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ROAST PORK SHOULDER
1 picnic pork shoulder (about 7 pounds), trimmed to a thin layer of fat
The Marinade:
8 garlic cloves, minced
1 tablespoon sea salt or kosher salt
2 tablespoon cracked black peppercorns
1 tablespoon dried oregano
3 tablespoons pureed chipotle en adobo (optional)
1/2 cup fresh orange juice
1/4 cup lime juice
1/4 cup olive oil
1/4 cup red wine vinegar
2 bay leaves, crushed
Place the marinade ingredients in a bowl, blend well and rub over the meat. Put in sealable plastic bag and refrigerate overnight.
Preheat the oven to 325 degrees. Remove the meat from the marinade, and place on a rack in a large roasting pan. Pour the 2 cups of water into the pan. Cover with foil and roast for 4 hours, basting occasionally and adding up to 1 cup of water each hour to keep the water at the original level. After 3 1/4 hours, raise the oven temperature to 400 degrees, remove the foil, and continue roasting until the skin is crispy. This will take 30-45 minutes.
Remove the meat from the oven, and carve for sandwiches (try mayonaisse with a little lime juice and pureed chipotle en adobo), or cut into smaller pieces for tacos. Serves 10.
Note: For pork sandwiches, place a couple of slices of pork in a roll slathered with chipotle mayonnaise (blend 1/2 cup mayonnaise, 1 tablespoon lime juice, and 1 tablespoon pureed chipotle en adobo |
