Prep 4 hrs
Cook 2 hrs
Pork is just about my DH's favorite meat, so I am always on the lookout for new ways to prepare it. I found this in a Pork Recipe leaflet. Prep time included 4 hours chill time.
- 4 -5 lbs pork shoulder, bone-in is best
- 1 medium onion, sliced thick
- 1 bulb of garlic, peeled
- 1 tablespoon oregano, fresh
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 tablespoon oil
- 1 orange, zested then juiced
- 1 lemon, zested then juiced
- Using a sharp kinife make several shallow cuts about 1/2 inch deep in the pork.
- Spread the onion slices on the bottom of a glass roasting pan.
- Place the remaining ingredients in a food processor and process to make a paste.
- Rub pork should whth the mixture all over, making sure that it goes into the cuts.
- Place pork on top of the onion slices.
- Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
- Preheat oven to 450 degrees F.
- Remove the plastic wrap and place in oven, fat side up.
- Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
- Baste with it's own juices every 30 minutes.
- Cook until internal temperature reaches 150 degree F.
- Remove from oven and let rest for 15 minutes before cutting.
I guess this is really not a review - more of a question. I am cooking this right now - followed instructions and measurements to the last dash and dot. After the initial baking for 30 minutes in a very hot oven, there was very little juice. Turned the heat to 325 as instructed and within 15 minutes, there was no juice and the onions were burning. I added stock just to stop the scorching. Did I do something wrong? Don't understand why it dried up so fast.
This was very good. The sauce didn't penetrate the meat but after adding a little vegetable stock to the drippings was able to generate some au jus to pour over the meat. Delish.
Too bad I cant give better than 5 stars. Everyone was drooling while this was baking. (By the way, you could buy Mojo Criollo instead of making it yourself as listed, found in the Spanish food section of your market.) The only thing we did differently was marinade the pork in the Dutch oven, covered; and then slide the entire thing into the oven and cooked it. It was flavor intensified, juicy, and soooo yummy. It paired well with DH's yellow rice. So well, in fact, that some cooked marinade juice went into the broth for the next batch of yellow rice (we made extra rice, and baked a loaf of Cuban bread, to have for Cuban Sandwiches for lunch). The leftover pork will taste excellent tomorrow, I'm sure :) Thanks for posting! Its a keeper :)