Monday, December 22, 2014

Pork Shoulder a la Chef!

The other night we saw the cutest little movie, "Chef" and it made us so hungry for Cuban sandwiches! As I was watching them marinate and then bake the pork to get just the right meat for the sandwich, I thought to myself--we need to make this! I bought a pork shoulder and marinated it for 24 hours. Tonight, I baked it and served it for dinner with spicy black beans and yellow rice. Tomorrow, I make the cubanos--stay tuned!!

1 pork shoulder (about 5 lbs)
7 or cloves of garlic, minced
a couple T olive oil
1/2 lemon,  juiced
salt and pepper
1 T oregano

Stir up that mixture and make deep slits all over the roast and rub that mixture in. Wrap in plastic wrap and put in fridge for 24 hours.

Take out of fridge an hour before baking.

Remove plastic and place in deep pan. Preheat oven to 400. Bake at 400 for one hour, then turn heat down to 300 and bake for three more hours. Let it rest for 20 minutes before carving.

Good served with rice and beans. I did black beans and yellow rice.

1 can black beans,  rinsed
1/4 onion, chopped
1 tomato chopped
salt and pepper
some garlic powder
some chopped pickled jalapeno
2 T olive oil
Stir together and cook over low heat for 45minutes or so.

Yellow rice: Heat 1 t turmeric, 1/2 t cumin and a  pinch of cinnamon in medium saucepan then pour into 3 cups of water and 1 T butter, bring to a boil. Add 12 oz white basmati rice and some salt, bring back to a boil, cover and cook on low for 25 minutes or so. Fluff with a fork.

1 comment:

  1. Yum it was, Mary. Also, with there just being two of us, after the great Cuban sandwiches yesterday, we had the dish above for lunch today. This is the pork roast that is both seasoned perfectly and the roast that never stops giving.