seriously, if you only have ONE cookbook, get mark bittman's _how to cook everything_. yeah, it's a bit of a lofty title but the book is solid. anyway, here's a tried-and-true recipe from it, one i've done many times and just did again last night.
puerto rican pork shoulder
take a medium onion, 2 tbps fresh oregano, 4 cloves garlic, 2 tsp fresh ground black pepper, 1 tbsp salt, and chop in a food processor. drizzle peanut oil (~2 tbps or so), until you get a good paste going. scrape the sides as necessary. add in 2 tbsp of cider vinegar, and mix well.
trim fat and skin from the pork shoulder (it should be around 5-7 lbs, bone-in). take the paste and rub it all over the pork, into the nooks and crannies too. let sit in the fridge overnight (hint - cover it in some sorta bag unless you want yr fridge to smell like an onion).
roast the pork at 350F, turning every 30 min or so and baste w/ the juices. cook for about 3 hrs.
this tastes so good you won't believe it. esp the crusty bits. :dancing:
puerto rican pork shoulder
take a medium onion, 2 tbps fresh oregano, 4 cloves garlic, 2 tsp fresh ground black pepper, 1 tbsp salt, and chop in a food processor. drizzle peanut oil (~2 tbps or so), until you get a good paste going. scrape the sides as necessary. add in 2 tbsp of cider vinegar, and mix well.
trim fat and skin from the pork shoulder (it should be around 5-7 lbs, bone-in). take the paste and rub it all over the pork, into the nooks and crannies too. let sit in the fridge overnight (hint - cover it in some sorta bag unless you want yr fridge to smell like an onion).
roast the pork at 350F, turning every 30 min or so and baste w/ the juices. cook for about 3 hrs.
this tastes so good you won't believe it. esp the crusty bits. :dancing:
