Thursday, August 22, 2013

Roast Pork For Cuban Sandwiches

Well, shoot!  I lost another post because of the blogger app!  GRRR  Not only was this a frustrating recipe, but a frustrating post!  Ok I will paraphrase what I had written.  The end of the recipe's instructions says "cook until the meat is soft and you can pull it apart easily with a fork."  I should have realized that it would have needed to be a very long cooking time, but for some reason I was thinking only an hour.  After an hour it was still raw inside.  We cut it in to 5 pieces or so and cooked it hours more until it was finally done and we could put it away and go to bed!  The end result was that it wasn't as tender it should have been, but the flavor was good.  I am looking forward to doing this again but with an all day cooking time.

Roast Pork For Cuban Sandwiches

4 - to 6-pound pork shoulder roast
1 head garlic – about 10 to 15 cloves
1 Tsp salt
1 Tsp black peppercorns
1 Cup sour orange juice (If you can't get -sour oranges in your area, use two -parts fresh orange to one part fresh
-lemon and one part fresh lime)
1 Cup minced onion
2 Tsp oregano
1/2 Cup Spanish olive oil
Mash garlic, salt, and peppercorns into a paste, using a mortar and
pestle. Stir in sour orange juice, onion, and oregano. Let sit at room
temperature for 30 minutes.
Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying
hot! We're looking for something in the neighborhood of 220 degrees F.
Remove the oil from heat and quickly whisk in the garlic-orange juice
mixture until well blended. Let cool before using as a marinade!
Pierce pork roast as many times as you can with a sharp knife or fork.
Pour garlic mixture (save a little for basting while roasting) over pork,
cover and let sit in refrigerator for two to three hours.
Preheat oven to 375F.
Using a suitable roasting pan, sprinkle remaining marinade over pork and
cook uncovered at 375F for 20 minutes. Immediately reduce temperature to
225 degrees F and cook until the meat is soft and you can pull it apart
easily with a fork. Baste occasionally while roasting.
Bring the pan juices to a boil and simmer until the juice is reduced by
half. Sprinkle some juice onto the pork when you put it in the sandwich.

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