Latin Roasted Pork Shoulder
Mash to a paste with a mortar and pestle or very finely chop with a knife:
12 large cloves garlic
2 tbsp salt (30 mL)
Remove the mixture to a bowl and stir in:
2 tbsp dried oregano (30 mL)
1 tbsp ground black pepper (15 mL)
Moisten to a pastelike consistency with:
1 to 2 tbsp red wine vinegar (15 to 30 mL)
With a paring knife, cut deep tunnels into the exposed fleshy ends of:
1 picnic shoulder (about 7 lbs or 3.18 kg)
Push 2/3 of the paste into the pockets with your fingers. Loosen the skin in several places and spread the rest of the paste underneath the skin and over the surface of the roast where there is no skin. Wrap the roast tightly in 2 layers of aluminum foil and refrigerate for 24 to 48 hours.
Position a rack in the lower third of the oven. Preheat the oven to 325 F (163 C).
Arrange the roast (without the foil) on a rack in a roasting pan and roast to an internal temperature of 185 F (85 C), 4 to 4 1/2 hours (the temperature will continue to rise 5 degrees out of the oven), brushing the skin every 15 to 20 minutes with cold water to keep it soft. Let the roast stand, loosely covered with aluminum foil, for 20 minutes before carving.
| ホーム |