We ventured out a few weekends ago to drop off a Christmas present for a couple of our friends in the Heights.   It was actually the Saturday after Christmas and Nancy and Mike’s home was still magically decorated with whimsical lights dancing about in all the trees and around their porch.  We got to meet their precious 7-yr old grand daughter, Riley, and four out of five of their fur babies (I think one may have been in time out for not playing nice).

It was an impromptu trip that turned into one of the most pleasant evenings we’ve had in a long time.  We spent the majority of the night sitting outside on big comfy chairs, sipping wine and sharing conversation . . . I discovered mini Prosecco bottles that were the perfect CUC-size servings!

Nancy heated up leftovers for us and a new recipe was shared between friends!  It was ahhhmazing to say the least!  We had pasteles, which are Puerto Rican type tamales (instead of masa, the base is made of plantains and they are wrapped in banana leaves and steamed).  She also made arroz con gandules (which is not your typical rice and beans—this dish is so flavorful!) and we had fried plantains and this heavenly pork that I couldn’t get out of my head! So I had to CUC it!

Mine did not compare to Ms. Nancy’s incredible dish. . . . But it wasn’t too shabby! 😉

Here’s what you’ll need:

BUY:

• 1 bone-in, skin-on pork shoulder (mine was about 7 lbs and I could not find a shoulder with skin still on it at HEB, so I settled for a skinless shoulder)
• ½ cup of olive oil
• 3-5 cloves of garlic, chopped
• 1 tbsp (dried oregano)
• ½ cup chopped parsley
• *If you have this, if not, it is not necessary*  A couple of twigs of fresh rosemary and /or thyme
• 3 tsp Adobo All-Purpose Seasoning

• 1 tsp coarse ground black pepper
• 1 tsp ground white pepper
• 1 tsp onion powder
• 2 whole onions
• 2 cups of red wine (you can use whatever you have, I used a Pinot Noir)

The other half of the wine (to be consumed during the cooking process)

 PREP:

• Rinse and dry the pork shoulder with a paper towel. 
• Score the skin and poke holes throughout the meat (I used a small knife to make slices all over the meat)
• In a bowl, mix all of the dry ingredients (except the rosemary and thyme) with the olive oil. 
• Rub the meat with this mixture, making sure to push the rub in the slits as much as you can.  You want this rub everywhere on the meat.

I did not marinade my shoulder, but it tasted exactly how I wanted it to come out!  If you have time, it may be a good idea to cover tightly and marinade in the fridge for up to an hour.

CUC:

1. Preheat the oven to 375 degrees.
2. Quarter the onions and use them as a rack (I didn’t have a rack available at the time, so I laid the meat on the onions – which worked fabulously)
3. Place the meat (skin side up) on a rack (or onion layer) inside of a cooking pan
4. Place the rosemary and thyme in the bottom, add the wine and cover the pan tightly with aluminum foil
5. I cooked my pork shoulder for 3 ½ (closer to 4) hours.  I uncovered it once every hour to make sure to add more wine or water if necessary.

I recommend you serve this with Hawaiian rolls and a grainy mustard . . .  mmmmm!

It.was.perfect.

 Thanks again for the inspiration, Nancy! 

The highlight of my evening was definitely chatting and drawing with Riley!

Puerto Rican Style Roasted Pork Shoulder

2015-01-06 09:24:35

Serves 6

A delicious pork that is slowly roasted to tender perfection. Full of flavor!

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Prep Time

1 hr

Total Time

5 hr

Prep Time

1 hr

Total Time

5 hr

BUY

1. 1 bone-in, skin-on pork shoulder (mine was about 7 lbs and I could not find a shoulder with skin still on it at HEB, so I settled for a skinless shoulder)
2. ½ cup of olive oil
3. 3-5 cloves of garlic, chopped
4. 1 tbsp (dried oregano)
5. ½ cup chopped parsley
6. *If you have this, if not, it is not necessary* A couple of twigs of fresh rosemary and /or thyme
7. 3 tsp Adobo All-Purpose Seasoning
8. 1 tsp coarse ground black pepper
9. 1 tsp ground white pepper
10. 1 tsp onion powder
11. 2 whole onions
12. 2 cups of red wine (you can use whatever you have, I used a Pinot Noir)
13. The other half of the wine (to be consumed during the cooking process)

PREP

1. Rinse and dry the pork shoulder with a paper towel.
2. Score the skin and poke holes throughout the meat (I used a small knife to make slices all over the meat)
3. In a bowl, mix all of the dry ingredients (except the rosemary and thyme) with the olive oil.
4. Rub the meat with this mixture, making sure to push the rub in the slits as much as you can. You want this rub everywhere on the meat.
5. I did not marinade my shoulder, but it tasted exactly how I wanted it to come out! If you have time, it may be a good idea to cover tightly and marinade in the fridge for up to an hour.

CUC

1. Preheat the oven to 375 degrees.
2. Quarter the onions and use them as a rack (I didn’t have a rack available at the time, so I laid the meat on the onions – which worked fabulously)
3. Place the meat (skin side up) on a rack (or onion layer) inside of a cooking pan
4. Place the rosemary and thyme in the bottom, add the wine and cover the pan tightly with aluminum foil
5. I cooked my pork shoulder for 3 ½ hours. I uncovered it once every hour to make sure to add more wine or water if necessary.
6. I recommend you serve this with Hawaiian rolls and a grainy mustard.

By Cuc Lam

Just Cuc It! https://justcucit.com/