Page 40 - JSSI Holiday Cookbook
P. 40

Main Courses: Beef, Pork and Lamb

        Number of Servings: 2-4

        Prep Time: 1 hour

        Personal Notes:Notes:Notes:Notes:
        Personal
        Personal         very tasty play around with it Enjoy best regards
        Personal
        Ian
        Roasted Pork ShoulderRoasted Pork ShoulderRoasted Pork ShoulderRoasted Pork Shoulder
                                                             Carlos Deleon

        8 lb pork [3.63 kg] (leg of ham)8 lb pork [3.63 kg] (leg of ham)8 lb pork [3.63 kg] (leg of ham)8 lb pork [3.63 kg] (leg of ham)
        1 lime1 lime1 lime1 lime

        For the seasoningFor the seasoningFor the seasoningFor the seasoning
        ½ cup of brined pitted olives (throw away the brine)½ cup of brined pitted olives (throw away the brine)½ cup of brined pitted olives (throw away the brine)½ cup of brined pitted olives (throw away the brine)
        ½ cup capers½ cup capers½ cup capers½ cup capers
        1 large onion1 large onion1 large onion1 large onion
        8 cloves garlic , peeled8 cloves garlic , peeled8 cloves garlic , peeled8 cloves garlic , peeled
        1 tablespoon parsley finely diced1 tablespoon parsley finely diced1 tablespoon parsley finely diced1 tablespoon parsley finely diced
        4 tablespoons oregano4 tablespoons oregano4 tablespoons oregano4 tablespoons oregano
        2 tablespoons pepper2 tablespoons pepper2 tablespoons pepper2 tablespoons pepper
        2 bell peppers diced into small cubes2 bell peppers diced into small cubes2 bell peppers diced into small cubes2 bell peppers diced into small cubes
        4 tablespoons bitter orange juice , or lime juice4 tablespoons bitter orange juice , or lime juice4 tablespoons bitter orange juice , or lime juice4 tablespoons bitter orange juice , or lime juice
        3 tablespoons salt3 tablespoons salt3 tablespoons salt3 tablespoons salt

        Making seasoning: Mix in all the ingredients for the seasoning in a
        blender to obtain a coarse paste.

        Seasoning meat: Carve deep holes in the meat on the opposite side
        of the skin. Keep a distance of about 3 inches between each hole.
        Scrub with the lime, getting the juice into the cuts.
                          mixture,
        spread the remaining seasoning on the surface (the side opposite to
        the skin).
                                  the
        roast will just boil in its own juices when cooked. Place skin­side
        up.
        Cover tightly with aluminum foil, and let it rest in the fridge for at
        least 5 hours before cooking (best if 24 hrs).
        Heating oven: Pre­heat the oven to 300°F [150°C].
                          thermometer
                              time,
                              the
        ham.



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