Cuban Roast Pork Shoulder
Описание:
This is an incredible recipe. The pork is marinated overnight in sour orange, oregano, cumin, salt, pepper, bay leaves and lots or garlic, which gives it the characteristic Cuban flavor. Its cooked slowly until crispy on the outside and succulent on the inside. Serve it with black beans and rice, an avocado salad, yucca with mojo and a cold beer. Use the leftovers to make Cuban sandwiches
This is an incredible recipe. The pork is marinated overnight in sour orange, oregano, cumin, salt, pepper, bay leaves and lots or garlic, which gives it the characteristic Cuban flavor. Its cooked slowly until crispy on the outside and succulent on the inside. Serve it with black beans and rice, an avocado salad, yucca with mojo and a cold beer. Use the leftovers to make Cuban sandwiches
Комментарии:
Sorgutentarer пишет: @bluestarr04 One would think "Hmm I should add 1/2 lime/lemon squeeze to an orange's juice" :)
speedymoco пишет: @speedymoco
Then cook slowly for 4-6 hours skin side down(depending on size of the thing). Then turn skin side raise temp to ~400 to get crispy skin.
meat should fall apart with just your bare hands when cutting it.
LUKKA2020 пишет: Yummie!
tjbollman1 пишет: Wow, that looks wonderful!
shussey100 пишет: I never tasted Cuban food and I really want to try. Great Culture.
AncientBoneCrusher пишет: Yeah, whack those cloves.
reelmagic239 пишет: 170 is too low!!! At 170 the meat doesn't fall apart, its only sliceable. This needs to fall apart 190 is preferable.
bluestarr04 пишет: I don't have sour oranges where I live, what can I use instead? regular oranges?
Suresh Sampath пишет: I'd like to try this on a weber grill, low and slow. I wonder if smoking on a grill would add or subtract from this
Becky Salan пишет: If you don't have sour oranges, a mix of 50/50 orange juice and grapefruit juice would work, if not, mix lemon juice with the orange juice. It will work just fine. Hard to find our oranges in California markets, and I am Cuban, and I've been making roasted Cuban pork all of my life.
aasfwiqwer02lkjzxnlaksdfa пишет: Slap Chop?
Tamara Warren пишет: my girlfriend is mexican and cuban trust its te best food ever
bowhunter2439 пишет: Nicely done ...!!!
lupitadriver18 пишет: this is the best !\r
STAN ILIKETHEWOK пишет: Looks delicious!! Thx for posting.
EH CBunny пишет: My take makes it that it is tender and savory inside, and the rind is so crispy it looks fried. I wish I could make that rind crispy.
3zib пишет: Not cutting into the pork totally killed the video.
brian menendez пишет: my mom cuts the skin off the pork and trims a lot of the fat off first, then she preps the pork like you did and then she lays the skin back onto the pork to cook,
she does this because the pork has less fat in the pan after cooking and you don't get sick
Chef Juan Montalvo пишет: Great video, I love Lechon Asado.
Juan
uuuultra пишет: Put it on a smoker with charcoal and hickory wood chips.....simple recipe!
googo151 пишет: @12quillemall5321 Just salt the skin. Cut the skin (fat cap) by cutting a flap and only marinade the flesh under the skin. Place the skin back over the flesh and tie using butchers twine (trussing string) and only salt the skin. Salting the skin creates the crispiest skin ever.
momoco2525 пишет: at what temperature do you suggest cooking it slowly at for 4-6 hours?
TheSavageOne89 пишет: damn that sucka looks good as hell.
bowhunter2439 пишет: You need to put the holes..!!
speedymoco пишет: Esto no es cubano. Pepper? What? The only seasoning cuban roasted pork shoulder needs is Lots of Salt, Lots of Garlic and a bit of ground cumin. Mash the garlic with the cumin and a bit of salt until you get a paste. You open holes in the meat side(not the skin side!) and you push the paste in. Then Add more salt into the hole. Then you just pour sour orange juice over it. Let it rest for over night.
eaopanama пишет: I made a pork shoulder with this recipe for Thanksgiving and I gotta tell u everyone loved it. It was off da chain!!
adelajuliana пишет: Pernil es la pierna this is Paleta the shoulder ---we cook shoulder taste better but Pernil is cheaper
adelajuliana пишет: Christmas Eve but now is every other week
coquiangel пишет: @bluestarr04 My two Dominicans neighbors and A puerto rican neighbor swear by this marinade of bitter orange juice I'll send the name later if I like it. I normally use my own special blend of ingredients and some of the traditional seasonings as well.
PolanerSpreads пишет: This looks fantastic! Simple, yet delicious. Thank you for sharing :)
yvell пишет: Caribbean Latinos likes the meat to be tasty in the inside to the bone.
zuniga6412 пишет: Love the yellow on your walls, very nice kitchen. And i shall try the recipe!
albeeinla пишет: That made me HUNGRY! :) YUM. Question is that whats called "pernil" ?
diababi20 пишет: the holes helps the flavor seep in
Luke Hodge пишет: i love how u handle that pepper grinder...you definitely love them BIG...lol
Charigatita пишет: Woow!!!
Looks delicius ...
xlexi3x пишет: it gets really dry if u put holes in it.....mygod wtf
JoyeuseXI пишет: @pop87syd Not really...lol
The Organic For You пишет: mmmm waaooo yo te voy a compartir como yo hago el mio ya veras ;-)
ratecoudo пишет: Iam cuban, and there is a lot of way to do that, it depends on the person who is doing that. thanks for the video I loved it.
VickyAnna Cabrera пишет: So If U Dont Make Holes What Sazon Do U Expect The Meat To Have On The Inside??
kilahchris пишет: I didn't have bitter oranges but I substituted with regular oranges seems to work fine. I also didn't have any oregano left. I used a healthy amount of adobo and paprika instead.
googo151 пишет: @albeeinla Yes! this is Pernil
Sorgutentarer пишет: @bluestarr04 One would think "Hmm I should add 1/2 lime/lemon squeeze to an orange's juice" :)
speedymoco пишет: @speedymoco
Then cook slowly for 4-6 hours skin side down(depending on size of the thing). Then turn skin side raise temp to ~400 to get crispy skin.
meat should fall apart with just your bare hands when cutting it.
LUKKA2020 пишет: Yummie!
tjbollman1 пишет: Wow, that looks wonderful!
shussey100 пишет: I never tasted Cuban food and I really want to try. Great Culture.
AncientBoneCrusher пишет: Yeah, whack those cloves.
reelmagic239 пишет: 170 is too low!!! At 170 the meat doesn't fall apart, its only sliceable. This needs to fall apart 190 is preferable.
bluestarr04 пишет: I don't have sour oranges where I live, what can I use instead? regular oranges?
Suresh Sampath пишет: I'd like to try this on a weber grill, low and slow. I wonder if smoking on a grill would add or subtract from this
Becky Salan пишет: If you don't have sour oranges, a mix of 50/50 orange juice and grapefruit juice would work, if not, mix lemon juice with the orange juice. It will work just fine. Hard to find our oranges in California markets, and I am Cuban, and I've been making roasted Cuban pork all of my life.
aasfwiqwer02lkjzxnlaksdfa пишет: Slap Chop?
Tamara Warren пишет: my girlfriend is mexican and cuban trust its te best food ever
bowhunter2439 пишет: Nicely done ...!!!
lupitadriver18 пишет: this is the best !\r
STAN ILIKETHEWOK пишет: Looks delicious!! Thx for posting.
EH CBunny пишет: My take makes it that it is tender and savory inside, and the rind is so crispy it looks fried. I wish I could make that rind crispy.
3zib пишет: Not cutting into the pork totally killed the video.
brian menendez пишет: my mom cuts the skin off the pork and trims a lot of the fat off first, then she preps the pork like you did and then she lays the skin back onto the pork to cook,
she does this because the pork has less fat in the pan after cooking and you don't get sick
Chef Juan Montalvo пишет: Great video, I love Lechon Asado.
Juan
uuuultra пишет: Put it on a smoker with charcoal and hickory wood chips.....simple recipe!
googo151 пишет: @12quillemall5321 Just salt the skin. Cut the skin (fat cap) by cutting a flap and only marinade the flesh under the skin. Place the skin back over the flesh and tie using butchers twine (trussing string) and only salt the skin. Salting the skin creates the crispiest skin ever.
momoco2525 пишет: at what temperature do you suggest cooking it slowly at for 4-6 hours?
TheSavageOne89 пишет: damn that sucka looks good as hell.
bowhunter2439 пишет: You need to put the holes..!!
speedymoco пишет: Esto no es cubano. Pepper? What? The only seasoning cuban roasted pork shoulder needs is Lots of Salt, Lots of Garlic and a bit of ground cumin. Mash the garlic with the cumin and a bit of salt until you get a paste. You open holes in the meat side(not the skin side!) and you push the paste in. Then Add more salt into the hole. Then you just pour sour orange juice over it. Let it rest for over night.
eaopanama пишет: I made a pork shoulder with this recipe for Thanksgiving and I gotta tell u everyone loved it. It was off da chain!!
adelajuliana пишет: Pernil es la pierna this is Paleta the shoulder ---we cook shoulder taste better but Pernil is cheaper
adelajuliana пишет: Christmas Eve but now is every other week
coquiangel пишет: @bluestarr04 My two Dominicans neighbors and A puerto rican neighbor swear by this marinade of bitter orange juice I'll send the name later if I like it. I normally use my own special blend of ingredients and some of the traditional seasonings as well.
PolanerSpreads пишет: This looks fantastic! Simple, yet delicious. Thank you for sharing :)
yvell пишет: Caribbean Latinos likes the meat to be tasty in the inside to the bone.
zuniga6412 пишет: Love the yellow on your walls, very nice kitchen. And i shall try the recipe!
albeeinla пишет: That made me HUNGRY! :) YUM. Question is that whats called "pernil" ?
diababi20 пишет: the holes helps the flavor seep in
Luke Hodge пишет: i love how u handle that pepper grinder...you definitely love them BIG...lol
Charigatita пишет: Woow!!!
Looks delicius ...
xlexi3x пишет: it gets really dry if u put holes in it.....mygod wtf
JoyeuseXI пишет: @pop87syd Not really...lol
The Organic For You пишет: mmmm waaooo yo te voy a compartir como yo hago el mio ya veras ;-)
ratecoudo пишет: Iam cuban, and there is a lot of way to do that, it depends on the person who is doing that. thanks for the video I loved it.
VickyAnna Cabrera пишет: So If U Dont Make Holes What Sazon Do U Expect The Meat To Have On The Inside??
kilahchris пишет: I didn't have bitter oranges but I substituted with regular oranges seems to work fine. I also didn't have any oregano left. I used a healthy amount of adobo and paprika instead.
googo151 пишет: @albeeinla Yes! this is Pernil
You'll Need:
6 pounds deboned leg of lamb
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, thinly sliced
2 bay leaves
4 sour oranges
1 cup white wine
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 tablespoons vegetable oil
Procedures : Juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white wine in a large bowl. Place meat into the marinade, cover, and refrigerate for 2 to 4 hours.
In a large pot, heat oil over medium high heat. Place meat into the pan, and sear on all sides. Decrease heat to low. Pour marinade over meat in the pan, and cover. Cook until the meat is fork tender, about 3 hours; add water to the pot if necessary to keep the meat from scorching
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