From: kktaylorcc (Reply)
Comment: INDOOR-ALL-NIGHT-BARBECUE
This one's for Lucy!
Saturday Night and Nothing to do! How about an in-the-kitchen-all-night-barbecue?
Get a 3-4 pound roast ... Pick a cut with a lot of fat! Southerners like to use pork but I haven't eaten pork in a long time, so I use beef or even lamb. A friend has used venison too.
Mix up a simple dry rub:
3 T. Salt
3 T. Paprika
1 T. Garlic Powder
1 T. Dry Mustard
1 T. Brown Sugar
Mix it all together. Rub it all over the outside of the meat and press it into the meat ... like you are giving the meat a deep-tissue massage!
Wrap it in plastic wrap and put it in the fridge for at least two hours (you can leave it overnight, if you want) but my plan is to put it in a covered clay baker and set the oven temperature at 250 around midnight and go to sleep ...
The smell will wake you up like Folgers in your cup!
Tomorrow morning, I will use a meat thermometer to check the inside temperature of the roast. When the thermometer reads 160-degrees, it's ready. Depending on the stove, it should be ready in about 8-9 hours at 250-degrees. If you want to cook it for 10 hours, turn the heat down to 225-degrees. If you want to cook it in 6 hours, turn the heat up to 275-degrees, although you'll have to experiment with your own oven a time or two before you get it down to a science. I'm advising you based on my oven.
I take it out of the oven, let it rest for 30 minutes and slice it with an electric knife, but some people just pull it apart. The first method is sliced and the second method is pulled. Both are yummy!
You can serve it with regular picnic fare ... potato salad, coleslaw ... or you can put it on buns and serve it with chips ... Some people eat it with dirty rice and baked beans on the side. It is completely up to you!
Have fun!
| | Posted by Puppy at 8:41 AM - | |
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Yumyyyyyyyyyy!
Cuban Pork
I love to cook and don't measure much, that's why I don't bake.
So this is approximate as far as measurments go.
4 lbs - Tender Choice Boneless Center Cut Pork Roast
You can also buy with bone - just cut it out and tie up with string
Marinate over night in Mojo - you can buy this in the supermarket (Goya) or make your own:
20 cloves of garlic - minced
2 tsp salt
1 1/12 cups of sour orange juice (if not 2 parts lemon...1 part lime juice - fresh is best)
1 cup of minced onion
1 T oregano
Goya Adobo - sprinkle in
Cut deep holes in pork and place in a large cooking dish over night tightly covered with Mojo.
The next day pre-heat oven to 250 degrees
Drain liquid so it is about half way up roast.
....cook all day - the smell is heavenly
I'd say about 45 minutes per pound
Fat side up......
Marinate about once per hour
The last hour take out almost all of the liquid, flip the roast over and cook uncovered at about 350 degreees for 30-45 mins - marinate frequently.....it should brown nicely on the outside.
When you cut the roast, it should shred with a fork....put back in the large cooking dish after shredding and cutting.
Now, I heat up olive or vegetable oil in a frying pan .....throw in sliced garlic and cook quickly till browned.
Drizzle the oil with garlic over the shredded pork.
This is out of this world.
I put hot sauce on my individual serving.
I serve with:
white rice
fried plantains
black beans with chorizo
yucca
home made rice pudding for desert
If you want the recipes above, let me know....
Sorry this isn't specific but that is how I cook....
A dash of this a dash of that...
And I must add, mine always comes out delicious but my Cuban mother-in-law's is out of this world.
I'm not bad for an Irish girl but kinda like an un-Italian making sauce.
It's just not the same...lol
I know I am forgetting something here....
You all seem very very Nice but I am very very confused. Yet I am very very Happy regardless
I hope you have a very very Happy Day!
Mr. Happy!