Saturday, October 19, 2013

Pork should with a different flair

I often combine methods and spices from different cultures that i have been exposed to.
An simple example is that i will often "toast" my spices the way i was taught to in Indian cooking.
This time i went a bit crazy, i did not want Pernil, but rather a traditional roast pork flavor.
Yet i wanted the tenderness that goes with a slow cooked pork.
The other thing i wished to incorporate was the flavor rum imparts to pork when used as a marinade.
You do not taste the rum, but something changes dramatically and it is something i love.

Pork Shoulder with apples

1 pork shoulder - remove layer of fat to make ChicharrĂ³ns
6 cloves garlic, whole
1 teaspoon ginger
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon parsley
1/4 teaspoon crushed hot pepper
2 cups rum
apple juice (~2 cups)
6 apples, cored, not peeled and halved

mix all of the dry ingredients together and set aside 1/2 half of it
make 6 deep cuts into the shoulder and place whole garlic in each one
place pork garlic slices down in a baking pan and pour the rum over it
place apples over it, covering the pork
rub the shoulder with the dry mix and place in the refrigerator for 24 hours
before cooking turn the pork over and rub with the remaining dry rub
ChicharrĂ³ns are cut into strips and then pieces and placed in a separate baking dish not covered
begin cooking the pork covered with foil at 250 F for 4 hours
add apple juice to maintain moisture
Increase to 320 F for 2 hours
Remove the foil and increase oven temperature to 385 for 30 minutes
remove and serve with the apples

ChicharrĂ³ns are ready at this time.