Cuban Pork Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: I whole head of garlic salt 3 Tbsp oregano 1 tsp cumin juice of 2 limes juice of ½ orange.
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Directions: |
Directions:1. Marinade paste: Mash I whole head of garlic with salt, 3 Tbsp oregano,1 tsp cumin. Add juice of limes and orange. 2. Poke holes in meat and cover with paste for 24 hours. Turn and poke several times. 3. Place fat side up in tightly covered pan or dutch oven. Roast at 250 for 10 – 12 hours until falls off the bone. Uncover and bake at 350 to brown top for 20-30 minutes. Watch carefully during this time so liquid does not boil away. 4. Remove meat from bones and skin. Cool. Remove fat that hardens on top. 5. Freeze or heat and eat. |
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Personal
Notes: |
Personal
Notes: I think pork picnic shoulders are sold whole and by halves. There is a butt half and shank half. One has a big bone but I’m not sure which, The one with the big bone is usually less expensive. I try to get 2 halves without the big bone so there is more meat but any type works. This recipe is for 1 whole or 2 halves.
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