Saturday, August 28, 2010

VacatioNg-Roast Pork anyone?


We roasted a 10 lbs pork shoulder during our vacation. It turned out amazing... We finished every bit of it. You have to crisp up the skin at the end. Forget about watching your cholesterol. You and your guests will be fighting over the yummy, crispy skin. I guarantee it! I'm not sure if you remember my "I heart pork" post, that is where I got my inspiration. The recipe I use is a typical latin one (pernil). You have to try it!

First you pick the meat. Don't you just love him... He's so happy.



Clean and make slits all over the pork to insert the garlic and marinade.


Recipe:
-One 8-10 pound bone-in pork picnic shoulder with skin
-1 head of minced garlic
-1 cup of cilantro( finely chopped)
-1 cup of onion ( small diced)
-1 tbsp of salt for every pound
- 2 tsp of ground black pepper
- 2 tbsp of vegetable oil
- 2 tbsp of white vinegar
- 2 tbsp of adobo seasoning

Combine the garlic , cilantro and onion in a medium size bowl. Stir in the salt, adobo, pepper, oil and vinegar. Rub garlic paste all over the pork. Make sure to get some of the paste into the incisions so the flavoring can penetrate the meat. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or up to 24 hours.

Allow the meat to sit at room temperature for 30 mins before cooking. Preheat the oven to 300 degrees F.

Slow roast the pork for 6 hours, uncovered, skin side up (this is if you have all the time in the world). You can also roast it at a higher temperature for a shorter cooking time ( 400 degrees for an hours and then at 350 degrees for 2-3 hours) I'm sorry, you're committed at this point. When that is done, set your oven to broil to crisp up the skin. Make sure you get all of the skin. Be very careful. It is extremely hot. Use oven mitts! You'll thank me after :)

This is the perfect roast.

We served it with rice, beans and tortilla wraps that night.
Wish you all were there. Enjoy!




10 comments:

lishapisa said...

This roast was fantastic and sooooooo delicious mmm the flavors was perfect and the crisp of the skin ...
Thanks to all the herbal soups and omegas that I can have roast pork again and again

thank you two :)

May Ling Wu said...

I love how simple the spices are. And the pictures! Looks sooo good. Making me hungry :)

ravienomnoms said...

Perfect and simple!

Mother Rimmy said...

Fantastic roast! I can only imagine how tender and succulent it must have been!

Belinda @zomppa said...

10 pounds of happiness right here. Love the skin and all that hides underneath.

Bananee said...

It sure was fantastic. It's really easy to make. You just need time. I think I'm going to use asian spices next time...

MaryMoh said...

What a big chunk of meat!! Awwww....he looks so sweet :D Bet he already sees the cooked roast in his mind...haha. The roast pork looks really delicious. It will be all gone in my family, too :D

Marisa said...

Wow, this pork looks so succulent. I'd be all over that crispy skin!My mouth is literally watering. I need a juicy pork fix soon!

Jen (Tastes of Home) said...

The roast pork looks and sounds so delicious!! Making me dreadfully hungry!!

Yin said...

The roast pork always my family fave too especially for my boy.
I used to roast pork belly, have not tried on pork shoulder. Might try this for a change.

I've a simple HK style cripsy roast pork belly, check it out.