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Oven-Roasted Pork Shoulder with Crispy Skin, Yellow Rice and Fried Plantain
Baked pork around the holidays is a must. This pork is seasoned with a flavorful blend of dried and fresh oregano, adobo, black pepper, a generous amount of minced garlic, green seasoning, onion and hot pepper. After days of marinating it is roasted low and slow. The result is succulent pork which is sliced to perfection. While pork in Trinidad is not cooked as long as pernil and definitely not shredded at the end of cooking, this recipe has a the base flavors that will go that extra mile if you wish. Just cook it longer and shred it apart after baking.
Roasted pork is served at our holiday gatherings with yellow rice and peas–as shown as well, fried or boiled plantains, stewed beans, callaloo, macaroni pie and possibly a potato salad–or with hops bread! Yum!!!
Printable recipes will be posted on blog soon.
5 to 10 pounds (2.3 to 4.5 kg) pork shoulder or pork butt
3 tablespoons dried oregano
4 teaspoons salt
1 tablespoon black pepper
1 tablespoon adobo seasoning
Handful of fresh oregano, minced
3 large Cuban oregano leaves, minced, optional
3 tablespoons minced garlic
2 tbs green seasoning
Hot pepper, to taste
Half onion, peeled
3 tablespoons oil
3 tablespoons vinegar
FIND MY KITCHEN FAVORITES- and Link to Slicer HERE: -including ingredients used HERE:
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