Cuban Style Pork and Special Sauce
Before I get too carried away telling you about this smoky, crispy hunk of pork, a little explanation is probably in order. I call this Cuban “Style” Pork and not Cuban Pork because I don’t want anyone out there calling me out on grounds of authenticity. I’ve never been to Cuba, I don’t know anyone from Cuba, and I don’t think there are even any Cuban restaurants in my neck of the woods. Heck, one of the ingredients is really more of a Mexican product, so I know this dish is never going to win any awards for being authentic.
I call it Cuban “Style” Pork because it is the end result of my gazing into the freezer and wondering what I was going to do with half of a Boston Butt that I found in there. I had a taste for something that brought to mind a little Latin flavor and was reminded of a little Cuban joint in, of all places, Knoxville, Tennessee. The wife and I used to eat there whenever we were in town and one of the items on their brief (but delicious) menu was sliced pork. Rather than attempt to recreate their recipe, I chose to use it for inspiration instead, and the finished product was a big hit.
Instead of seasoning the pork with a dry rub, I went with a thick, flavorful marinade of garlic, red onion, and a few well chosen herbs and spices. As good as the marinade was, though, it was the “Special Sauce” that really took it to the next level. In our household, any sauce (BBQ sauce, spaghetti sauce, chocolate sauce, etc.) that rises above the ordinary is deemed “Special Sauce” and carefully notated in a small black book for the betterment of all humanity. Those rarified concoctions that elevate themselves to the highest levels of yumminess are designated “Secret Sauces.” Secret sauces are never written down, only committed to memory and prepared late at night with the shades drawn and the lights off, hidden from the unwashed masses.
This sauce is will remain pretty thin, but be sure to simmer it over low heat for about an hour to develop it’s flavor. Leave the fresh cayenne peppers as long as you think necessary. About fifteen minutes will make your lips tingle pleasantly, a full hour is even better if you like the hot stuff.
Cuban Style Pork and Special Sauce
- 1 1/2 to 2 pound Boston Pork Butt
- 10 cloves garlic (six sliced in half for the pork and four for the marinade)
- 1/2 red onion
- 2 tbsp fresh oregano
- juice of one lemon
- 1/4 cup olive oil
- 1 tbsp cumin
- salt and pepper to taste
Halve six cloves of garlic. Make 6 deep slits into each side of pork butt and push 1/2 clove of garlic into each. Put remaining ingredients into food processor and blend until fully combined. Refrigerate pork butt and marinade in a large ziplok bag overnight. Smoke on grill or smoker for about 2 hours until internal temperature reaches 160 degrees.
Special Sauce
- 1 1/2 cup Non-alcoholic Sangria Soft Drink
- 1/2 cup red wine vinegar
- 2 fresh cayenne peppers, halved
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tbsp soy sauce
- 1 tbsp tomato catsup
- 1 tbsp cumin
- 1 tbsp worcestershire sauce
- 1 1/2 tbsp brown sugar
Combine all ingredients in sauce pan and bring to a boil. Reduce heat and simmer for one hour.
