Oven-baked pork for the holiday table
Votes: 7
Time: 7 hours 50 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
The secret to this meat's juiciness and tenderness lies in its long, low-temperature roasting. A spicy paste of jalapeño, garlic, cumin, oregano, and smoky chipotle peppers imbues the pork with its superb flavor. The pork shoulder is rubbed with this paste before roasting. The spices form a stunning crust on the surface of the meat, and their flavors penetrate deep. This pork will be a main course on any holiday table. Serve thinly sliced and drizzled with lime juice.
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 weighing 3-4 kg with fat cap on top
- 6 cloves of garlic
- 1 large onion, chopped
- 1 jalapeno pepper, remove the membranes and seeds, finely chop the pepper
- 1/4 cup chopped fresh oregano leaves
- 1.5 tbsp. l. ground cumin
- 1.5 tsp ground chipotle pepper
- 1.5 tbsp. apple cider vinegar
- 1/4 cup good quality olive oil
- 1 bottle (750 ml) dry white wine, such as Pinot Grigio
- Lime wedges for serving
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Recipes with similar ingredients: pork, pork shoulder, white wine, jalapeno pepper, chipotle pepper, cumin, lime
Cooking the dish according to the recipe:
- Preheat the oven to 150°C. Check the temperature with an oven thermometer. It should be accurate!
- Using a sharp knife, create a lattice pattern on the fat cap. Using a small knife, make a dozen 1-cm-deep cuts on the top and sides of the pork to allow the spices to penetrate the meat better.
- Place the garlic, onion, jalapeño, and oregano in a food processor and pulse until finely chopped. Add the cumin, chili powder, 1 tablespoon salt, and 1.5 teaspoons black pepper and pulse for 30 seconds to form a paste. Add the vinegar and olive oil and pulse to incorporate. Rub the mixture all over the pork, including the sides and bottom, and place the meat in a large roasting pan, fat side up.
- Pour 2 cups of wine into the roasting pan and cover the entire pan tightly with foil. Bake for 2.5 hours, then remove the foil and bake for another 4-4.5 hours, until the meat is very, very tender when pierced with a fork. Add another 1 cup of wine every 2 hours to keep the roasting pan constantly saturated with liquid.
- Remove the roasting pan from the oven, cover it tightly with foil, and let the meat rest for 15-30 minutes. Slice, sprinkle with salt, and serve with lime wedges.
Categories:
recipe / Oven / Food processor / Winter dishes / Festive dishes / New Year / Christmas / Main courses / Meat / Tex-Mex / Ina Garten / The Barefoot Countess
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