Pork Dinner
Tonight's dinner family meal is gonna be a roast Pork Shoulder Picnic. My family doesn't buy this cut that often or at all for that matter. I think the first time I had it was when I was 20 or so, and my mother just cooked it as ham. Because even though it's the pigs front leg it taste like shank meat from the rear. I guess its used in Central/Puerto Rican/Cuban style meat meals. My mother is gonna be cooking mash potatoes with it and I'm probably going to carrots and green beans with it.
This is what I marinated the Picnic in:
With the Pork shoulder I took it out of its package to rinse and pat dried to trim off some of its excess fat. My cut of the shoulder only had its thick skin on mostly one side that I left on but crisscross cuts into and puncture holes in. On the mostly meat side I trim the fat from it and made puncture holes on that side. Next I minced 5 garlic clove an added all the dried spices into a bowl together and then add the Olive Oil to the mixture.
Next I lay down a single strip of plastic wrap and placed the shoulder in the middle of it. Then I place half of the seasoning on one side the cut and worked it in, flip it and place the rest on the other side.
Then I use the broad side of the chopping knife to tap the 3 cloves of garlic and slice them into strips and stuck them into the puncture holes.
Finally I wrap the meat in the plastic wrap, I used 3-4 cuts to make sure it didn't leak out. And place it in the fridge to marinate for two hour.
I had to take it out for today meal, but from what I read on the web its best to let it sit for at least 24 hr or over night. When I took out the meat I began fixing the oven temp to 350 F on bake. I let the meat sit at room temp for 30 minutes, then place the roasting pan on the stove to heat up with 4 Tb Olive Oil to sear(?) the outside of the meat. Searing the skin side first and shifting the meat to make sure all sides where cooked, I then let the meat rest on a plate while I place sliced onions in the pan of oil/juice for a bit with a small can of chicken broth for 5 minutes before placing some skinned and slice carrots and meat(fat side up) on top of the onion/broth.
Turn off stove top and place tin foil over shoulder and place in oven for 2 hours. After the two hours remove from oven and take tin foil off and flip the shoulder and place back in until meat reaches the internal temperature of 170 F. Take out and let it rest for 10 to 15 minute before cutting into to dish out and serve.
This is what I marinated the Picnic in:
- 2/3 Tb Olive Oil
- 5 Clove Garlic, mince finely
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Ground Oregano(English I believe)
- 1/2 tsp Pure Ground Black Pepper
- 1.4 tsp Sea Salt
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Thyme
- 1/4 tsp Ground Cumin
- 1/4 tsp Ground Mustard
- 1/4 tsp Paprika
With the Pork shoulder I took it out of its package to rinse and pat dried to trim off some of its excess fat. My cut of the shoulder only had its thick skin on mostly one side that I left on but crisscross cuts into and puncture holes in. On the mostly meat side I trim the fat from it and made puncture holes on that side. Next I minced 5 garlic clove an added all the dried spices into a bowl together and then add the Olive Oil to the mixture.
Next I lay down a single strip of plastic wrap and placed the shoulder in the middle of it. Then I place half of the seasoning on one side the cut and worked it in, flip it and place the rest on the other side.
Then I use the broad side of the chopping knife to tap the 3 cloves of garlic and slice them into strips and stuck them into the puncture holes.
Finally I wrap the meat in the plastic wrap, I used 3-4 cuts to make sure it didn't leak out. And place it in the fridge to marinate for two hour.
I had to take it out for today meal, but from what I read on the web its best to let it sit for at least 24 hr or over night. When I took out the meat I began fixing the oven temp to 350 F on bake. I let the meat sit at room temp for 30 minutes, then place the roasting pan on the stove to heat up with 4 Tb Olive Oil to sear(?) the outside of the meat. Searing the skin side first and shifting the meat to make sure all sides where cooked, I then let the meat rest on a plate while I place sliced onions in the pan of oil/juice for a bit with a small can of chicken broth for 5 minutes before placing some skinned and slice carrots and meat(fat side up) on top of the onion/broth.
Turn off stove top and place tin foil over shoulder and place in oven for 2 hours. After the two hours remove from oven and take tin foil off and flip the shoulder and place back in until meat reaches the internal temperature of 170 F. Take out and let it rest for 10 to 15 minute before cutting into to dish out and serve.