• Alt Turkey - 14

    From Dave Drum@1:3634/12 to All on Sun Nov 13 11:35:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cuban Citrus-Marinated Pork Shoulder
    Categories: Pork, Citrus, Vegetables, Herbs
    Yield: 11 servings

    9 lb Bone-in skin-on pork
    - shoulder
    1 tb Dried oregano
    1 tb Ground cumin
    30 cl Garlic; coarse chopped
    2 c Fresh orange juice
    Salt & fresh ground pepper
    2 c Fresh lime juice

    Using a knife, score the pork skin to make a diamond
    pattern, then place the meat in a bowl. In the work bowl
    of a food processor or mortar and pestle, blend the
    oregano, cumin, garlic, and 2 tablespoons of the orange
    juice into a smooth paste. Rub the paste all over the
    pork, sprinkle it with salt and black pepper to taste,
    and pour over the lime juice and remaining orange juice.
    Cover and refrigerate for 6-12 hours.

    Position a rack in the lower third of the oven and set @
    325ºF/165ºC.

    Using tongs, transfer the pork skin-side up to a large
    Dutch oven (reserve the marinade). Pour over 2 cups of
    water, then season the pork with salt and black pepper.
    Cover and bake until an instant-read thermometer
    inserted into the thickest part of the meat reads
    180ºF/82ºC, 4 - 5 hours, then uncover and broil to crisp
    the skin, 5-10 minutes. Transfer the pork to a cutting
    board (keep the juices in the pot) and place the Dutch
    oven on the stove.

    While the meat rests, make the mojo: Turn the heat to
    high and whisk the marinade into the pan juices. When
    the liquid boils, cook until the sauce has thickened
    slightly, 10 - 15 minutes, then pour into a gravy boat
    or bowl. Cut the pork into thick slices, transfer to a
    platter, and serve, passing the mojo on the side.

    By: Victoria Pesce Elliott

    Serves 10 - 12

    RECIPE FROM: https://www.saveur.com

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