Tampa-Style Smoked Cuban Pork

Being from Tampa, Cuban food holds a special place in my heart. When the craving hits, local options often fall short so I take matters into my own hands. This dish blends the soulful flavors of Cuban cooking with my love for smoked meat, and every ingredient is sourced from Caputo’s, which makes it easy to get authentic flavor without running all over town.
The smoked pulled pork is the star of the bowl: rich, smoky, and deeply satisfying. Whether you smoke it, roast it, or slow-cook it, getting the pork right is key. I always fire up my smoker when I can, but I’ve also used leftovers with great success. It’s flexible enough to prep ahead, making weeknight assembly a breeze. Topped with saucy black beans, lime-pickled red onions, Fresno chiles, scallions, and torn cilantro, this bowl slaps. And don’t forget the sweet, caramelized maduros on the side.

Tampa-Style Smoked Cuban Pork
Ingredients:
  • 3–4 lb pork shoulder (aka picnic or butt)
  • 1 tbsp kosher salt
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 1 tsp black pepper
  • 6 cloves garlic, minced
  • Juice of 2 limes
  • Juice of 1 orange
  • 1/4 cup olive oil
Instructions:
  1. Combine all spices, garlic, citrus juices, and olive oil into a marinade.
  2. Rub pork shoulder thoroughly and marinate overnight.
  3. Smoke at 225°F until it falls apart (cheat code: can finish in oven too).
  4. Shred the pork and toss with pan juices.
NOTE: If making in advance, spread cold pork onto a sheet pan, toss a little extra oil/dripping on top and a little more seasoning blend. Blast or broil in oven until hot and crispy.
 
White Rice - Use medium grain

Saucy Cuban Black Beans
Ingredients:
  • 2 cans Goya Premium black beans (drained)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 bay leaf
  • 1/2 cup broth of choice
  • Salt, pepper, MSG to taste
  • 3 Tbsp butter
  • Dashes of sherry vinegar to taste
Instructions:
  1. Sauté onion and garlic until soft.
  2. Add beans, spices, bay leaf, and broth.
  3. Simmer uncovered for 20ish minutes until thick and saucy.
  4. Smash beans with spoon until thick
  5. Finish with Sherry Vinegar to taste
Lime-Pickled Slivered Red Onions
Ingredients:
  • 1 medium red onion, slivered thin
  • Juice of 2 fresh limes
  • Pinch kosher salt
  • Pinch sugar
Instructions:
  1. Combine everything in a jar and shake until coated/covered.
  2. Cheat code: can be made days in advance. 
Garnish
  • Sliced Fresno chiles
  • Thinly sliced scallions
  • Torn fresh cilantro
Maduros (Sweet Fried Plantains)
Don’t sleep on these! I can eat 100.
Ingredients:
  • Cheat Code: Buy the Goya brand at Caputos, in the frozen section. Saves time and cant be beat on flavor.
Instructions:
  1. Can heat per instructions OR separate and fry/bake them.
  2. Please just finish with a little kosher salt.
Assembly
  1. Spoon saucy black beans onto middle of plate or shallow bowl.
  2. Add a generous portion of white rice.
  3. Top with smoked pulled pork.
  4. Garnish with lime-pickled onions, Fresno slices, scallions, and cilantro.
  5. Serve maduros on the side.

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