Friday, October 03, 2008
OCTOBER IS NATIONAL PORK MONTH!
In honor of this festive occasion, I have a recipe for you:
Roast Pork Shoulder Caribbean-Style
Ingredients:
4-5 lb. bone-in pork shoulder
1 clove of garlic, peeled
2 tsp. cumin seeds
1 tsp. black pepper corns
1 tsp lard or oil
grated zest and juice of 1 lemon
1 medium onion, thickly sliced
2 Tbsp. oregano
2 tsp. salt
2 bay leaves
Grated zest and juice of 1 orange
juice of 1 bitter orange
Directions:
Make several shallow cuts (about 1/2 inch deep) in the pork.
Spread the onion slices on the bottom of a glass or ceramic roasting pan.
Blend the rest of the ingredients to a paste.
Rub the pork with the mixture on all sides, making sure it goes into the cuts.
Place pork on top of the onions.
Cover with foil and refrigerate for about 4 hours, turning once, leaving fat side up for cooking.
Pre-heat oven to 450 degrees F.
Remove foil and set aside.
Place pork on middle rack of oven.
Cook for 30 minutes.
After 30 minutes, turn down oven temperature to 325 degrees F.
Re-cover pan with foil.
Cook an additional 2 hours, basting every 30 minutes with it's own juice.
Cook until the internal temperature (measured with a meat thermometer) is at a safe 170 or 180 degrees F.
Remove pork from oven and allow 15 minutes before carving.
Discard onions. Enjoy!-Missygirl*
# posted by Missygirl : 8:29 AM
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