Cuban-Marinated Grilled Pork Butt

Can you actually grill pork butt—that king of long, slow braises simply known as succulent pulled pork? Heck yeah, you can. But here are some tips to make it work: buy a flat-cut roast (think blade steak) no more than 2 pounds and only about 1-1/2 inches thick. Give it ample marinating time in something salty or citrusy to help start tenderizing the meat long before it hits the grill. And use a griddle on the grill to let the pork sear quickly with great grilled flavor without torching the outside before the inside is done. Here, “quickly” means about 30 minutes.

Flat Pork Butt or Thick Blade Steak

For this recipe, I went with the citrusy, savory flavors of Cuban “mojo” for the marinade. Mojo is the go-to sauce on tables throughout Cuba, and the ingredients are both simple and so good: orange, lime, garlic, onion, oregano, cumin, and cilantro.

While the roast is resting, throw some scallions, poblano strips, and pineapple rings on the griddle and sear until barely tender and beautifully charred, about 5 minutes. Serve everything over a bed of white rice, and this Cuban-flavored dinner is ready to go.

Serves 4

Ingredients

• 3 garlic cloves, chopped
• 1 cup chopped cilantro sprigs
• 1/2 cup finely chopped onion
• juice from 2 large naval oranges
• juice from 4 large limes
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 2-lb flat-cut pork butt roast (or blade steak), about 1-1/2-inches thick, trimmed
• sea salt
• freshly ground black pepper
• olive oil, for brushing griddle
• 4 pineapple rings, from an 8.25-oz can
• 4 scallions, trimmed
• 1 poblano chile, stemmed, seeded, and cut lengthwise into 4 strips
• 2 cups cooked rice, for serving

Preparation

1. Combine the garlic and next 6 (through oregano) ingredients in a large, sturdy, zip-top bag. Add the pork, seal, and turn several times to coat. Refrigerate at least 8 hours (or overnight).
2. Light a grill for medium-high heat. When the coals are ready, place a cast-iron griddle directly over them and let heat 5 minutes.
3. Remove the pork from the marinade, letting excess drip off. Season with salt and pepper. Brush the griddle with olive oil and sear the pork 5 minutes on 1 side. Turn and sear 5 minutes on the other side. Continue grilling, turning 2 or 3 times, until tender and just done, about 20 minutes longer, depending on thickness. Transfer to a cutting board, tent with foil, and let rest 8-10 minutes.

Pork in Marinade

Seasoned, Marinated Pork

Beginning to Grill

After 1st Turn

Grilled Pork

1. While the pork rests, season the pineapple, scallions, and pobalano with salt and scatter on the griddle. Grill, turning once, until browned and almost tender, 5 minutes.

Chiles, Scallions, and Pineapple Beginning to Grill

Done!

To serve, cut the pork into thin slices and serve with rice, vegetables, and pineapple.

Cuban-Marinated Grilled Pork Butt