03-11-2010, 02:30 PM
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#11 (permalink)
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Riiiiight........
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My favorite cut of meat. Can't beat $1/lb, and its nice and fatty and yummy.
Not like the other fatless, tasteless cuts of pork found in American supermarkets.
Quote:
Recipe: Pernil Time: At least 3 hours
Time: At least 3 hours
1 pork shoulder, 4 to 7 pounds (or use fresh ham)
4 or more cloves garlic, peeled
1 large onion, quartered
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ancho or other mild chili powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Olive oil as needed
1 tablespoon wine or cider vinegar
Lime wedges for serving.
1. Heat oven to 300 degrees. Score meat's skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.
2. Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
3. Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime
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---------- Post added at 05:30 PM ---------- Previous post was at 05:25 PM ----------
Here's my current favorite
I would caramelize the onions for about an hour or more, not the 15 min suggested in the recipe. Much better results. And more onions better than less.
Quote:
Cider Braised Pork Shoulder with Caramelized Onions
Gourmet | December 2001
Yield: Makes 4 to 6 servings
Active Time: 30 min
Total Time: 3 hr
ingredients
• 1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)
• 2 garlic cloves, cut into slivers
• 2 tablespoons olive oil
• 1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
• 3/4 cup unfiltered apple cider
Preparation
• Preheat oven to 325°F.
• Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
• Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
• Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
• Stir in cider and return pork to pot.
• Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
• Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
Cooks' note:Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.
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