Cuban Square Law
Jul. 28th, 2009 02:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pork Shoulder, Cuban style
marinade:
1/4 c Grand Marnier
1/2 c lime juice
1/2 c sour orange juice
2 T brown sugar
1 T whole cumin seeds
2 tsp oregano
1 T grated lime zest
2 T minced garlic (hah!)
1/2 c soy sauce
2 tsp pepper
3 T olive oil
1 pork shoulder (Boston butt), 5-7 lbs
sauce:
1/3 c reserved marinade
3/4 c orange juice
1/4 c lime juice
1 tsp sugar
1/2 c chopped cilantro
2 tsp cornstarch (I used rice flour)
Combine marinade ingredients in a bowl, setting aside 1/3 cup. Place the pork in a 2 gallon Ziploc and pour in the marinade. Seal and refrigerate overnight or up to 2 days, turning from time to time to redistribute.
Remove the pork from the bag and shake off the excess. Roast over charcoal or in a 325 oven for 2+ hours, until the meat is fork tender. Remove and let rest for 15 minutes while you make the sauce:
Pour all ingredients except cilantro and cornstarch into a saucepan. Bring to a boil and simmer for 5 minutes. Stir in cornstarch and boil for 30 seconds to thicken. Right before serving, re-warm slightly and stir in the cilantro.
What worked: The outside was gloriously crispy, fruity, slightly smoky, and yummy. Dinner with handmade tortillas and fresh corn... fabulous.
What didn't: The pork shoulder was 2 lbs bigger than called for and despite cooking for an additional hour in the oven, was underdone in the middle. It didn't help that I used the smoker, which is good at transferring smoke/grill flavor but is not as good at barbecuing. What I should have done is throw it in the smoker for six hours, or given up and used the oven.
Will I make it again? There are four pounds sealed in packages sitting in the freezer to go through first. But maybe.
marinade:
1/4 c Grand Marnier
1/2 c lime juice
1/2 c sour orange juice
2 T brown sugar
1 T whole cumin seeds
2 tsp oregano
1 T grated lime zest
2 T minced garlic (hah!)
1/2 c soy sauce
2 tsp pepper
3 T olive oil
1 pork shoulder (Boston butt), 5-7 lbs
sauce:
1/3 c reserved marinade
3/4 c orange juice
1/4 c lime juice
1 tsp sugar
1/2 c chopped cilantro
2 tsp cornstarch (I used rice flour)
Combine marinade ingredients in a bowl, setting aside 1/3 cup. Place the pork in a 2 gallon Ziploc and pour in the marinade. Seal and refrigerate overnight or up to 2 days, turning from time to time to redistribute.
Remove the pork from the bag and shake off the excess. Roast over charcoal or in a 325 oven for 2+ hours, until the meat is fork tender. Remove and let rest for 15 minutes while you make the sauce:
Pour all ingredients except cilantro and cornstarch into a saucepan. Bring to a boil and simmer for 5 minutes. Stir in cornstarch and boil for 30 seconds to thicken. Right before serving, re-warm slightly and stir in the cilantro.
What worked: The outside was gloriously crispy, fruity, slightly smoky, and yummy. Dinner with handmade tortillas and fresh corn... fabulous.
What didn't: The pork shoulder was 2 lbs bigger than called for and despite cooking for an additional hour in the oven, was underdone in the middle. It didn't help that I used the smoker, which is good at transferring smoke/grill flavor but is not as good at barbecuing. What I should have done is throw it in the smoker for six hours, or given up and used the oven.
Will I make it again? There are four pounds sealed in packages sitting in the freezer to go through first. But maybe.
