Plans this weekend include Bruce Aidell's recipe for "Grill-Roasted Pork Shoulder Cuban Style" on the Weber for company. Just reading the ingredients, prep etc. makes me drool big-time...
Only thing that I'm questioning:
One of the ingredients he calls for is 1/2 cup freshly squeezed orange juice (sour oranges preferred).
I recently picked up a bottle of Goya's Naranja Agria (Bitter Orange) Marinade. I'm hoping that using it as a sub for the sour orange juice will work.
Does anyone have any experience using this product rather than sour orange juice?
There's also 1/2 cup of fresh lime juice and 1/4 Triple Sec or Grand Marnier included plus several other ingredients, none of which present a problem. I'm just concerned about the Goya product...
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