Recipe of the Night

Courtesy of the fine folks at reddit:

Buy yourself a nice meaty pork shoulder. 5 lbs should do nicely.

Bring that fucker home and get out a long, thin knife.

In a pilon (that’s a mortar and pestle gringo) smash up a few cloves of Garlic, some sazon, some, salt, some pepper, and some oil. Grind it up GOOD. Now you have another ghetto sofrito.

Take your knife and stab some holes in the pig. Twist the knife around so the holes get nice and wide.

Now, take some of your sofrito and stuff it into the holes. Don’t be shy blanco, ram it in there. Use the remainder to roughly coat the outside of the pig. RUB IT. CARESS IT. This pig died so that you may eat. Salt that shit all over the outside and crack some fucking pepper on there.

Set your oven for ~300 degrees

Throw the pork in skin side up and WAIT.

It’s going to take like 45 minutes a pound…

A warning: The smell is going to drive you fucking INSANE. You have to wait this part out. Farm work is the best cure.

After an an hour and a half, jab it with a meat thermometer, but remember to not rest it on the bone, or you will get a bad reading.

You should be at around 150-160 degrees. Now comes the fun part. CRANK the stove up to 400 degrees. This will give you an orgasmic, crispy skin that will make your pork rinds taste like year old carboard comparison.

At 170 ish? Pull that fucker out, but DON’T carve it up. You need to wait at least ten minutes otherwise all those sweet, sweet pig juices will dribble the fuck out. WAIT.

16 Comments

  1. So you take some pork, season it with some fairly standard seasonings, put it in the oven and then let it rest before carving? Not much of a recipe – that’s just standard roasting procedure for any piece of meat, isn’t it?

    So far I’ve had the best crackling by scoring, patting dry and then salting the skin, and then whacking it in a scorchingly hot pre-heated oven, turning the heat down to your required roasting temp after half an hour. This *early* heat seems to cause the skin to blister/crackle nicely. *Late* heat just seems to burn and toughen the skin in my oven. But I’m still trying to perfect the technique!

    1. The point is here (.) and you are – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – > way the fuck over here. Try to keep up with the group Rich.

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  2. After reading that recipe I had to go throw some bacon in the pan -that’s all the pork I have right now!

    And I clicked on Cooking with Coolio and found out one of my kids has an Amazon account! She’d better not be ordering stuff.

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