melissa-dallas
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Got a 9.25 lb fresh picnic for .67 a lb. Decisions, decisions. What to do with it?
- Thread starter melissa-dallas
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Deb in GA's 12-hour version. It's wonderful.
Put it in at midnight...and dinner is ready at noon without doing a thing.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5248
Put it in at midnight...and dinner is ready at noon without doing a thing.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5248
I've made this with some success. Rec: Braised Picnic Pork Shoulder
3 - 3 1/2-pound fresh picnic pork shoulder
3 garlic cloves, sliced
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 cups thinly sliced shallots
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon powdered mustard
3/4 cup champagne vinegar
2 cups dry white wine
2 cups chicken stock
2 large sage sprigs
1 pound red grapes, stemmed
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives
Preheat the oven to 300 degrees F. Using a sharp knife, score the pork skin in a crosshatch pattern. Make deep slits all over the pork and insert a slice of garlic into each slit. Season the pork with salt and pepper.
In a large pan, heat the olive oil and add the pork; cook over moderate heat, turning occasionally, until browned all over - about 12 minutes. Transfer the pork to a plate.
Add the shallots to the casserole and cook on stovetop over low heat, stirring, until lightly browned, 5 minutes. Stir in the cumin, coriander and mustard. Add vinegar and scrape up any browned bits from the bottom of the casserole. Add wine, stock, and sage, and bring to a boil. Return the pork and any accumulated juices to the casserole. Cover and braise in the oven for 3 hours, or until the pork is very tender.
Carefully transfer the pork to a platter and cover with foil. Set the casserole over high heat and boil the braising liquid until it is slightly reduced and thickened, about 10 minutes. Add the grapes and boil until they just begin to soften, about 8 minutes. Remove the casserole from the heat and whisk in the butter, parsley, and chives.
Let set for 15 minutes, then serve with the vinegar sauce.
3 - 3 1/2-pound fresh picnic pork shoulder
3 garlic cloves, sliced
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 cups thinly sliced shallots
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon powdered mustard
3/4 cup champagne vinegar
2 cups dry white wine
2 cups chicken stock
2 large sage sprigs
1 pound red grapes, stemmed
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives
Preheat the oven to 300 degrees F. Using a sharp knife, score the pork skin in a crosshatch pattern. Make deep slits all over the pork and insert a slice of garlic into each slit. Season the pork with salt and pepper.
In a large pan, heat the olive oil and add the pork; cook over moderate heat, turning occasionally, until browned all over - about 12 minutes. Transfer the pork to a plate.
Add the shallots to the casserole and cook on stovetop over low heat, stirring, until lightly browned, 5 minutes. Stir in the cumin, coriander and mustard. Add vinegar and scrape up any browned bits from the bottom of the casserole. Add wine, stock, and sage, and bring to a boil. Return the pork and any accumulated juices to the casserole. Cover and braise in the oven for 3 hours, or until the pork is very tender.
Carefully transfer the pork to a platter and cover with foil. Set the casserole over high heat and boil the braising liquid until it is slightly reduced and thickened, about 10 minutes. Add the grapes and boil until they just begin to soften, about 8 minutes. Remove the casserole from the heat and whisk in the butter, parsley, and chives.
Let set for 15 minutes, then serve with the vinegar sauce.
Rec: Cuban Roast Pork. I also just got a great deal on fresh picnic ham last weekend.
.49 a lb! I bought 2, wish I had bought more. I got this recipe here last year that Lisa in LA posted and have been making it ever since. Hubby got it in the marinade on Tues. night and I cooked it today. We don't skimp on the garlic and use even more than it calls for. We make slits in the meat and put in garlic chucks. It was 7 lbs. and I put it in the oven (with the marinade) at 10 am and it was falling off the bone at 4. It is so good. I made Cuban black beans and white rice, fried plantains and orange slices with an Italian vinaigrette. Here's the recipe Lisa posted....
Cuban Roast Pork
One "fresh ham" with bone in and skin on. You can also use a small pork roast with a good layer of fat on it (I've been using shoulders because that's all I can find in this one horse town)
Note: I'm too lazy to do this the traditional way... I combine the garlic, salt, dried oregano, onion and citrus juice in the food processor and proceed from there.
Mojo Marinade
20 cloves garlic
2 teaspoons salt
1 and 1/2 cups sour orange juice (In a pinch, use two
parts orange to one part lemon and one part lime)
1 cup minced onion
1 teaspoon oregano
1 and 1/2 cups Spanish olive oil (Goya brand is good)
Mash the garlic and salt together with a mortar and pestle. (A rolling pin on a cutting board works pretty good too.) Add dried oregano, onion and the sour orange to the mash and mix thoroughly. Heat oil in small sauce pan, add the mash to the oil and whisk.
Pierce pork as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or overnight (I let sit for three days, turning daily, and it was divine)
To Cook:
Preheat oven to 450°F.
Place the pork fattest side up in an open roasting pan. Place pan in oven and reduce temperature to 325°F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the temperature reaches 155°F. Immediately cover with foil and let rest for 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat. A perfectly cooked pork roast will be pale white in the middle and the juices will run clear. Allow about 1/4 to 1/2 pound per person, depending on side dishes.
Note on pork roast: I pull off and shred all the meat and put it in a large pan. I then spoon all the pan 'stuff'. marinade I'd basted with, pan juices and drippings over the top of the meat, and popped it back in the oven for about 10 minutes. It was WONDERFUL this way. Additional note... my 12 lb shoulder roast took about six to seven hours to come up to an internal temp of 160°, so plan ahead. ;>)
http://eat.at/swap/forum1/2228_Hi_Dawn_Ive_been_wanting_to_try_this_maybe_you_will_too__REC__Cuban_Roast_Por
.49 a lb! I bought 2, wish I had bought more. I got this recipe here last year that Lisa in LA posted and have been making it ever since. Hubby got it in the marinade on Tues. night and I cooked it today. We don't skimp on the garlic and use even more than it calls for. We make slits in the meat and put in garlic chucks. It was 7 lbs. and I put it in the oven (with the marinade) at 10 am and it was falling off the bone at 4. It is so good. I made Cuban black beans and white rice, fried plantains and orange slices with an Italian vinaigrette. Here's the recipe Lisa posted....
Cuban Roast Pork
One "fresh ham" with bone in and skin on. You can also use a small pork roast with a good layer of fat on it (I've been using shoulders because that's all I can find in this one horse town)
Note: I'm too lazy to do this the traditional way... I combine the garlic, salt, dried oregano, onion and citrus juice in the food processor and proceed from there.
Mojo Marinade
20 cloves garlic
2 teaspoons salt
1 and 1/2 cups sour orange juice (In a pinch, use two
parts orange to one part lemon and one part lime)
1 cup minced onion
1 teaspoon oregano
1 and 1/2 cups Spanish olive oil (Goya brand is good)
Mash the garlic and salt together with a mortar and pestle. (A rolling pin on a cutting board works pretty good too.) Add dried oregano, onion and the sour orange to the mash and mix thoroughly. Heat oil in small sauce pan, add the mash to the oil and whisk.
Pierce pork as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or overnight (I let sit for three days, turning daily, and it was divine)
To Cook:
Preheat oven to 450°F.
Place the pork fattest side up in an open roasting pan. Place pan in oven and reduce temperature to 325°F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the temperature reaches 155°F. Immediately cover with foil and let rest for 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat. A perfectly cooked pork roast will be pale white in the middle and the juices will run clear. Allow about 1/4 to 1/2 pound per person, depending on side dishes.
Note on pork roast: I pull off and shred all the meat and put it in a large pan. I then spoon all the pan 'stuff'. marinade I'd basted with, pan juices and drippings over the top of the meat, and popped it back in the oven for about 10 minutes. It was WONDERFUL this way. Additional note... my 12 lb shoulder roast took about six to seven hours to come up to an internal temp of 160°, so plan ahead. ;>)
http://eat.at/swap/forum1/2228_Hi_Dawn_Ive_been_wanting_to_try_this_maybe_you_will_too__REC__Cuban_Roast_Por
I have always cut it in half but I was working that night and my guy helped
me out and did it. I forgot to tell him I cut it down and I just asked him if he used the whole amount. He said he did...wow! Well, it was great but I also wouldn't have any problems with using a good Canola oil in it's place. I really don't think it would make a difference. There is so much garlic...LOL. And don't be afraid of the garlic. I usually slice up some garlic and slide it into the slits in the meat. He said he used the small whole clove to put in the slits. When you get some of the garlic it is just sweet roasted garlic. Yum! Today we had Cuban sandwiches for lunch using it. Soooo good.
me out and did it. I forgot to tell him I cut it down and I just asked him if he used the whole amount. He said he did...wow! Well, it was great but I also wouldn't have any problems with using a good Canola oil in it's place. I really don't think it would make a difference. There is so much garlic...LOL. And don't be afraid of the garlic. I usually slice up some garlic and slide it into the slits in the meat. He said he used the small whole clove to put in the slits. When you get some of the garlic it is just sweet roasted garlic. Yum! Today we had Cuban sandwiches for lunch using it. Soooo good.