If you're making chicken, this is always a hit with my family. Again, not exclusively Cuban, but definitely Latin and definitely not pork. I make it with either halved or spatchcocked chicken. I've also squeezed fresh lime juice over the chicken about 15 minutes before it comes out of the smoker, which gives it a little zing.
* 1 whole chicken (about 4 pounds)
* 4 tablespoons white vinegar
* 3 tablespoons white wine
* 3 tablespoons canola oil
* 2 1/2 tablespoons garlic powder
* 2 tablespoons paprika
* 1 1/2 tablespoons cumin
* 2 teaspoons black pepper
* 1 teaspoon salt
* juice of 1 lemon
* 1 quart cold water
Preparation:Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerate more than 24 hours however.
Smoke at 325˚ for about an hour and a half until the breast is at 165˚ internal temp.
This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.