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.
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.