Thread: Cuban roast pork for dinner

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?

"Nunya Bidnits" <[email protected]> wrote in message
news:ing4j6$r6d$[email protected]..
> Re: infuq6$828$1@dont[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.
>

We'll know in about 4 hours.

> What's your cooking method? Braise in the marinade?

Dry roast low and slow. I did not rinse off the pork. I may do a braise
still as I could add the marinade to the pan and let it cook down. I am on
a mission to develop my own recipe for this dish. I'll be eating a lot of
pork in the weeks ahead.

Paul

"Paul M. Cook" <[email protected]> wrote in message
news:infuq6$828$[email protected]..
> 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.

30 minutes to go. The black beans are filling my place with thick aromas of
onions and cumin, garlic and lemon juice. I sliced off a piece of the
roast. Tender as butter and rich with flavor - nonetheless it cries out for
more. I am thinking of adding cumin to the marinade and some bitters,
perhaps orange zest. Maybe onions as well.

Stand by.

Paul

On Tue, 5 Apr 2011 18:39:23 -0700, "Paul M. Cook" <[email protected]>
wrote:

>
>"Paul M. Cook" <[email protected]> wrote in message
>news:infuq6$828$[email protected]..
>> 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.
>
>30 minutes to go. The black beans are filling my place with thick aromas of
>onions and cumin, garlic and lemon juice. I sliced off a piece of the
>roast. Tender as butter and rich with flavor - nonetheless it cries out for
>more. I am thinking of adding cumin to the marinade and some bitters,
>perhaps orange zest. Maybe onions as well.
>
>Stand by.
>
>Paul
>

I'll be interested to see what you think is missing. I am definitely
not an expert, but as I read the recipe my tongue and brain says there
is something missing. Perhaps a bit of sweetness? Or something with
a rounder flavor?
Janet

"Janet Bostwick" <[email protected]> wrote in message
news:[email protected]..
> On Tue, 5 Apr 2011 18:39:23 -0700, "Paul M. Cook" <[email protected]>
> wrote:
>
>>
>>"Paul M. Cook" <[email protected]> wrote in message
>>news:infuq6$828$[email protected]..
>>> 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.
>>
>>30 minutes to go. The black beans are filling my place with thick aromas
>>of
>>onions and cumin, garlic and lemon juice. I sliced off a piece of the
>>roast. Tender as butter and rich with flavor - nonetheless it cries out
>>for
>>more. I am thinking of adding cumin to the marinade and some bitters,
>>perhaps orange zest. Maybe onions as well.
>>
>>Stand by.
>>
>>Paul
>>
>
> I'll be interested to see what you think is missing. I am definitely
> not an expert, but as I read the recipe my tongue and brain says there
> is something missing. Perhaps a bit of sweetness? Or something with
> a rounder flavor?


OK, this is good. First, the pork is not at all mushy. It has plenty of
texture. The crust is divine. I think that is the best part. Janet is
right, it needs something more. I think sweetness, yes. I will add a
tablespoon of sugar to the next attempt. Also, a teaspoon of cumin. Cumin
is definitely missing plus I will add more salt next time. I am close to
the flavor I seek. More time in the marinade, too. Perhaps 18 hours next
time. The crust is incredbibly good. I think just getting more flavor down
deep into the meat will yield the result I am after.

The beans are heaven. I took 2 cans of black beans and added them to a
baking dish. I diced 1 green pepper, one red onion, 8 cloves of garlic,2
teaspoons of cumin and a tablespoon of lemon juice plus a squeeze of lime.
Cooked with 2 crumbled bay leaves, 1 teaspoon of oregano and a pinch of
salt. Added that to the beans with the can water, heated to simmer then
into the 250F oven for 2 hours. The beans are out of the park. Best ever.
I think I will claim success on the beans. No improvemnet needed there.

Paul

In article <ingmvf$n55$[email protected]>,
"Paul M. Cook" <[email protected]> wrote:

> OK, this is good. First, the pork is not at all mushy. It has plenty of
> texture. The crust is divine. I think that is the best part. Janet is
> right, it needs something more. I think sweetness, yes. I will add a
> tablespoon of sugar to the next attempt. Also, a teaspoon of cumin. Cumin
> is definitely missing plus I will add more salt next time. I am close to
> the flavor I seek. More time in the marinade, too. Perhaps 18 hours next
> time. The crust is incredbibly good. I think just getting more flavor down
> deep into the meat will yield the result I am after.

Would stabbing the roast allow more flavor inside?
That is what I've done in the past with heavily garlic'd pork roasts.
Stabbed them at regular intervals and stuck garlic slivers into the
stabs, then topped with herbs. The herb flavors got deep into the meat
thru the stabs I imagine.

>
> The beans are heaven. I took 2 cans of black beans and added them to a
> baking dish. I diced 1 green pepper, one red onion, 8 cloves of garlic,2
> teaspoons of cumin and a tablespoon of lemon juice plus a squeeze of lime.
> Cooked with 2 crumbled bay leaves, 1 teaspoon of oregano and a pinch of
> salt. Added that to the beans with the can water, heated to simmer then
> into the 250F oven for 2 hours. The beans are out of the park. Best ever.
> I think I will claim success on the beans. No improvemnet needed there.
>
> Paul

Sounds tasty and creative. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

"Omelet" <[email protected]> wrote in message
news[email protected]..
> In article <ingmvf$n55$[email protected]>,
> "Paul M. Cook" <[email protected]> wrote:
>
>> OK, this is good. First, the pork is not at all mushy. It has plenty of
>> texture. The crust is divine. I think that is the best part. Janet is
>> right, it needs something more. I think sweetness, yes. I will add a
>> tablespoon of sugar to the next attempt. Also, a teaspoon of cumin.
>> Cumin
>> is definitely missing plus I will add more salt next time. I am close to
>> the flavor I seek. More time in the marinade, too. Perhaps 18 hours next
>> time. The crust is incredbibly good. I think just getting more flavor
>> down
>> deep into the meat will yield the result I am after.
>
> Would stabbing the roast allow more flavor inside?

Did that. I think I just need to marinate for a longer period of time.
Next time I think just a teaspoon of sugar, not a tablespoon like I wrote.
That would be way too sweet. If I can get sour oranges I think that would
be even better. These oranges were a tad bland.

> That is what I've done in the past with heavily garlic'd pork roasts.
> Stabbed them at regular intervals and stuck garlic slivers into the
> stabs, then topped with herbs. The herb flavors got deep into the meat
> thru the stabs I imagine.
>
>>
>> The beans are heaven. I took 2 cans of black beans and added them to a
>> baking dish. I diced 1 green pepper, one red onion, 8 cloves of garlic,2
>> teaspoons of cumin and a tablespoon of lemon juice plus a squeeze of
>> lime.
>> Cooked with 2 crumbled bay leaves, 1 teaspoon of oregano and a pinch of
>> salt. Added that to the beans with the can water, heated to simmer then
>> into the 250F oven for 2 hours. The beans are out of the park. Best
>> ever.
>> I think I will claim success on the beans. No improvemnet needed there.
>>
>> Paul
>
> Sounds tasty and creative. :-)

Yeah, the beans are awesome. I'll be making them often this way.

Paul

In article <ingvm9$j20$[email protected]>,
"Paul M. Cook" <[email protected]> wrote:

> > Would stabbing the roast allow more flavor inside?
>
> Did that. I think I just need to marinate for a longer period of time.
> Next time I think just a teaspoon of sugar, not a tablespoon like I wrote.
> That would be way too sweet. If I can get sour oranges I think that would
> be even better. These oranges were a tad bland.

Or add a spice that adds sweetness, such as Nutmeg, Mace or Ginger?
Fresh ginger and garlic together rock anyway. I cheat lately and
purchase Ginger/Garlic paste from the Indian spice section at Fiesta. <g>
It's very good!

> > Sounds tasty and creative. :-)
>
> Yeah, the beans are awesome. I'll be making them often this way.
>
> Paul

I just wish beans did not cause so much "wind". <sighs> I made some
Boston Baked Beans using up 1/2 jar of that excess Molasses I had on
hand and 2 cans of black beans. It was delicious but when one is going
to job interviews, beans need to be left out of the diet for awhile. <g>
Black Soy beans don't treat me that way and neither have ones that I've
allowed to sprout before cooking using the 3 day soak with multiple
water changes.

These canned beans really caused some problems. I'll be avoiding them
from here on out!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

"Paul M. Cook" <[email protected]> ha scritto nel messaggio
news:infuq6$828$[email protected]..
> 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.

I can smell it from here! Can't think when I will ever again see 1/2 cup of
lime juice, though.

"Giusi" <[email protected]> wrote in message
news:[email protected]..
>
> "Paul M. Cook" <[email protected]> ha scritto nel messaggio
> news:infuq6$828$[email protected]..
>> 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.
>
> I can smell it from here! Can't think when I will ever again see 1/2 cup
> of lime juice, though.


You'd think it would overpower the dish but in fact it didn't. I tried to
reverse engineer the perfect recipe once before and I used much more timid
amounts of lime juice. It didn't work out well. I tried the paste style
marinades with only a few tablespoons of citric acid and it just did not
work either. I could barely taste the citric juices.

Next attempt will include cumin and sugar and a longer marinade time.
Probably do that this weekend. This attempt was good but it can be a lot
better. I am thinking my oranges just did not have much flavor. I think I
will zest them next time.

Paul

On Tue, 5 Apr 2011 23:02:48 -0700, "Paul M. Cook" <[email protected]>
wrote:

>
>"Omelet" <[email protected]> wrote in message
>news[email protected]..
>> In article <ingmvf$n55$[email protected]>,
>> "Paul M. Cook" <[email protected]> wrote:
>>
>>> OK, this is good. First, the pork is not at all mushy. It has plenty of
>>> texture. The crust is divine. I think that is the best part. Janet is
>>> right, it needs something more. I think sweetness, yes. I will add a
>>> tablespoon of sugar to the next attempt. Also, a teaspoon of cumin.
>>> Cumin
>>> is definitely missing plus I will add more salt next time. I am close to
>>> the flavor I seek. More time in the marinade, too. Perhaps 18 hours next
>>> time. The crust is incredbibly good. I think just getting more flavor
>>> down
>>> deep into the meat will yield the result I am after.
>>
>> Would stabbing the roast allow more flavor inside?
>
>Did that. I think I just need to marinate for a longer period of time.
>Next time I think just a teaspoon of sugar, not a tablespoon like I wrote.
>That would be way too sweet. If I can get sour oranges I think that would
>be even better. These oranges were a tad bland.
>
snip
>
>Paul
>

There is a science behind marinades -- salt draws the moisture out of
the meat, then there is an equalization process where moisture goes
back into the meat drawing the flavorings in with the transfer.
Perhaps you should do a little 'Net research and see what proportions
will help you get the most flavors into the meat. I just don't know
the salt/liquid ratio off hand. Good luck
Janet

In article <inhcdb$r2j$[email protected]>,
"Paul M. Cook" <[email protected]> wrote:

> "Giusi" <[email protected]> wrote in message
> news:[email protected]..
> >
> > "Paul M. Cook" <[email protected]> ha scritto nel messaggio
> > news:infuq6$828$[email protected]..
> >> 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.
> >
> > I can smell it from here! Can't think when I will ever again see 1/2 cup
> > of lime juice, though.
>
>
> You'd think it would overpower the dish but in fact it didn't. I tried to
> reverse engineer the perfect recipe once before and I used much more timid
> amounts of lime juice. It didn't work out well. I tried the paste style
> marinades with only a few tablespoons of citric acid and it just did not
> work either. I could barely taste the citric juices.
>
> Next attempt will include cumin and sugar and a longer marinade time.
> Probably do that this weekend. This attempt was good but it can be a lot
> better. I am thinking my oranges just did not have much flavor. I think I
> will zest them next time.
>
> Paul

You could try Tangerine...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

On Apr 6, 2:39 am, "Paul M. Cook" <pmc...@gte.net> wrote:
> "Giusi" <decob...@gmail.com> wrote in message
>
> news:[email protected]..
>
>
>
>
>
> > "Paul M. Cook" <pmc...@gte.net> ha scritto nel messaggio
> >news:infuq6$828$[email protected]..
> >> 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.
>
> > I can smell it from here! Can't think when I will ever again see 1/2 cup
> > of lime juice, though.
>
> You'd think it would overpower the dish but in fact it didn't. I tried to
> reverse engineer the perfect recipe once before and I used much more timid
> amounts of lime juice. It didn't work out well. I tried the paste style
> marinades with only a few tablespoons of citric acid and it just did not
> work either. I could barely taste the citric juices.
>
> Next attempt will include cumin and sugar and a longer marinade time.
> Probably do that this weekend. This attempt was good but it can be a lot
> better. I am thinking my oranges just did not have much flavor. I think I
> will zest them next time.
>
Orange zest would be good, sour oranges better. Look for sour orange
juice in cans; if you find it you don't need the lime and lemon
juices, though you can use them if you like. Cumin would be good,
sugar doubtful. My experience assisting a Cuban friend with similar
dishes says one head of garlic is not nearly enough. Increasing the
marinade time would help flavorwise, don't know if it might threaten
too much textural breakdown from the acid. My friend always marinates
for a day or more. My version of Cuban-style black beans uses vinegar
(cider) rather than lemon juice. -aem

OK, good. Yeah, more garlic. This is my next attempt: I'm reducing the
lime and lemon. I'm going to try adding orange zest for bitterness and I
will crush the peppercorns this time. I'm going to add a little sugar for
this next run. I'm going to baste more often too.

Marinate 5 pounds of shoulder for 18-24 hours in:

1 cup orange juice
1/4 cup lemon juice
1/4 cup lime
1/4 cup oregano
1 teaspoon cumin
2 heads of garlic chopped
1 tablespoon salt
1 teaspoon sugar
3 crushed bay leaves
zest from the oranges
1/2 teaspoon crushed pepper corns

Cooking for 7 hours at 225F. Baste every hour.


----- Original Message -----

"aem" <[email protected]> wrote in message
news:[email protected]..
> On Apr 6, 2:39 am, "Paul M. Cook" <pmc...@gte.net> wrote:
>> "Giusi" <decob...@gmail.com> wrote in message
>>
>> news:[email protected]..
>>
>>
>>
>>
>>
>> > "Paul M. Cook" <pmc...@gte.net> ha scritto nel messaggio
>> >news:infuq6$828$[email protected]..
>> >> 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.
>>
>> > I can smell it from here! Can't think when I will ever again see 1/2
>> > cup
>> > of lime juice, though.
>>
>> You'd think it would overpower the dish but in fact it didn't. I tried
>> to
>> reverse engineer the perfect recipe once before and I used much more
>> timid
>> amounts of lime juice. It didn't work out well. I tried the paste style
>> marinades with only a few tablespoons of citric acid and it just did not
>> work either. I could barely taste the citric juices.
>>
>> Next attempt will include cumin and sugar and a longer marinade time.
>> Probably do that this weekend. This attempt was good but it can be a
>> lot
>> better. I am thinking my oranges just did not have much flavor. I think
>> I
>> will zest them next time.
>>
> Orange zest would be good, sour oranges better. Look for sour orange
> juice in cans; if you find it you don't need the lime and lemon
> juices, though you can use them if you like. Cumin would be good,
> sugar doubtful. My experience assisting a Cuban friend with similar
> dishes says one head of garlic is not nearly enough. Increasing the
> marinade time would help flavorwise, don't know if it might threaten
> too much textural breakdown from the acid. My friend always marinates
> for a day or more. My version of Cuban-style black beans uses vinegar
> (cider) rather than lemon juice. -aem
>
>

In article <[email protected]>,
"Giusi" <[email protected]> wrote:

> "Paul M. Cook" <[email protected]> ha scritto nel messaggio
> news:infuq6$828$[email protected]..
> > 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.
>
> I can smell it from here! Can't think when I will ever again see 1/2 cup of
> lime juice, though.

Shortage? Allergy? ??

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Apr 6, 4:55*pm, Ran e at Arabian Knits <arabiankn...@gmail.com>
wrote:
> In article <902k0jF64...@mid.individual.net>,
>
>
>
>
>
>
>
>
>
> *"Giusi" <decob...@gmail.com> wrote:
> > "Paul M. Cook" <pmc...@gte.net> ha scritto nel messaggio
> >news:infuq6$828$[email protected]..
> > > 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.
>
> > I can smell it from here! *Can't think when I will ever again see 1/2cup of
> > lime juice, though.
>
> * *Shortage? *Allergy? *??

That's pretty much lime juice unless you're making fresh sweetened
lime juice for cocktails. For one camping trip I squeezed a gallon of
lime juice with my Little Pro Plus. I used 77 limes. I also boiled
up a gallon of invert sugar syrup. Folks brought a lot of tequila
too. Just yesterday, my nephew emailed me saying that he really
missed that place, which is a creek out in the middle of nowhere.
>
> Regards,
> Ranee @ Arabian Knits

--Bryan

"Ranée at Arabian Knits" <[email protected]> ha scritto nel messaggio
>> I can smell it from here! Can't think when I will ever again see 1/2 cup
>> of
>> lime juice, though.
>
> Shortage? Allergy? ??

Just very uncommon here.

On Thu, 7 Apr 2011 09:28:46 +0200, "Giusi" <[email protected]> wrote:

>
> "Ranée at Arabian Knits" <[email protected]> ha scritto nel messaggio
> >> I can smell it from here! Can't think when I will ever again see 1/2 cup
> >> of
> >> lime juice, though.
> >
> > Shortage? Allergy? ??
>
> Just very uncommon here.
>
The things we take for granted are vast....

--

Today's mighty oak is just yesterday's nut that held its ground.

In article <[email protected]>,
sf <[email protected]> wrote:

> On Thu, 7 Apr 2011 09:28:46 +0200, "Giusi" <[email protected]> wrote:
>
> >
> > "Ranée at Arabian Knits" <[email protected]> ha scritto nel messaggio
> > >> I can smell it from here! Can't think when I will ever again see 1/2
> > >> cup
> > >> of
> > >> lime juice, though.
> > >
> > > Shortage? Allergy? ??
> >
> > Just very uncommon here.
> >
> The things we take for granted are vast....

Indeed... At one point last summer, small juicy limes were 25 for $1.00
at fiesta. And they are not Key Limes either! They shortly dropped to
10 for $1.00 and held that price for awhile. Now out of season, limes
are 3 for $1.00 in my area. Lemon prices vary but I've never seen them
for less than 5 for $1.00.

But they are both available all year round...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien