Friday, May 20, 2011

Cuban Pork

Occasionally I like to do something really over the top in the kitchen just for the sheer fun of it.

Today I made Cuban pork

Make a marinade out of Orange Juice, Olive Oil, White Vinegar, Garlic, Cumin, Oregano, Salt and Pepper and smear it all over a pork shoulder and let it sit for 2 hours.

Make sure you put 1 inch slits all over the pork so that the marinade can penetrate.

Then roast in a slow oven for 6 hours, and then let rest for another hour before you can eat and enjoy.

I'm serving this with Black Beans that have simmered with a Ham Hock and various herbs and spices for 2 hours and also some rice.

The leftover pork will become Empanadas on Saturday and reappear with pasta on Sunday!!!!


Bill Shirley said...

the post-lenten meat binge continues

Scott Endress said...

With all the hoopla over balsamic, there is really no replacing white vinegar in most recipes.