Friday, January 9, 2015

Cuban Roasted Pork

This is a slight variation on a typical Cuban roasted pork, using a dutch oven, Le Creuset, or other large covered baking dish along with lots of marinade and onions to give you a bunch of caramelized onions to mix in with the deeply browned and meltingly tender pork.

5-6 pounds pork shoulder in 2-3 large pieces, trimmed of any large pieces of fat
10-12 cloves garlic (or a few more if you want to add in some finishing garlic)
2-3 t oregano
1-2 t cumin
1/2 C orange juice
1/4 C lemon juice
1/4 C lime juice
1 C sherry (or more)
4 large yellow onions, quartered and thinly sliced.
Salt and pepper to taste (you'll likely need 1.5-2 T salt, this is a lot of meat)

Mash together the garlic, oregano, cumin, and salt (reserve some of the salt for final seasoning so you don't over salt the dish); rub all over the meat then put the meat in a large seal able plastic bag.  Add the rest of the ingredients and refrigerate for a day, turning occasionally.

Heat the oven to 350 F, and put the pork (reserving the marinade separately) in your roasting dish of choice.  Roast, un-covered, for an hour, turning occasionally to brown all the sides.   Add the marinade with onions to the dish and cover; cook until the pork is falling apart (maybe 3 hours or so), turning the pork and stirring occasionally; add sherry if anything starts to look too dry.  Remove the pork, let rest, and then shred.  If the onions haven't pretty much fallen apart by this time, continue to cook, covered, until they have (if using the finishing garlic add them, minced, in the last few minutes).  Mix the shredded pork with the the onions.