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It is best to start marinating the pork 24-48 hours before it is served.
Ingredients:
4 lbs. Pork Shoulder
1/2 Cup Olive Oil
1 cup chopped cilantro
2 tablespoons of dried oregano
8 garlic cloves
1 tsp pepper
1 tablespoon plus 1 teaspoon of salt
4-6 cups of beer
1/4 cup of kosher salt
2 tsp of black pepper
1 cup of flour
2 tablespoons of vegetable oil
Preparation Instructions:
Wash thawed pork shoulder with cold water and use a small paring knife to make deep holes on the meat side (not on the skin side). Set aside.
To make the marinade, add the garlic, cilantro, oregano, salt and pepper to a food processor and combine by slowly adding the olive oil until a finely ground paste is made. Rub the mixture all over the meat, making sure to get enough into the slits in the meat. Place the pork shoulder in a deep container such as a bowl or bucket and add 4-6 cups of beer to cover. Cover the container and put in the refrigerator up to 48 hours before it will be cooked and served.
Take the pork out of the beer mixture and pat dry with paper towels to remove excess moisture. Spread flour on a clean surface and dredge all sides of the pork.
Meanwhile in a large sauté pan, heat the oil over high heat. Sauté each side until golden brown (about 6-8 minutes on each side). Put the pork skin-side up in a dutch oven or roasting pan. Add enough of the reserved beer marinating liquid to cover the pork half-way up the sides. Put in the oven at 325 F for approximately 3 hours or until the temperature reaches 145 F and the skin is crispy. Remove from the oven, drain off the cooking liquid and let the meat rest for approximately 10 minutes.
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