| |
Meats, Barbecue, Mexican | |
| 10 cloves garlic, peeled 2 pounds pork shoulder, preferably boneless and in one piece � teaspoon peppercorns 1 teaspoon fresh oregano (or use dried Mexican oregano) 1 teaspoon cumin seeds 1 inch cinnamon stick 1 teaspoon coriander seed 1 teaspoon salt 2 tablespoons fresh orange juice 2 tablespoons fresh lemon juice. | |
| 1. Sliver 4 cloves of the garlic and use a thin-bladed knife to poke holes all over the pork; insert garlic slivers in holes. 2. Combine the peppercorns, oregano, cumin, cinnamon and coriander in a small skillet and turn the heat to medium. Toast, shaking the pan occasionally, until the mixture is fragrant, 3 to 5 minutes. Remove from heat. 3. Combine the toasted spices, salt and remaining garlic in the container of a small food processor or blender. Turn on the machine and gradually add the orange and lemon juice until you have a smooth pur�e. Rub all over the pork; let the pork sit at room temperature for up to 2 hours or in the refrigerator for up to 24 hours. 4. At least 2 hours before you plan to eat, turn the oven to 300 degrees or prepare a charcoal or gas grill to cook over low indirect heat. Put the pork in a roasting pan in the oven or directly on the grill rack; if you�re grilling, cover the grill. Cook, checking occasionally and basting with the pan juices if you�re roasting (add water to bottom of pan if mixture dries out), until pork is brown and very, very tender, at least 2 hours. Shred or slice pork and use hot or at room temperature (pork can be refrigerated for up to 2 days). | |
Unrated | |
Sort