Subj : Alt Turkey - 14
To   : All
From : Dave Drum
Date : Sun Nov 13 2022 15:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cuban Citrus-Marinated Pork Shoulder
 Categories: Pork, Citrus, Vegetables, Herbs
      Yield: 11 servings
 
      9 lb Bone-in skin-on pork
           - shoulder
      1 tb Dried oregano
      1 tb Ground cumin
     30 cl Garlic; coarse chopped
      2 c  Fresh orange juice
           Salt & fresh ground pepper
      2 c  Fresh lime juice
 
  Using a knife, score the pork skin to make a diamond
  pattern, then place the meat in a bowl. In the work bowl
  of a food processor or mortar and pestle, blend the
  oregano, cumin, garlic, and 2 tablespoons of the orange
  juice into a smooth paste. Rub the paste all over the
  pork, sprinkle it with salt and black pepper to taste,
  and pour over the lime juice and remaining orange juice.
  Cover and refrigerate for 6-12 hours.
  
  Position a rack in the lower third of the oven and set @
  325ºF/165ºC.
  
  Using tongs, transfer the pork skin-side up to a large
  Dutch oven (reserve the marinade). Pour over 2 cups of
  water, then season the pork with salt and black pepper.
  Cover and bake until an instant-read thermometer
  inserted into the thickest part of the meat reads
  180ºF/82ºC, 4 - 5 hours, then uncover and broil to crisp
  the skin, 5-10 minutes. Transfer the pork to a cutting
  board (keep the juices in the pot) and place the Dutch
  oven on the stove.
  
  While the meat rests, make the mojo: Turn the heat to
  high and whisk the marinade into the pan juices. When
  the liquid boils, cook until the sauce has thickened
  slightly, 10 - 15 minutes, then pour into a gravy boat
  or bowl. Cut the pork into thick slices, transfer to a
  platter, and serve, passing the mojo on the side.
  
  By: Victoria Pesce Elliott
  
  Serves 10 - 12
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Digestif" is French for "excuse for a boozy after-dinner shot".
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