Originally Posted by silverfinger
Was the pork cooked in an oven or outdoors in a pit?
Oh, I just cheated and did it in the oven. I have a loaded UDS right outside my kitchen door. It would have been just as easy to smoke it. But I wanted to try it the mildest Cuban way, without smoke flavor. This time, anyway .. :-)
I mainly followed the 3 guys from Miami recipe except I used the food processor not a mortar & pestle, and I injected instead of poking and filling. Much easier. And I used about 1/8th the olive oil they call for. Can't believe they call for olive oil 1:1 with sour orange juice. I can't friggin afford that!
Thanks to all for your kind words. It was a lot of fun and our Cuban guest really felt welcomed!