Steel-Drum Pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 6 lb bone-in pork shoulder, scored lightly2 large heads garlic, peeled and separated3 tbsp coarse salt2 tbsp ground black pepper¾ c orange juice¾ c lime juice1 ½ c onions, sliced thin1 tbsp oregano½ c chicken stock1 c white wine
Make a paste of garlic, salt and pepper.
Combine orange and lime juices, onions and oregano.
Add paste and blend well.
Heat chicken stock and wine until almost boiling. Pour over liquid over the rest of the marinade.
Allow to cool.
Pour over the room-temperature pork. Place in refrigerator.
Marinate 3 days, turning once each day.
Preheat oven to 275F.
Place pork and marinade into a large roasting dish and cook 9-10 hours.
Every hour, baste pork with the marinade and juices. If meat begins to over-brown, cover in foil.
Shred pork and serve over mashed yucca or rice. Sauce with remaining, strained marinade.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Combine orange and lime juices, onions and oregano.
Add paste and blend well.
Heat chicken stock and wine until almost boiling. Pour over liquid over the rest of the marinade.
Allow to cool.
Pour over the room-temperature pork. Place in refrigerator.
Marinate 3 days, turning once each day.
Preheat oven to 275F.
Place pork and marinade into a large roasting dish and cook 9-10 hours.
Every hour, baste pork with the marinade and juices. If meat begins to over-brown, cover in foil.
Shred pork and serve over mashed yucca or rice. Sauce with remaining, strained marinade.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 561.0
- Total Fat: 29.8 g
- Cholesterol: 158.0 mg
- Sodium: 200.0 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.8 g
- Protein: 57.4 g
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