Oh my goodness that looks GOOD! And much more fail proof than normal roast pork, actually… D: So you tried it yourself? Do you end up with juicy pork (and maybe some juice in the pan)?
I’ve tried it a couple of times, with about 1kg/2lbs of neck-end, bone-in pork shoulder. I reduced the amount of salt to 1 teaspoon, and the amount of garlic cloves to 8, but kept everything else the same. Also reduced cooking time to 3 hours covered, 45 mins uncovered.
It still seemed to be pretty juicy, but most of what ended up in the pan was rendered fat. It was also one of the most delicious things I’ve ever eaten :P
If you have a slow-cooker, my housemates have also had success slow-cooking the same cut (rubbed with spices, rested on top of roughly chopped onions/apples) for about 6-8 hours, then finishing off in the oven to crisp up the outside a little. That works out a bit more juicy.
I strongly recommend this recipe: http://www.food.com/recipe/pernil-puerto-rican-pork-shoulder-115565 (with smaller quantities)
Oh my goodness that looks GOOD! And much more fail proof than normal roast pork, actually… D: So you tried it yourself? Do you end up with juicy pork (and maybe some juice in the pan)?
I’ve tried it a couple of times, with about 1kg/2lbs of neck-end, bone-in pork shoulder. I reduced the amount of salt to 1 teaspoon, and the amount of garlic cloves to 8, but kept everything else the same. Also reduced cooking time to 3 hours covered, 45 mins uncovered.
It still seemed to be pretty juicy, but most of what ended up in the pan was rendered fat. It was also one of the most delicious things I’ve ever eaten :P
If you have a slow-cooker, my housemates have also had success slow-cooking the same cut (rubbed with spices, rested on top of roughly chopped onions/apples) for about 6-8 hours, then finishing off in the oven to crisp up the outside a little. That works out a bit more juicy.
hahaha! cute!!