Re: infuq6$828$[email protected]
Paul M. Cook <[email protected]> wrote:
> Marinated 5 pounds of shoulder for 12 hours in:
> 1 cup orange juice
> 1/2 cup lemon juice
> 1/2 cup lime
> 1/4 cup oregano
> 1 head of garlic chopped
> 1 tablespoon salt
> 3 crushed bay leaves
> teaspoon pepper corns
> Cooking for 7 hours at 225F.
> My place smells like heaven.
So with that long a marinade in acidic ingredients, it doesn't get mushy?
Sounds delicious though, as any Carribean pork recipe usually does.
What's your cooking method? Braise in the marinade?