Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve this flavorful and spicy pork in our Cuban Panini.

Martha Stewart Living, April 2009

Gallery

Recipe Summary test

Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees. Mix together all the dry ingredients in a medium bowl. Season pork with salt, then rub with 1/2 cup chili rub. Reserve remaining chili rub for another use.

    Advertisement
  • Place a roasting rack in a pan; set pork on rack, cover with parchment, then foil, and roast until pork registers 160 degrees on an instant-read thermometer, about 4 hours. Uncover, and roast until outside is browned and fork tender, about 3 hours more. Let cool; shred into bite-size pieces, and serve.

Cook's Notes

The chili rub yields more than is needed but will keep, covered, for several months. The entire amount will coat a five-pound pork shoulder; serve the meat for dinner, then use the leftovers in sandwiches. The pork cooks for seven hours, so plan accordingly.

Advertisement

Reviews