Braised Pork Shoulder w. LimeShow: Revolutionary Taste |
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Recipe from Sherri Brooks Vinton and Anne Clark Espuelas, The Real Food Revival This recipe is perfect for a grass-fed cut like this pork shoulder. It uses moist cooking to enhance the juiciness of the meat and a long, slow cooking time to ensure tenderness. The LIme juice further tenderizes the meat and adds an unusual flavor. It's also terrific cooked all day in a crockpot Juice of 8 limes (about 1 cup) 4 garlic cloves, minced 2 tablespoons coarse salt, plus more to taste 2 tablespoons dried oregano 1 tablespoon dried parsley 2 tablespoons ground cumin 1 tablespoon red pepper flakes One 8-pound bone-in pork shoulder 3 cups water 6 tablespoons red wine vinegar Preheat oven to 375°F. Combine 1/4 cup of the lime juice, the garlic, salt, oregano, parsley, cumin, and red pepper flakes in a small bowl. Place the pork in a large roasting pan and make 1-inch long by 3/4-inch deep cuts 2 inches apart all over the pork. Push about 1 teaspoon of the lime juice mixture into each incision. Pour the remaining lime juice over the pork. Roast, uncovered, until the juice is almost completely evaporated, about 30 minutes. Pour the water and vinegar over the pork, cover tightly with foil, and continue to roast for 2 hours, basting with juices halfway through. Remove the foil, sprinkle with salt to taste, and roast for another 1 1/2 hours, basting every 20 minutes. Remove from the oven and let the pork rest for 20 minutes, then slice into 1/4-inch-thick slices. Reserve the pan juices, skim off the fat, and pass in a gravy boat at the table. Serve warm or at room temperature. Serves 8. |
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, Jeremy Tarcher/Penguin, 2005. 