Roasted Pork
This is my favorite way to prepare pork. Though it takes a bit of time, the results will not disappoint. Use a pork shoulder or picnic roast. You can make this in the oven and it will be quite delicious, but I prefer a low charcoal fire, where it is smoked for about five hours.
Ingredients:
6-8 pound Pork Shoulder or Leg Roast
3 tablespoons of Garlic
2 teaspoons of Oregano
2 teaspoons of Cumin
2 Bay Leaves – crumbled
3 teaspoons of Salt
2 teaspoons of Pepper
Directions:
Wash the roast and dry, season generously, lean side first; I let it sit seasoned for about an hour. Place the roast on a sheet of tin foil that has had several holes poked through it. Let it roast, fat side up, for around five hours, covered with the lid. When the fat hardens, becoming crackling, I usually tap it, looking for a hollow sound, which tells me it is cooked – you can of course measure the internal temperature of around 200 degrees.
While I love a good barbecue sauce, this pork needs nothing other than perhaps a nice piece of Cuban bread!
