Subj : Feed a Crowd - 03
To   : All
From : Dave Drum
Date : Fri Dec 30 2022 19:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pernil
Categories: Pork, Citrus, Herbs, Vegetables
     Yield: 9 servings

MMMMM---------------------------ADOBO--------------------------------
     9 lg Garlic cloves; fine minced
     3 tb Olive oil
     5 ts Fresh sour orange juice
     4 ts Dried oregano
     8 ts (to 9 ts) kosher salt
     1 ts Black pepper

MMMMM-----------------------PORK SHOULDER----------------------------
     8 lb (to 9 lb) bone-in, skin-on
          - pork shoulder; pref w/skin
          - covering the entire top
          - layer
     1 ts Kosher salt

 PREPARE THE ADOBO by combining all the ingredients and
 grinding in a large pilón or mortar and pestle, or
 simply mixing together well in a small bowl.

 PREPARE THE PORK: Rinse and dry meat well with a clean
 towel. Place pork skin-side down on a large rimmed sheet
 pan and poke deep, 1" holes throughout the meat and in
 the fatty layer with a paring knife, being careful not
 to pierce the skin. You can’t have too many holes.

 Pour over adobo in batches, using your fingers to push
 adobo deep into the meat. If you’re worried about your
 hands smelling like garlic - which they will! - wear
 gloves.

 Set out a long sheet of plastic wrap, layering with
 subsequent sheets as needed to ensure you can securely
 wrap the entire pork shoulder. Transfer pork to plastic
 wrap and wrap tightly, adding sheets of plastic as
 needed to ensure pork is completely airtight and juices
 are contained. Let marinate in the fridge overnight if
 possible, or at least least 2 to 3 hours. Set on a
 rimmed baking sheet or disposable aluminum foil pan in
 case it leaks.

 Once the pork has marinated, heat oven to 400ºF/205ºC.
 Working over the sink, carefully remove pork from
 plastic wrap, discarding any remaining adobo. Place the
 marinated pork shoulder skin-side up in a deep roasting
 pan, and wipe the skin with a clean cloth. Rub skin with
 one teaspoon salt.

 Loosely tent foil over the pork shoulder, spraying the
 foil with cooking spray or brushing with oil in any
 areas that may touch the skin, as it will stick.
 Transfer to the center of the oven.

 Roast in the oven for 1 hour, then carefully remove the
 foil and rotate the pan. Continue roasting for another 2
 to 3 hours, rotating every hour or so, and watching
 closely. Add water to the pan as needed when juices
 evaporate. The meat is done cooking when the juices run
 clear and the thickest part of the leg registers 160
 degrees with a meat thermometer. The skin may take more
 time to crisp, but watch closely so that it does not
 burn. Tap the top of the skin with the back of a knife
 or metal spatula, and listen for a decidedly hollow
 sound.

 Remove from the oven and let rest for 10 to 15 minutes,
 then transfer to a large cutting board. (For cleaning

 instructions for the pan, see Notes.) If desired, remove
 the skin from the roast by slicing it along the
 underside of the bone with a long, sharp, slender knife.
 Run the knife underneath the skin starting from the
 bottom until loosened, then lift the skin from the meat.
 Use kitchen shears to cut into serving pieces, and let
 them rest in the warm oven until ready to eat. Trim
 excess fat from the meat if desired, and slice as
 desired, in large chunks or slices, to serve.

 TIPS: You can use a smaller or larger pork shoulder, but
 calculate your adobo accordingly by using the following
 formula per pound of meat: 1 large garlic clove, 1
 teaspoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon
 sour orange juice, 1/2 teaspoon dried oregano and 1/8
 teaspoon black pepper. If using a smaller pork shoulder,
 you may want to reduce the amount of salt slightly.

 Use a pan that can handle char. You can line your pan
 with foil, but that can be even messier. When you’re
 ready to clean, combine 1/2 cup baking soda and enough
 hot water to cover the burned spots, and let rest for
 half an hour. Char should release easily with your
 abrasive tool of choice.

 Recipe from Maricel Presilla

 Adapted by Von Diaz

 Yield: 8 to 10 servings

 ECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... If tomato is a fruit then is ketchup a jam?
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