Reply to thread

Message: [QUOTE="KellySyracuse, post: 1642431, member: 1644"] This roast pork recipe takes some preparation, you need let it sit for a day in rub and then roast it the day before gameday. On game day I take the shredded pork and put in on a flour tortilla, add cheese and fold it in half. Wrap them individually in a foil packet and toss on the grill to heat. Serve with salsa and sour cream on the side. You can also add jalapeno slices to the wraps too. [B][U]Puerto Rican Roast Pork[/U][/B] 1 cup chopped fresh cilantro leaves 1 onion chopped coarse 1/4 cup kosher salt 1/4 cup olive oil 10 garlic cloves peeled 2 tablespoons pepper 1 tablespoon dried oregano 1 tablespoon ground cumin 1 7lb bone in pork picnic shoulder 1 tablespoon grated lime zest plus 1/3 cup fresh lime juice (about 3 limes) Put cilantro, onion, salt, oil, garlic, pepper, oregano and cumin in food processor and pulse until finely ground. Pat pork dry, get a pan big enough to fit the pork in and lay some plastic wrap in it. You're going to take rub you just made and plaster it all over the pork and wrap it tightly in the plastic wrap. Refrigerate for at least 12 hours or up to 24 hours. Put your oven rack in the middle, lower position and heat oven to 450 degrees. Take a clean roasting pan, pour 8 cups of water in it, unwrap pork and place skin side down in the water. Wrap pan tightly with foil and roast 90 minutes. Remove foil, reduce oven to 375 degrees and roast for another 2 1/2 hours. Remove from oven, spray roasting rack (V rack) with Pam, transfer pork to rack skin side up and wipe skin dry. Place v rack back into roasting pan, add about a cup of water if pan is dry and roast until pork is 195 degrees - about 1 more hour. If you want to crisp the skin to eat separately you can, just turn oven up to 500 degrees and roast for about another 15 to 20 minutes until crispy. ( I skip this part cause I think the skin is gross) Let roast sit for 30 minutes, pour juices from pan into fat separator if you have one and let settle for 5 minutes. Pour one cup defatted liquid into large bowl, add more water if needed to make one cup. Whisk lime juice and zest in - you can also add more fresh cilantro here but I don't because some people don't like it. Remove skin from pork, trim fat and remove bone. Shred or chop it up and add the juice you just made to it. Good Eats! [/QUOTE]

Verification: What is a Syracuse fan's favorite color?