A deliciously tasty Paleo Cuban Pork that is fall of the bone tender! Marinaded in a combination or warm spices, subtle herbs, lime and orange juice, this pork roast will melt in your mouth! Whole30 and Gluten Free.
These are my basic notes on cooking indirectly, for a more detailed explanation you can google 'indirect cooking on a grill' and you will find photo tutorials that will help if you've not done it before, or if you want to make this on a charcoal grill.
In order to cook this on a gas grill you will need at least one full tank of gas to start as it takes several hours to cook and you don't want to run out halfway.
An instant read thermometer is also a good idea and will make your life easier in knowing whether it's cooked or not.
You need to set the grill up for indirect cooking, so essentially you make the grill work like an oven and the meat is not placed directly over the flames where it would burn underneath before the meat is cooked in the middle.
Try to resist the temptation to open the lid all the time as you will let the heat out and it will just take longer to cook.
So for example if you have three gas burners you could put on the two burners on either side and leave the one in the middle off, that's where you would place the meat.
You will also want to put a large foil drip pan underneath the meat on the grill to catch all the drippings.
Heat the grill up to 425F, then add the meat so that its not directly over the heat.
After 20 minutes turn it down to 325F
The meat will be ready to be 'pulled' when it is fall apart tender, The cook time will vary depending on the size of your meat, but for a 6lb pork butt I would expect it to take between 4-6hrs, possibly a bit longer.
If it has a bone it will come out with little resistance once cooked, the internal temperature should be 190- 200F.