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Cuban or Puerto Rican pork roast recipe

spazita | May 31, 200810:49 AM

OK, this is a shot in the dark, but I'm hoping someone in Chowtown can help me out. About 8-9 years ago i found a recipe for a pork roast in one or the pricier cooking magazine, I think it was Saveur, Cook's Illustrated or one like that. Anyhow, it called for a bone-in cut of pork, preferably a pork shoulder. It also had to have the rind on (think smoked picnic cut but not smoked), As far as I can remember, the rind was removed in one piece, leaving as much of the fat cap as possible. A mixture of garlic, wine vinegar, lime juice( i think) was poured over the fat and the rind replaced. This was repeated every half hour or so. I can't remember the rest, I know there were more steps and I think I had to baste the rind every so often to soften it, but can't for the life of me remember, and of course I lost the recipe!! It turned out to be the BEST roast pork I have ever had!! I live in an apartment building and people from all floors were asking what the delicious smell was. So, if anyone out there can help me with this recipe, I would be very grateful! Thanks!


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