pork roast

[janef]

I have been given a pork shoulder butt roast and have no clue what to do with it! Any suggestions?

[Gail]

I'm always looking for excuses to give out Cuban recipes. This is one of my favorites, and you can make it with pork shoulder as well as leg... Check out the Pierna de Puerco Asada (Roast Leg of Pork Creole) at: www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20000711-1-000017.html (http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20000711-1-000017.html)

Good luck!




[This message has been edited by Gail (edited 09-10-2000).]

[Zinnia]

The name of this recipe sounds kinda funny but I have tried it and it is very good http://www.cookinglight.com/bbs/smile.gif. It serves 8-10 though so you can halve it if you want. http://www.cookinglight.com/bbs/smile.gif Zinnia

Tangy Marinated Roast Pork Butt

1/2 c. cider vinegar
1/4 c. salad oil
1 & 1/2 t. salt
1/2 t. dried oregano
1/4 t. freshly ground pepper
2 cloves garlic, minced
1 lg. onion, finely chopped
1 can (4oz.) pimientos, seeded & chopped
1 boneless pork butt roast (4 to 5 lbs.)
Chopped parsley, for garnish

In a blender or jar, combine vinegar, oil, salt, oregano, pepper, & garlic; whirl or shake until blended. Add onion & pimientos.
Butterfly roast horizontally through center,& open flat. Place meat on cutting board & score fat side diagonally w/ 1/2-inch deep cuts, making about 3-inch squares.
Place meat, scored side up, in a glass baking dish. Pour marinade over roast, spreading onions & pimientos evenly. Cover & refrigerate for 2 to 3 hours.
Preheat oven to 325 degrees. Remove pork from dish reserving marinade w/ most of the on. & pim.. Place meat, fat side up, on a rack in shallow roasting pan. Spoon on some of the marinade. Roast, uncovered, adding marinade occasionally, for about 2 hours or until meat thermometer registers 170 degrees.
To serve, cut meat into squares along scored lines. Reheat remaining marinade for sauce; spoon over meat & sprinkle w/ chopped parsley.

[Gail]

In the middle of the night, my eyes suddenly flew open and I thought, "Chile verde!" (Wonderful the way these things come to me in the middle of the night...) Anyway, Lorilei just recently posted a recipe for it and it utilizes pork shoulder. You'll find it on Vanessa's "what to do with tomatillos" thread from about 7 - 10 days ago.