Subj : St. Conrad 15
To   : All
From : Dave Drum
Date : Thu Feb 18 2021 17:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Conrad's Roast Pork Shoulder Caribbean Style
 Categories: Potk, Vegetables, Herbs, Citrus
      Yield: 8 Servings
 
      5 lb Bone-in pork shoulder roast
      1 md Onion; thick sliced
      1    Head garlic; cloves peeled
      2 tb Dried oregano
      2 ts Cumin seed
      2 ts Salt
      1 ts Black peppercorns
      2    Bay leaves
      1 tb Oil
      1    Orange; zest & juice
      1    Lemon; zest & juice
      1    Bitter orange (Seville);
           - juiced
           +=OR=+
    1/2    Juice of one navel orange
           +=AND=+
    1/2    Juice of one lime
 
  Using a sharp knife make several shallow cuts (about
  1/2" deep) in the pork, place in a glass or ceramic
  roasting pan. Spread the onion slices on the bottom of
  the pan.
  
  Place the rest of the ingredients in a food processor or
  blender and process to make a paste. Rub the pork with
  the mixture on all sides, making sure it goes into the
  cuts. Place pork on top of the onions.
  
  Cover with plastic wrap and refrigerate for about 4
  hours, turning once, leaving the fat side up for
  cooking.
  
  Set the oven @ 450ºF/232ºC.
  
  Place the pork in the middle rack of the oven. After 30
  minutes turn down the temperature to 325 degrees and
  cook an additional 2 hours, basting every 30 minutes or
  so with its own juices.
  
  Plan for a total of 25 to 30 minutes per pound.
  
  Remove the pork from the oven and allow to rest 15
  minutes before carving, discard onions.
  
  Yield: 8 servings
  
  RECIPE FROM: https://garyleosconrad.iga.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I passed my ethics exam.  I cheated, of course.
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