Garlic And Rum Pork Roast |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This is also from the Nightly Specials Cookbook. This is Cuban Style...Always enough left to make sandwihes the next day. Ingredients:
1 (4 to 5 pound) fresh pork shoulder, trimmed of any excess fat , boned and tied. |
6 large garlic cloves |
2 small white onions, coarsely chopped |
1 small bunch flat leaf parsley, chopped (1/2 cup loosely packed) |
fine sea salt and freshly ground black pepper |
1/4 cup dark rum |
1/2 cup light brown sugar |
1/4 cup freshly squeezed lime juice |
1/4 cup olive oil |
Directions:
1. Put the garlic, onions, parsley, 1 tablespoon salt, 1 tablespoon pepper, rum, sugar, and lime juice in a food processor fitted with a steel blade; process until finely chopped, then drizzle in the oil, plusing just to combine.
2. Transfer the mixture to a bowl.
3. Put the pork in a large bowl or on a platter big enough to hold it with the marinade.
4. Vigorously rub the pork with the marinade, cover, and let marinate in the refirgerator for at least 4 hours or preferably overnight.
5. Preheat oven to 400 degrees.
6. Put the pork on a rack in a large, heavy bottomed roasting pan.
7. Pour 1 cup water into the bottom of the pan to catch drippings.
8. Put the pan in the oven and roast for 20 minutes.
9. Lower the oven temp to 350 degrees and continue roasting until an instant read thermometer inserted to the thickest part of the pork reads 155 degrees, 1 1/2 to 2 hours.
10. As it cooks, baste the pork with any marinade remaining in the bowl.
11. Remove the pan from the oven, transfer the pork to a cutting board and let it rest for 20 minutes.
12. Carve the pork into 1/4 inch thick slices, removing the string as you do.
13. If desired, pour the pan drippings into a measuring cup and degrease using a basting bulb.
14. Spoon the sauce over the sliced pork.
|
|