"aem" > wrote in message
ps.com...
> Paul M. Cook wrote:
> > I have two 5lb pork shoulder roasts in marinade now. I'm going for
about a
> > 36 hour marinade time.
>
> Why so long?


The recipe for the marinade is from a Cuban acquaintance, his mother made it
that way. Seemed authentic enough for me.

> > This being the first time I have ever made this,
> > what would be best; cooking with or without the marinade?
>
> You don't say what your marinade is. Traditionally, it's garlic and
> citrus juice--Seville oranges if you can get it--and probably oregano.
> But the emphasis is on the garlic, it's not a huge amount of liquid,
> and the pork comes out of the marinade to roast.

Marinade is 1 cup lime juice, 1 cup lemon juice, 2 cups orange juice. Plus
2 heaping tablespoons of cumin, 2 heaping teaspoons oregano, 2 tablepsoons
salt, sliced sweet onions and plenty of garlic - a whole head.

> > I don't want too
> > strong a flavor but I also don't want dry. I'm cooking them tomorrow in
> > aluminum roasters, covered with foil, for probably 6-7 hours.
>
> Again, why so long? At what temperature? Since you're using shoulder
> roasts rather than whole suckling pigs I assume you're using an oven,
> not digging a pit in the ground. So why not just roast them in a
> moderate oven the normal way, which would take, what?, an hour and a
> half to two hours at 325F - 350F? Use a meat thermometer and remove
> them at 165 or so. (Or, preheat oven to 425F, put pork in, then reduce
> heat to 325F).

I intend to roast it at 275 for the time instructed. This is my first
attempt. I was told to cook it in the marinade but I don't know - sounds
too much to me. Too intense especially considering the long marinate time.
I was thinking of doing one each way, but I'm seeking input just so that it
come out great the first time.

> > I think I will serve it taco style, plenty of hot corn tortillas,
cilantro,
> > salsa. I'm thinking a cold cucumber salad and black beans would be good
> > too. No plantains in the stores lately so those will be left out.
>
> Those sound fine, but now I think I have misunderstood what you meant
> by "Cuban roast pork." To me, that means well-cooked meat but not
> falling apart, not shredded with forks for tacos. Rather, sliced for
> the dinner plate, with or without gravy. Then sliced for Cuban
> sandwiches the next day. Not tacos. -aem

I know the way you mention. But the way I've had in in sandwiches is slice
pork loin that has been fire roasted.

I am shooting for the way it is made at my favorite Cuban restaurant. They
slow roast it until it falls apart, partially fork shred it and partially
cut it into chunks. I suspect they use bitter orange instead of orange
juice but I could not get any in time. The taco idea is my own, I like it
better than rice.

Paul