Simmering Cuban Pork --- Thanks Painter!

Fireball

Thanks Painter! I will be doing two Cuban Pork Roast this weekend. One will be cooked in the regular manner, The other will be done by adapting Painter's Simmering Pork recipe. It will be interesting to taste the differences in these two methods. I will report back after we eat the evidence.
Fireball

Carl T

Fireball,[p]I can't beleive I missed a post about Simmering Cuban Pork? (I must be slipping) This sounds great.[p]I did a search and located the post, but the links would not work. Any way to describe this again?[p]Carl T

Fireball

Carl T,
This dish is a amalgamation of two recipes. Part one from Bobby Que:
Puerco De Asado
1 tsp Oregano
1 Tblsp salt
1 tsp white pepper
3 garlic cloves
3 tablsp olive oil
Juice of 4 sour oranges
1/4 C dry white wine
Mix together and marinade at least overnight in the frig. This calls for a 5 pound pork butt.[p]Part two is from Painter.[p]I will take the pork and the marinade and put it in a ovenproof caserole and add enough water to cover ( about 2 cups) and egg it at 275 degrees for about 5 to 8 hours. [p]At the same time in another egg I will be doing a low and slow with a pork butt that has been marinated (see part one) . The typical low and slow about 250 at 1 1/2 hours per pound. I think I will take it to an internal temp of about 150 degrees. I will lpost the results.
Fireball

Carl T

Fireball,[p]Many thanks. Will try this one soon.[p]Carl T