|Made with Dad's BBQ sauce.|
And here is her Kanglian:
A healthier option! This cancels out pork, right?
|I mean, look at all those vegetables!|
As it happens, we have been eating up some delicious pork ourselves. Pork shoulder, specifically. Mark Bittman's Roast Pork Shoulder, Puerto Rican Style, from How to Cook Everything.
This turned out to be a very yellow and brown meal. Or as we say in the crossword business, ochre! We have pork, bread, corn with pan drippings, and microwaved honeycrisp apples of deliciousness!
|Three little pigs!|
That's plate #1. It was so delicious that I pigged out (!) and ate a double meal.
Mark Bittman's Roast Pork Shoulder, Puerto Rican Style
(paraphrased and modified by Xan)
- One 4-7 lb pork shoulder, trimmed of excess but not all fat
- 4 cloves garlic, peeled
- 1 medium onion, quartered
- 1 TBS dried oregano
- 1 TBS table salt
- 2 tsp black pepper
- 2 TBS peanut or other oil
- 2 TBS white wine vinegar, cider vinegar, or other vinegar
- If you have a food processor or hand blender, blend together all the marinade ingredients. Otherwise, just finely chop the onion and garlic, and mix everything together.
- Place the pork and marinade in a gallon ziploc bag or other container. Coat the pork all over with the marinade and place in the fridge for 1-24 hours.
- Preheat the oven to 350 F. Remove pork from the marinade and roast for 2-3 hours until done. The internal temperature should be 150-160, and the meat should be fairly tender.
- Rest for at least 15 minutes, slice and serve.
- This is not pulled pork. We are not cooking it for hours and hours so it won't get to that falling-apart level. When I do a 4 lb shoulder, it takes about 2.5 hours to get to 155, and it's still sliceable, as you can see from the pictures.
- I crisped the roast up in a skillet right before serving, which is why it is so browned. Alternatively, if it is not browned to your liking, you could always let the meat rest for a bit, crank the oven up to 450, and put the roast back in for a few minutes.
- In any case, what you should really take from this recipe is the delicious marinade. You can apply it to the pork and cook it any way you like.
- I actually poured the entire contents of the marinade over the pork before sticking it in the oven. The marinade has a paste-like consistency (at least if you use a food processor or hand blender), so it will stay on top. This obviously hinders browning so if you have troubles with that, don't do it -- maybe pat your roast dry with paper towels instead! But since I was going to use the skillet afterwards, it wasn't a problem. The marinade paste forms a really nice, substantive crust.