Steel-Drum Pork
From jo_jo_ba 16 years ago
- 6-00 minutes to make
- Serves 10
A great Caribbean inspired pulled pork inspired by a recipe from the Four Seasons hotel in Vancouver. Great over rice, mashed yucca root (or potatoes) or on good crusty bread!
Ingredients
- 1 6 lb bone-in pork shoulder, scored lightly shopping list
- 2 large heads garlic, peeled and separated shopping list
- 3 tbsp coarse salt shopping list
- 2 tbsp ground black pepper shopping list
- ¾ c orange juice shopping list
- ¾ c lime juice shopping list
- 1 ½ c onions, sliced thin shopping list
- 1 tbsp oregano shopping list
- ½ c chicken stock shopping list
- 1 c white wine shopping list
How to make it
- Make a paste of garlic, salt and pepper.
- Combine orange and lime juices, onions and oregano.
- Add paste and blend well.
- Heat chicken stock and wine until almost boiling. Pour over liquid over the rest of the marinade.
- Allow to cool.
- Pour over the room-temperature pork. Place in refrigerator.
- Marinate 3 days, turning once each day.
- Preheat oven to 275F.
- Place pork and marinade into a large roasting dish and cook 9-10 hours.
- Every hour, baste pork with the marinade and juices. If meat begins to over-brown, cover in foil.
- Shred pork and serve over mashed yucca or rice. Sauce with remaining, strained marinade.
The Rating
Reviewed by 1 people-
Oh, Thank you, thank you, thank you. For posting this. I have been looking for a recipe like this. I could never find one I liked. THIS IS PERFECT!! Great Post! For me anyway! :)
recipediva
in Pittsburgh loved it
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