Garlicky Pork Roast What a different flavour to a porker. I really enjoyed this. Mine didn't pull,

Marg CDN

Well-known member
of course, because everything I make is so small now. You'd think it would reflect in my size as well. HUMPH

It was just very different. The flavours were actually exciting. I did a batch of the old rice and beans with it. Will make it again.

Garlicky Pork Roast 7 HR Serves : 10

By Jose Enrique September 2014

1 cup coarsely chopped cilantro leaves

1/2 cup fresh orange juice

1/2 cup fresh lime juice

9 garlic cloves, finely chopped

3 tablespoons finely chopped oregano

1 1/2 tablespoons extra-virgin olive oil

Kosher salt Pepper

1 5-pound, boneless pork shoulder roast with fat cap

Lime wedges, for serving

In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.

Step 2

Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enamelled cast-iron casserole. Let stand at room temperature for 1 hour.

Step 3

Preheat the oven to 400°. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature

to 300° and roast for 4 hours longer, until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest for 30 minutes. Chop the fat cap into bite-size pieces. Carve, shred or pull apart the pork and garnish with the crispy cap pieces. Serve with lime wedges.

 
The roasting temp is too high IMO to be able to "pull" it. When you do it again

do it at 250* for the 5 hours. Or better, 8 hours. In order for the pork to pull it has to be low and slow and the final inner temp will be around 190*-200*.. It would have been interesting to know what yours was. AND the fat cap will still be deliciously brown and crispy.
I'm sure it was delicious even so.
Here is an article that explains internal temps of roast meat. IMO the first high cook temp and then 300* had roasted and set the proteins of the meat rather than allow it to become the tenderness to pull
https://blog.thermoworks.com/beef/cooking-low-slow-meat-doing/

 
Yes, that is my usual method as well. And I may do that in the futur, but the best part of this was

the flavour in the fat cap....citrus and garlic....that got almost black at the outset. In fact, they were black. We were negotiating for those bits. Yikes they were worth it. I find that it's really the size of the roast that makes it yield to pulling. I've used the other method with a typical pulled pork but I find the minimum size is about 4 pounds to get it to work regardless of hours of cooking, cover/no cover, temp............ya just need a big guy.

I think I just need more friends.

 
I make a LOT of pulled pork and as I say in my recipe--the cooking time of

8 hours is the same for 3# as 8#--IME. And the fat cap still gets really brown and crispy.
The initial heat will set those proteins. You could turn up the heat at the end of the low and slow if you want it darker.
And all that marinade would make it absolutely delicious.
But more friends is good too!! LOL

 
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