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!

lisa- Marinated Pork Chop with Ginger Cilantro Lime Rice

This morning,
Rosie shared with me a recipe for brine cured pork chop, sounds good Thank you!
http://events.nytimes.com/recipes/8491/2004/03/14/Brine-Cured-Pork-Chops/recipe.html

how funny, i made pork chop just last night:
- boneless pork chop
marinated overnight with soy sauce,toasted sesame oil,worcestershire sauce, chinese rice wine and garlic , I pan fried them 2 minutes on each side with the lid half covered then removed them and sprinkle the chops wiht brown sugar, pop in broiler for 3 mins each side to sear the fat and carmelize the sugar...

- rice ( adapted from Closet Cooking blog)
Heat pan with oil, add scaillion , ginger, garlic until fragrant
add white rice in heated pan to toast for few minutes then add water ( i added 2.5 part from rice amt) lower the flame and let it steam since this is cooked stove top it will cook faster then a steamer. When done , I fluffed rice and added a few drops of soy sauce and the chopped cilantro , lime juice and zest. I also heated a alittle longer for the crisp.

This was served with a roasted tomato - tomato sliced in half , in the oven to bake ( this should start before the pork and rice)

It was nice, the pork was tasty and tender with the roasted tomato and it's juice with ginger lime rice.......
a fried egg on top might be good too......oh my!