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La Belle Cuisine
Mexican Roast Pork
Food & Wine 2000:
an Entire Year's Recipes from
America's Favorite Food Magazine
Food & Wine Books, Editor in Chief Judith Hill,
2000, American Express Publishing Corp.
 
Food & Wine - One Year Subscription
6 to 8
servings
“This
highly seasoned, richly flavored meat that’s cooked until it’s falling
off
the bone is delicious in Cuban Sandwiches [recipe follows], wrapped
in warm
tortillas,
or served with rice and beans. Allow time for the pork
to marinate
overnight.”
One 8-pound whole fresh pork shoulder, boned
1 1/2 tablespoons minced garlic
1 cup plus 2 tablespoons white vinegar
3/4 cup fresh lime juice
1/4 cup fresh grapefruit juice
1/4 cup fresh orange juice
2 tablespoons dried oregano, crumbled
1 tablespoon freshly ground pepper
1 teaspoon Goya adobo
seasoning [or
adobo]
1 teaspoon Goya Sazón with
Coriander and Annato
1 large green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1. Set the pork shoulder on a work surface. Using a small,
sharp knife,
make 1-inch-long slashes in the skin, about 2 inches apart. Rub
the
garlic into the slashes and along the underside of the pork shoulder.
2. In a large glass or ceramic bowl, combine the vinegar
with the lime
juice, grapefruit juice, orange juice, oregano, pepper, adobo
seasoning
and Sazón. Stir in the green bell pepper and then add the pork,
skin
side up. Refrigerate overnight, turning the meat once or twice. Bring
to room temperature before cooking.
3. Preheat the oven to 400 degrees F. Transfer the pork shoulder
and its marinade to a roasting pan. Cover with foil and roast for about 3
hours,
or until the meat is very tender. Let the pork cool in the liquid.
Transfer
the pork to a cutting board and discard the skin and fat. Strain
the pan
juices into a glass measure and skim off the fat. Slice or shred the
pork meat before serving. Pas the pan juices separately.
Make
ahead: The roast pork and its pan juices can be refrigerated
for up to 3
days.
Cuban Sandwiches
Makes 6
sandwiches
“Chipotle mayonnaise gives this Cuban classic a Mexican twist.
You can use
a
loaf of soft Italian bread instead of rolls.”
1/2 cup mayonnaise
4 canned chipotle chiles in adobo
6 long sandwich rolls, split in half
6 thin slices Black Forest ham
12 thin slices imported Swiss cheese
2 kosher dill pickles, thinly sliced lengthwise
1 1/2 pounds Mexican Roast Pork [recipe above],
thinly sliced or
shredded
(about 3 cups), plus
reserved pan juices
Salt
1. In a mini-processor, combine the mayonnaise and chipotles
and process until smooth. Spread the cut sides of the rolls with the
chipotle mayon-
naise. Assemble sandwiches with the ham, cheese, pickles and
pork.
Top the meat with a spoonful of the pork pan juices and season with
salt. Close the sandwiches; tuck in any overhanging filling.
2. Preheat the oven to 325 degrees F. Set a large griddle over
moderately
low heat. Arrange the sandwiches on the griddle; cover with a
large
baking sheet weighted down with several heavy skillets. Cook the
sandwiches, turning once, until crisp outside, about 6 minutes.
3. Transfer the sandwiches to a cookie sheet and bake until
the cheese is melted, about 8 minutes. Cut the baked sandwiches in half and
serve immediately, passing the remaining pan juices separately.
- Richard
Ampudia, Café Habana, New York City
Beer –
Any good microbrew would be great with this flavorful pork, ham
and cheese
sandwich. A Dos Equis or a Red Stripe would be an easy match.
Featured Archive Recipes:
Roast Pork Calypso Style
Caribbean Feast from the White Dog Cafe
Caribbean Jerk-Style Roast Fresh Ham
(Michael Lomonaco)
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