This recipe was prepared on a grill rotisserie, but the pork may also be slow-roasted in a low oven. If you use the oven method, add about a cup of braising liquid (chicken or vegetable broth, beer, or white wine, for instance) in addition to the marinade.
Mojo-Style Dressing for Coleslaw
The coleslaw dressing in this recipe is based on the classic Cuban condiment called mojo. For the slaw, the mojo is less garlicky and more citrusy than the traditional sauce. The dressing itself isn't spicy, but the coleslaw does get a little kick from serrano chiles.
Serve the slaw and pulled pork on warm tortillas or with a side of refried beans.
Slow-Roasted Pulled-Pork with Mojo-Style Coleslaw
(serves 6-8)
Ingredients
For the Pork
- 3 garlic cloves, finely chopped
- 2 tbsp chopped onion
- 2 tbsp chopped cilantro
- 1 habanero chile, stemmed, seeded, and finely chopped
- 1 jalapeno, stemmed, seeded, and finely chopped
- 2 tsp ground cumin
- 1/3 cup olive oil
- 3 to 3 1/2 lb pork shoulder roast (Boston butt)
- sea salt
- freshly ground black pepper
- warm tortillas, for serving (optional)
For the Mojo-Style Coleslaw
- juice of 1 large lime
- juice of 1 naval orange
- 1 garlic clove, finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tbsp olive oil
- sea salt
- freshly ground black pepper
- 4 cups shredded cabbage
- 1 large carrot, peeled and sliced into extra-thin matchsticks
- 2 serrano chiles, stemmed, seeded, and finely chopped
- 2 scallions, thinly sliced
Preparation
For the Pork
- Whisk the first 7 ingredients (through oil) in a small bowl. Reserve 1/4 cup of the marinade for basting.
- Place the pork in a large bowl and rub the marinade all over it. Cover tightly and place in the refrigerator for at least 4 hours (or overnight).
- Prepare a grill for medium-high heat.Season the pork with salt and pepper and place on the rotisserie. (Or place in a pan, covered, in a 325 degree oven.)
- Roast the pork slowly for 2 1/2 to 3 hours (depending on weight), or until a thermometer reads 160 degrees F. (If you're using a rotisserie, start with a large amount of coals for a hot fire and let them cool as the pork roasts.)
- Remove the pork to a cutting board and let rest 10 minutes. Use 2 forks to shred the meat (or chop with a knife).
- Serve with coleslaw and warm flour or corn tortillas, if desired.
For the Coleslaw
- Whisk the first 6 ingredients (through oil) in a large bowl. Season with salt and pepper.
- Add the cabbage, carrot, chiles, and scallions and toss well to combine. Cover and chill at least 30 minutes.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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