I have two 5lb pork shoulder roasts in marinade now. I'm going for about a
36 hour marinade time. This being the first time I have ever made this,
what would be best; cooking with or without the marinade? 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. This will be
for company so I want it right the first try.

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.

On Wed, 10 Jan 2007 02:28:25 GMT, "Paul M. Cook"
> wrote:

>I have two 5lb pork shoulder roasts in marinade now. I'm going for about a
>36 hour marinade time. This being the first time I have ever made this,
>what would be best; cooking with or without the marinade? 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. This will be
>for company so I want it right the first try.
>
>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.
>

Was my invitation lost in the mail?

<pouting>

--
See return address to reply by email

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?

> 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.

> 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 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

"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

Paul M. Cook said...

> 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.


Paul,

I like the sound of it.

Just wondering, did you jacard (pin puncture) the roasts? With all that acid,
it'll probably cook in the fridge after 36 hours.

Send pix.

Andy

"Andy" <q> wrote in message ...
> Paul M. Cook said...
>
> > 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.
>
>
> Paul,
>
> I like the sound of it.
>
> Just wondering, did you jacard (pin puncture) the roasts? With all that
acid,
> it'll probably cook in the fridge after 36 hours.


Not pin puncture, no - I cut slits in the meat and inserted cloves of fresh
garlic. The meat came out of the marinade at 8:24am PST and went into the
oven. Smelled good even raw. We'll see how it goes. The meat was not
cooked a la ceviche at all. I gritted my teeth and added the marinade to
the roasting pans. If you can't trust a little old abuelita, I mean who can
you trust?

Paul

Paul M. Cook wrote:
> [snips]
> 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.
>
Sounds interesting. I think I would mostly drain the marinade off.

You can find canned bitter orange/Seville orange juice in a lot of
supermarkets, but using a combination of citrus juices works well, too.
-aem

On 9 Jan 2007 20:48:39 -0800, "aem" > wrote:

>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.

My thoughts also. The marinade, mojo criollo.

The roast


@@@@@ Now You're Cooking! Export Format

Cuban Roast Pork

Cuban

6 lb pork roast
12 oz. frozen orange juice
12 oz. lemon juice
12 oz. red wine
salt and pepper
5 bay leafs
oregano

Make slits all over roast and insert pieces of fresh garlic. Marinate
overnight in orange juice, wine and lemon juice, black pepper, salt
and
oregano; roast the pork in the marinade. Marinade is good served over
white
rice and on slices of pork.


** Exported from Now You're Cooking! v5.75 **


This came directly from SW8th in Miami!

@@@@@ Now You're Cooking! Export Format

Cuban Roast Beef

Cuban, meats

4 oz ham, smoked, chopped fine
4 oz bacon, chopped fine
8 oz onion, minced
1 oz capers, minced
1 garlic clove, minced
2 oz green olives, coarse chop
1 tablespoon green Chiles, minced
3 lb eye round roast
1 salt & pepper, to taste
2 oz bacon fat
8 oz stock
4 oz tomato sauce
1 tablespoon vinegar

Preheat oven to 350F.

Mix the first 7 ingredients to make a stuffing.

Make an incision 1 1/2" to 2" deep along the length of the roast

Stuff the stuffing into the incision. Salt and pepper the roast.

Brown the roast on all sides in bacon fat in a large heavy casserole
Add
all the rest of the ingredients and cook in the oven for 2 1/2 hours
or
until the meat is very tender. Check once or twice to make sure that
the
liquid is not boiling away. Add water or unsalted stock as necessary.

Yield: 8 servings


** Exported from Now You're Cooking! v5.75 **




The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

"Paul M. Cook" > wrote in message
news:dbYoh.4334$Cn3.647@trnddc02...
> I have two 5lb pork shoulder roasts in marinade now. I'm going for about
a
> 36 hour marinade time. This being the first time I have ever made this,
> what would be best; cooking with or without the marinade? 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. This will
be
> for company so I want it right the first try.
>
> 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.

Very good indeed. It's tender as any pork you'd roast for BBQ. I'd say it
is a very close match for the restaurant recipe. The marinade is now a
sauce but it does not have quite the richness I had hoped for. Very good,
but not heavenly. I'll reserve some of the juices for the table. I pulled
the pork apart into large chunks, put them into a bowl and then ladled a
scoop of the marinade over them. The final step is a quick toasting under
the broiler before serving.

If there is any left by then.

I'd say the meat suffered naught for the long marinade. The flavor is
mellow and balanced. Probably could have let it sit even longer.

A good recipe, but I should have used a bit more garlic I think.

Paul