Wednesday, March 17, 2010

Roasted Pork Shoulder with Citrus and Garlic

Slow Roasted Pork with Citrus and Garlic

Recipe can be found Here


  • 10 cloves garlic
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh thyme
  • 2 tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 4 bay leaves
  • Kosher salt and freshly ground pepper
  • 1 6-to-8-pound Boston butt pork shoulder
  • Juice of 6 oranges, peels reserved
  • Juice of 4 lemons, peels reserved
  • Juice of 4 limes
  • 1/4 cup Worcestershire sauce
  • 3/4 cup extra-virgin olive oil
  • 3 white onions, thinly sliced


Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.

Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.

Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.

Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.

So we tried this at girls night and I really did not like pork shoulder being roasted, I prefer it to be slow cooked I guess. But The flavors were awesome and I would totally replicate the flavors with maybe a pork tenderloin.

Monday, March 15, 2010

Chicken Noodle Soup

My attempt at chicken noodle soup. I really don't like soup. I don't remember the ingredients or recipe because I made it back in January. Sorry. It wasn't that good anyways.

Homemade Salsa

  • 4 large ripe tomates
  • 1/2 white onion (finely chopped)
  • 1/4 cup coarsely chopped cilantro
  • 2 green onions thinly sliced
  • 2 chipolte peppers in adobe sauce
  • 1 red jalapeno seeded & finely chopped
  • 1 garlic clove
  • juice of 1 lime
  • 1 tsp red wine vinegar
  • 2 tbsp olive oil
  • salt and pepper
1. Roast the tomatoes in the oven at 450 for 10 minutes
2. Remove seeds and skin from tomatoes.
3. Add Tomatoes, onion, cilantro, green onion, chipotle chilies, lime juice, vinegar, olive oil, and garlic to a food processor and pulse a few time ( you can pulse more if you like a less chunky salsa)

So this recipe was found by my roommate on AOL food (I can't find the link to link it). It's what we did since the original recipe called for a handheld blow torch (?) and some other kitchen goodies we don't have. It turned out wonderfully.