Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: Sharpsburg on September 19, 2014, 09:53:26 PM
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Anyone have a recipe for a Cuban style rub? I'm smoking an 8 pound boston butt this weekend and wife wants to try Cuban style with beans and rice. Thanks!
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Most of the Cuban-style pork I've made has been whole shoulder (unseparated butt & picnic) roasted using an adobo-style (wet) rub and/or marinade. Often has a lot of acidic liquid (sour orange, lime, vinegar, etc.) that you may not want to use when smoking. Below are a couple of less acidic options that should give you a starting point for a smoked version. As you can see, cumin, oregano, garlic, salt, and pepper sort of define the theme. You'll want to make a paste of the ingredients and rub into the butt the night before your cook. Or you could make a dry version of the rub and use as you would for any smoked butt.
1 large onion, quartered
6 or more cloves garlic, peeled
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ancho or other mild chili powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Olive oil as needed
1 tablespoon wine or cider vinegar
or
8 cloves of garlic, minced
1/4 cup olive oil
2 tablespoons kosher salt
2 tablespoons white wine vinegar
1 tablespoon dried oregano
2 teaspoons freshly ground black pepper
1 teaspoon cumin
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You may be able to find an "Adobo" in the grocery store's Latin foods section.
Or try combining equal parts:
Onion powder
Garlic powder
Oregano - ground
Black Pepper
Turmeric
Cumin
Salt
Mix it, taste it and adjust to your desire. I would boost the garlic and the oregano for my tastes......And - Lime juice and coconut oil mix baste occasionally during the cook. Lots of thin sliced sweet white onions on top of the pork while cooking....
Just my take on a good weekend! ;) ;D
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Or you may want to try this one: http://www.letstalkbbq.com/index.php?topic=450.msg3837#msg3837
I made this for the Fall Gathering a couple of years ago.....you can ask any of the attendees how they liked it 8) ;D
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All those versions sound great, I will have to make up a batch and give it a try. ;)
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Thanks ka honu and teesquare!!! Much appreciated.
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Thanks ka honu and teesquare!!! Much appreciated.
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Yup thanks .
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I had T's version at the gathering. Wasn't expecting to like it because I helped make a Cuban whole hog the winter before. The guy I helped is a Cuban. He used the typical Miami version using sour oranges.
I can do without any more of those. It must be a "learned " taste.
T's version was a pleasant surprise.
Looks like you got some good suggestions here.
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Yes making the adobo dry rub now. Will get the cooker going soon.
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I also tasted T's version at the Fall Gathering. Very different, but really quite good. You have a good basis to work from. Good luck.
Art
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You may be able to find an "Adobo" in the grocery store's Latin foods section.
Or try combining equal parts:
Onion powder
Garlic powder
Oregano - ground
Black Pepper
Turmeric
Cumin
Salt
Mix it, taste it and adjust to your desire. I would boost the garlic and the oregano for my tastes......And - Lime juice and coconut oil mix baste occasionally during the cook. Lots of thin sliced sweet white onions on top of the pork while cooking....
Just my take on a good weekend! ;) ;D
Thanks Tee. I used above with a little added cayenne and chili powder. It was fantastic! Great Cuban pork meal!!
(http://tapatalk.imageshack.com/v2/14/09/21/34df5316f4acc3754120a8bf8e509648.jpg)
(http://tapatalk.imageshack.com/v2/14/09/21/c42e00c753733de06efdbd9fbc162265.jpg)
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Most welcome Sharp!
Ka Honu also has some nice recipes posted, and they would do a fine job as well.
This is one of those that I think as long as you have the "key ingredients" - you will get the taste that is characteristic of a traditional Cuban pork or - "lechon Cubano"
The other one I do occasionally is the "Latino-Caribbean" pork. There is a recipe for a salsa- and it has a lot of tropical fruit flavors, fresh cilantro, and minced sweet red onion in addition to the other traditional flavors. A nice twist when you have some leftover pork form this cook ;) ;D