One of my favourite movies is Chef! In that movie you get to see the delightful John Leguizamo fire up the music and massage a massive pork shoulder with... amazing fruit and herbs.

My husband and I were instantly sent on a mission.  We've enjoyed (inhaled) Cubano sandwiches in Havana and never thought to enjoy those flavours outside of Cuba.  Traditionally, the marinade would include ingredients like bitter orange and key lime, not easily available in Canada. Cuban food is simple and relies on herbs and fruit for flavour more than expensive, imported spices.

I've reimagined the recipe using Olivia's Oils & Vinegars to match the myriad of flavours and herbs included in the recipe that we found online when we originally started looking.  Credit where it is certainly due, this recipe is loosely based on Roy Choi's recipe, but his has evolved just as mine has.  

Do this a day ahead!  Grab your blender and don't be afraid.  The marinade is going to be bright green, and smell like heaven.

Cook the shoulder on your outdoor grill.  We use our pellet grill, and place the shoulder on a higher rack with a drip pan with water in it on the rack below.  That helps create a fragrant steam. You can also use your gas or propane bbq, but remember to use offset heat - light one side of the bbq and place the shoulder on the opposite side or you'll risk the bottom scorching before it is cooked through.

Read on for the recipe... this tastes like heaven on Chicken, too. 

Ingredients:

• 1/2 Cup of a medium EVOO. I like our Picual as it adds a savoury, herbal note to this marinade.
• 1/2 Cup of Persian Lime olive oil
• 1/2 Cup of Blood Orange olive oil
• 1/2 Cup Orange Juice
• 1/2 Cup Key Lime white balsamic
• 1/2 Cup Lemongrass Mint white balsamic
• Zest of 1 Orange
• Zest of 1 Lime
• Bunch of Cilantro Leaves
• 1/2 Bunch of Fresh Mint Leaves
• 1/2 Bunch Fresh Oregano
• 6 Garlic Cloves, smashed
• Kosher Salt
• Black Peppercorns
• Large Pork Shoulder (6 lbs)

For the Marinade:

1. Grab a full-sized blender and add all the marinade ingredients except the pork shoulder and blend until smooth.
2. Use either a large non-reactive bowl (glass or plastic) or a large ziplock bag to marinate the pork shoulder overnight.
3. Make sure to submerge the pork shoulder in the marinade, or turn the roast in the marinade for even marinating.
4. Place marinating pork in the fridge overnight.
5. When you are ready to cook the Pork Shoulder, don't scrape off the marinade.

Cook the Cuban Pork on a Pellet Grill:

1. Set your grill to 350 F
2. Place a drip pan with hot water on the lower rack, and the shoulder on the rack above.
3. Insert your temperature probe and close the lid.
4. When the internal temperature reaches 160 F, remove it from the grill, cover and let rest.
5. Slice and serve.
6. Chill the leftovers and slice for sandwiches!

Cooking the Cuban Pork on a Gas or Propane BBQ:

1. Light one side of the grill only.
2. Place pork on the opposite side for offset grilling.
3. Don't let the grill flare and smoke or the pork will take on an acrid flavour.
4. Insert your temperature probe and use a block to keep the lid open 1-2".
5. When the internal temperature reaches 160F, remove the Pork from the grill, cover and let rest.