Let’s pig out with a cocktail!
While the pairing and sharing of wine is what one might expect at a meal, why not try mixing it up a bit with a cocktail that goes perfectly with this cuban-style pork roast? Put a little mojo into your evening!
Pernil Cuban Pork Roast
Prep Time: 45 Min + overnight or 8 hr marinating time
Cook Time: 4 Hr 30 Min
1 4 or 5 lb pork roast shoulder or fresh ham (ham that is not cured or smoked or cooked)
2 c sour orange or fresh lime or lemon juice
1 lg bay leaf
2 tsp dried oregano
2 tsp cumin powder
2 Tbsp salt and 1 teaspoon salt.
1/2 tsp black pepper
20 clove fresh garlic peeled, cloves can be left whole
cuban mojo sauce
2 lg onions sliced in thin rounds
1/2 c roast pork pan drippings
1/2 c reserved garlic and lime sauce mixture
- Buy a nice large pork shoulder — try to buy one with the skin on or at least a decent layer of fat. THE NIGHT BEFORE: Using a sharp paring knife, score the roast all over with 1″ deep markings. making sure to go all over the roast, top sides, bottom. Next: take 1 1/2 to 2 TBL of kosher salt and rub it all over the roast making sure it penetrates the scoring you created with the paring knife. If it is a very large fresh ham you might need to increase the salt to 3 tablespoons of salt. Please be careful with the knife when stabbing the pork so as to not cut yourself.
- Set aside the roast. Add the lime/lemon or sour orange juice, garlic cloves, bay leaf, cumin powder, oregano, pepper, 1 teaspoon salt in a blender. Blend on high until all is liquified. This is your Cuban Mojo. Pour one cup of the mojo in a jar, cover, and reserve for later. Pour the rest of the sauce all over the pork roast rubbing the mojo deep into the meat in the slits. The secret is to make sure you rub your pork meat with all this lime/garlic sauce making sure it is well incorporated into the meat. When done sprinkle a little more oregano, cumin, black pepper over the entire roast. Cover with aluminum foil; and refrigerate until the next day for roasting.
- Next day remove pork from fridge and let stand at room temperature for at least an hour. Put into a preheated 325 degree oven. Depending on how large a roast you have roast about 3 to 4 hours. Pour a half cup of the reserved mojo and baste your roast every hour. Roast is done when the juices run clear and the meat is tender. Do not cover with aluminum foil to roast. You can tent the roast with aluminum foil but do not crimp the edges all around. You want to roast your pork meat not steam it. I do not even tent mine. If the roast starts to get too brown on top tent it with the foil. Take a large piece of foil and fold in half then put over the roast leaving the sides open, no crimping. When done remove roast from the oven take out of the pan put into another pan. Let roast hang out for a bit to allow the juices to return to the meat before slicing and serving.
- In your pan there should be lots of pan drippings. Pour them into a frying pan over medium heat and add the onions and fry them in the drippings. Next take half cup of the reserved mojo from the refrigerator and pour into the onions sauteeing everything for about five minutes. After about 10 minutes slice all of your roast and pour the mojo with onions all over the meat mixing it well into all of the pork meat. Serve with Cuban black beans and rice.
Jalepeno and Cilantro Margarita
2 oz. Organic Jalapeno infused Cimarron silver Tequila
2 oz. Fresh Organic Lime Juice
1 oz. Organic Cilantro Water
1 Tbsp. Organic Agave Nectar
Shake and strain over fresh ice in margarita glass.
Half rim glass with organic agave nectar and sea salt.
Garnish with organic lime wheel.
*Infuse tequila at least 12 hours.
*Blend organic cilantro and minimal water.
**Excess organic cilantro water can be used in salad dressings or when cooking rice.