Slow and Low Pork Roast Recipe

When it comes to cooking large, fatty cuts of pork, the best way to achieve tender, delicious meat is to cook it over low, slow heat. This recipe takes a few hours to cook, but the result is amazing meat that will go well on anything from barbecue sandwiches, a bed of rice for a quick lunch, tortillas at night, tacos and just about anything. that you want. .

Recipe developer Michelle McGlinn came up with this delicious, easy-to-make recipe for a beginner. “It’s very difficult to spoil, especially if you prefer to be very discreet! Marinate, put in the oven and let the heat do the work. You can leave it for hours, and it should only become more tender,” shares McGlinn.

This wonderful recipe has a lot to love, but McGlinn explains it best: “I love that this recipe is foolproof, juicy and delicious. It takes a lot of time to make, but I love recipes like this. ” Lots of care, she says, goes into this thoughtful preparation, which is inspired by Cuban mojo. “You can taste the effort that goes into the low, slow roasts in the tenderness, juiciness and of course – the bark!”

Gather the ingredients for this low and slow pork butt

Start by making sure you have all the necessary ingredients. For this mojo-inspired pork, you’ll need bone-in pork shoulder roast, sazón (a Latin American spice blend that typically contains achiote, aka annatto), cumin, cinnamon, chili powder, olive oil, salt, black pepper, lime, orange juice, a sliced ​​orange and garlic cloves.

Once you have these items, you can make this low and slow pork roast.

Make the marinade

Get out a small bowl and start adding your spices for the marinade. This includes sazón, oregano, cumin, cinnamon, chili powder, olive oil, salt, black pepper, and lime juice. Use a whisk to mix everything together. Discover your delicious Cuban-inspired marinade for your pork butt.

Marinate the pork

Place the pork butt on a clean surface and pour the marinade over it. Using your hands, massage the marinade into the meat, making sure to evenly coat all sides and crevices, which will help add flavor to every bite.

Add orange and garlic

Transfer pork butt to a shallow baking dish or Dutch oven. Pour the orange juice over the top of the pork butt. Then add the orange slices and garlic to the meat. Use plastic wrap to cover the meat, then put it back in the fridge for at least 8 hours, ideally overnight.

“Mojo uses lime and orange combined with spices like oregano, cinnamon and cumin to give the pork a juicy, bright flavor,” says McGlinn, but the citrus does more than add flavor. : the dish “also uses orange juice to tenderize and moisten the pork overnight.”

Prepare the pork butt

Once you are ready to cook the pork butt, preheat your oven to 450F. Take the pork out of the fridge and let it come to room temperature while the oven preheats. Then lay out a rack on a large baking sheet and place the pork butt on the rack. Arrange a few slices of orange under the pork butt.

Cook the meat

Once the oven has finished preheating, it’s time to cook. Put the pork in the oven and cook for 20 minutes at 450 F. The pork will begin to brown during this time. After the 20 minutes is up, lower the heat to 250 F and roast for 5 to 9 hours, or until the pork has a crispy black rind and you can easily pull it apart.

If you are cooking two small roasts, the cooking time will be around 5-6 hours. If you have a massive roast (like a 5 pound), you’re looking at 6-9 hours.

Serve and enjoy your pork

Once you take the pork out of the oven, use a knife to cut it into large chunks. Alternatively, shred it with two forks if you opt for pulled pork. The great part about this recipe is that there are so many ways to serve it. “My family loves stuffing pork into soft savory arepas with cilantro and onions, and it’s easy to have leftovers in soft taco shells with salsa and avocado,” says McGlinn. “This pig, built like a mojo pig, would also make delicious cubano sandwiches!” You can also go the American BBQ route and serve it on hamburger buns.

Leftovers keep very well. “I would recommend refrigerating in an airtight container and eating within a week. This makes great meal prep because it reheats so well and lasts safely through a good work week,” McGlinn shares.

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