Thursday, August 18, 2011

Cuban Style Pork Roast, By Mad Hungry!

Cuban Style Pork Roast

Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Mad Hungry, April 2011
Yield Serves 6 to 8 as a dinner roast

10 garlic cloves, peeled
4 tablespoons fresh oregano leaves (from about 5 sprigs), or 2 teapsoons dried oregano
4 tablespoons extra-virgin olive oil
3 whole limes, cut in pieces
1 tablespoon coarse salt
One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)

Puree garlic, oregano, olive oil, limes, and salt in a blender or food processor.

Place meat in a roasting pan, and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.

Preheat oven to 250 degrees. Remove meat from refrigerator 30 minutes before cooking. Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat easily shreds. Let rest for 15 minutes, then shred and serve.

ETA: This recipe looked so good when Lucinda made it. Reading the reviews on it however, people are saying the pith of the lime ruin it, too bitter. So I am going to remove the lime from the skin and use a bit of the lime zest....

1 comment:

runnr71 said...

Wondering how your pork roast turned out... i made it last night according to the recipe, and it did turn out bitter; Not unedible, however. Just wondering if removing the peel from the marinade made it better?

Many thanks,