In Cuba, chicken and pork have always been available. Beans, rice, and bananas/plantains, as well as spices like cumin, cayenne, and garlic are plentiful and used often. And citrus like limes and oranges are the acidic choices for meat marinades.
There is much evidence that barbecue was already popular in Cuba, and brought over to the east coast of the United States from, probably in the Carolinas. This may have been the start of the Carolina Pulled Pork tradition.
Often, a pork roast in Cuba is barbecued on a pit and rotisserie. Here's a pork roast recipe where the pork is then used to make famous and delicious Cuban Sandwiches.
This recipe can be made using your grill with a rotisserie, or slow-cooked over indirect heat on your barbecue pit. The indirect heat method follows.
Cuban Pork Roast
Season with salt and pepper and place roast on hot grill directly over medium heat. Grill for about 10 minutes until browned. Move to a cooler spot on the grill for indirect grilling and cook for an additional 45 minutes. Remove from grill and allow to rest for 10 minutes. Cut into slices against the grain of the meat.
For Cuban Barbecue Sandwiches:
8 french rolls
Cut open rolls, butter and toast on the grill for about 1 minute. Carve against the grain as thinly as possible. Assemble with other sandwich ingredients. Serve while the pork is still warm.
Marinaded Steak - Cuban Barbecue Style
Grill over medium-high heat 6-8 minutes per side or until desired doneness, brushing with reserved marinade halfway through.
More Cuban barbecue recipes will be added, including grilled chicken, another Cuban favorite. Also, some Cuban side dishes will be included in the near future for a complete Cuban style meal.