Recipe

3/4 chili flavored olive oil (you can use plain olive oil)

1 bundle of cilantro

1 tablespoon grated orange zest

3/4 cup fresh orange juice

1/2 cup fresh lime juice

1/4 cup shopped mint

8 cloves of garlic

2 leaves of Cuban oregano or 1 tablespoon regular fresh oregano

2 teaspoon ground cumin

4 red Thai chili peppers

salt and black pepper

5 pounds of fresh Bone in Ham. (you can use shoulder and boneless)

1 can of coconut milk

Directions

In a food processor add everything but the olive oil, Pork, salt and black pepper.

While the food processor is going, slowly drizzle in the olive oil. You will know when to stop when the mixture is nice and runny and light green, and smells awesome.

In a large bowl with a cover, place the pork Ham. My Ham came with the skin on. If you use the same cut as I did, score the skin to make diamonds. Cut only as far as the fat. Try no to cut into the meat. On the meaty side of the Pork, I used to the tip of my knife to pierce the meat. This is so that the marinade gets into the meat and not only on the outside of it.

Salt and Black pepper the piece of Pork really well. Pour the Marinade, all over the Pork.

With gloves on your hands rub the marinade into the Pork really well. Make sure the entire piece of meat is covered with the marinade.

Cover and place in the Fridge for 24 hours.

Now comes the fun part.

Remove the pork from the marinade. Reserve the Marinade for basting.

If you are going to Roast your pork in the oven, preheat it to 425 degrees, set a rack over a rimmed baking sheet. Place the pork on the wire rack and bake for 30 minutes, until lightly browned.

Then turn the oven down to 375 degrees and roast until an internal Temp of 160 degrees.

30 minutes prior to the Pork being done, add the reserved marinade to the coconut milk and use this to Baste the meat every 10 minutes until done.

I did not use my oven.

I used my outdoor smoker and smoked my meat. It took a few hours, but that smoky flavor was to die for.

I heated my smoke to 350 degrees, set my pork of to the side, not directly over the heat.

I allowed it to smoke, and get a nice golden brown before flipping it. Once the other entire pork was browed all over, I then started basting with the reserved marinade and coconut milk mixture.

Once the meat reached an internal temp of 160 I removed it from the heat, covered it with tin foil lightly and allowed it to rest for 30 minutes before slicing.

Served great with Beans and Rice. Be sure to keep some for Cuban Panini’s.

***Notes

The Original recipe for this came from the movie Chef.

I found the recipe on BakeSpace.com.

I did not follow the recipe word for word. And you don’t have to either.

If you have an apple device you can download the Bakerspace app from the app store and all the recipes from the movie is in there.

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