Pork shoulder ham
Votes: 1
Time: 12 hours 50 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This delicious holiday meat is made using a whole pork shoulder, bone-in and skin-on. Before marinating, make deep, parallel slits in the skin through the fat layer in a crisscross pattern. This will give your ham a more striking appearance and allow the marinade to penetrate deeper into the meat. The marinade combines aromatic herbs and spices, lime and orange juice, and smoked chipotle peppers in adobo sauce, which imbues the ham with a subtle yet delicious smoky flavor. Marinate the pork overnight, then roast it the next day until crispy on the outside and tender on the inside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pork shoulder on the bone with skin (2.2 - 2.5 kg)
- 6 cloves of garlic
- 2 tablespoons fresh oregano leaves
- 1 small bunch of cilantro
- 1 tbsp. l. ground cumin
- Juice of 4 limes
- Juice of 2 oranges
- 1 chipotle pepper in adobo sauce + 1 tsp. adobo sauce
- 1 cup extra-virgin olive oil
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Cooking the dish according to the recipe:
- Place the pork shoulder fat side up on a cutting board. Using a sharp knife, score the skin and fat, making diagonal cuts about 4 cm apart, cutting to allow the marinade to penetrate. Transfer the pork to a large zip-lock plastic bag and place it in a baking dish or bowl.
- Place the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tablespoons salt, and 1 tablespoon black pepper in a blender. Add the olive oil and blend until smooth. Pour the marinade over the pork, making sure to get into the deep cuts. Seal the bag and refrigerate overnight.
- Preheat oven to 175°C.
- Pour about 1 cm of water into a roasting pan with a rack installed. Remove the pork from the marinade and place it on the rack.
- Cover with foil and roast until the pork is tender when pierced with a fork and the skin is dark brown, 4 hours. Check the pork after 3.5 hours; if the skin isn't crispy, remove the foil and roast for an additional 30 minutes. Transfer the pork to a cutting board and let rest for 20 minutes, then slice into thick slices. Baste the pork with the pan juices and serve.
Categories:
recipe / Festive dishes / Dinner party / Main courses / Meat / Guy Fieri
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