Thread: Cuban Pork Shoulder
#1 Cuban Pork Shoulder11-14-2011, 12:28 AM
All I can say is Wow! Rock kill a pig and try this out! :D
one 9 lb pork shoulder
8 cloves garlic pressed
8 cloves garlic peeled and sliced in half
2 tbsp salt
1 tbsp rosemary (chopped or pressed)
1 tbsp oregano
1 cup lime juice
1 cup orange juice
Remove your pork shoulder from the packaging and rinse it under cold water. Stab it (yes, stab it) with a small knife several times in different spots inserting a piece of garlic as you go (push the garlic in as far as you can).
Prepare the marinade (mojo): in a bowl, pour the lime juice and orange juice, add your pressed garlic, oregano, rosemary and tablespoon salt. Pour this over the pork shoulder and rub the spices into the meat, sprinkle more salt and pepper all over. Cover and refrigerate until the next day.
The next day place your pork shoulder covered with aluminum foil in a pre-heated 350 degree oven. Roast for 5 to 6 hours until fall-off-the-bone tender. The last hour the tin foil comes off and put the oven on broil to crisp up the skin!
The day before get it like this!
OUt of the oven ready to be devoured!
The next day, OMG soooo good!
: “Grow your own dope. Plant a liberal.”
” I wondered why the rock was getting larger. Then it hit me.
11-14-2011, 12:34 AM
He is back to normal!The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
11-14-2011, 01:10 PMMay the FORCE be with you!
11-14-2011, 09:54 PM
That's what I'm talking about.
Don't forget the "on the plate" pics though. I don't care if they are on paper plates either. Shortstuff hasn't been around in a while so he can't break your ba11s about it.
11-17-2011, 02:53 AM
Wow, that looks good!
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