LATIN ROASTED PORK SHOULDER
I found this recipe in Joy of Cooking when I was looking for a recipe to prepare a cut of inexpensive, uncooked pork called "fresh pork shoulder picnic" at our supermarket. The garlic paste makes a great aroma while roasting the pork and gives a great-tasting crust to the roast. Cooking/preparation time does not include overnight marinating.
Provided by TasteTester
Categories Pork
Time 4h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mash to a paste with a mortar and pestle, or press to a paste with the back of a knife, or very finely chop the garlic and salt.
- Remove the mixture to a bowl and stir in the dried oregano and black pepper. Add red wine vinegar and mix to a paste-like consistency.
- With a paring knife, cut deep tunnels into the exposed fleshy ends (I made a mistake once and made tunnels all over; the pork comes out much better if deep tunnels are cut into the ends only). Push two-thirds 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 degrees. Arrange the roast on a rack in a roasting pan and roast to an internal temperature of 190 degrees. (This will take between 4 to 4 1/2 hours.) When the roast reaches 190 degrees, remove from the oven.
- Let the roast stand, loosely covered with aluminum foil, for 20 minutes before carving. Skim off the fat from the pan juices and add the chicken stock or stock/wine mixture and bring to a boil, scraping up the browned bits on the bottom of the pan. Cook over high heat for 2-4 minutes to dissolve the roasting particles. Remove all the fatty skin from the outside of the meat and cut the roast into slices and arrange on a platter. Pour the sauce over it and serve immediately.
ROASTED PORK SHOULDER
Slow-roasted pork shoulder yields both a beautifully crispy exterior and a meltingly tender interior - it's literally magic in the oven. The garlicky, peppery crust permeates throughout the whole roast, especially since it integrates itself with the rest of the meat after it's shredded. Stir into some marinara sauce for a quick ragout, toss with some barbecue sauce for a pulled pork sandwich, throw in a tortilla with some avocado, cotija, and cilantro, serve over mashed potatoes and parsnips with sauteed kale, the list goes on!
Provided by Allrecipes
Categories Pork Shoulder
Time 5h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C) with a rack in the middle of the oven. Line a large rimmed baking sheet with heavy-duty aluminum foil and a rack.
- Stir together garlic, olive oil, paprika, oregano, salt, and pepper in a small bowl. Rub pork thoroughly with garlic mixture. Place fat-side up on rack on the prepared baking sheet. Let pork stand at room temperature for 30 minutes.
- Bake, uncovered, in the preheated oven until a thermometer inserted into the thickest portion registers between 195 to 205 degrees F (90 to 96 degrees C), about 4 1/2 hours.
- Let stand 20 minutes before shredding.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 2.3 g, Cholesterol 109.1 mg, Fat 25.6 g, Fiber 0.9 g, Protein 33.7 g, SaturatedFat 8.1 g, Sodium 808.1 mg
MEXICAN BRAISED PORK SHOULDER
Steps:
- Season pork shoulder evenly with coriander, cumin, garlic, onion, salt, and pepper. Add canola oil to a pre-heated dutch/french oven on stove top. once oil is hot sear pork on 1 side for 5 minutes on medium heat (allowing pork to brown by not moving until meat releases from pot). repeat browning on all sides. remove pork and set aside. add onions and pablanos into pot (add a little oil if needed). while veggies are cooking constantly scrap any brown bits from bottom of pot. Continue till onions become translucent. next, add the garlic and continue cooking for 45 seconds. than, add the beer. continue scrapping of all brown bits while beer reduces to 1/4 cup. than add tomato paste; constantly stirring for 1 1/2 minutes. now add the enchilada sauce, water, and jalapenos. mix sauce and veggies till incorporated well. (this can all be done a day ahead and braiseing process can be done later if desired) return pork and let sauce come to boil. cover, and place in pre-heated 350 degree oven for 2.5-3 hours (until pork pulls apart with fork). remove pork to cutting board and shed with a fork, removeing any excess fat. taste sauce for heat and add haberno sauce if desired. return meat to sauce. serve with heated tortillas, and shredded lettuce, and cheese. *can use any leftovers for an awesome breakfest by adding pork to scrambled eggs.
LATIN STYLE PORK ROAST
I adapted this recipe from a recipe for Puerto Rican Pernil given to me by a friend. I loved the Pernil, but it was too fatty for me and took longer to prepare. This is faster, easier, and lower in fat. (Sazon is a seasoning product made by GOYA and can be usually found in the Ethnic food section or the grocery store. Substitute small amounts of MSG, salt, garlic powder, and coriander if you are unable to find Sazon.)
Provided by gingerkitten D
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees.
- Sprinkle Adobo seasoning on the roast and rub in using the back of a fork.
- Open the packet of Sazon and rub into the pork.
- Rub the oregano into the roast and at this point you can allow the roast to"marinate" for deeper flavor or cook right away.
- Place the roast in a shallow baking pan that has been coated with non-stick spray.
- Roast, and check the temperature after 45 minutes, if the temperature is at least 160 degrees (this usually takes 1 hour, but may vary by roast size), remove from the oven and cover the pan with aluminum foil and allow to sit for 15 minutes.
- Slice as desired.
MEXICAN-INSPIRED ROASTED PORK SHOULDER
Serve this roasted pork shoulder with yellow rice and a salad.
Provided by vpecchia
Categories Pork Shoulder
Time 7h20m
Yield 12
Number Of Ingredients 8
Steps:
- Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
- Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
- Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
- Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
- Let meat rest for 10 minutes before slicing.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 1 g, Cholesterol 74.5 mg, Fat 20 g, Fiber 0.2 g, Protein 19.5 g, SaturatedFat 6.8 g, Sodium 556.9 mg
MEXICAN PORK ROAST
Friends who live in Mexico shared this dish with me years ago. They cooked the roast in a clay pot in a slow oven, but I found the recipe works well in a slow cooker. The leftovers make excellent burritos and tacos. -Chuck Allen, Dana Point, California
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat. Cook the onions, carrots and jalapenos until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; add water and broth. , In a small bowl, combine the coriander, salt, cumin, oregano and pepper; rub over roast. Cut roast in half; place in the slow cooker. Cover and cook on low until meat is tender, 8-9 hours. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat. Pour into a small saucepan. Bring to a boil; cook until liquid is reduced to about 1 cup. Serve with roast and vegetables.
Nutrition Facts : Calories 479 calories, Fat 24g fat (8g saturated fat), Cholesterol 194mg cholesterol, Sodium 386mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 56g protein.
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