Foods from the Dominican Republic: Puerco asado (pork roast)
Yield: 4-6 servings
8 pound bone-in pork shoulder (skin on)
1 lime, sliced or quartered for easy handling
1/2 cup brined pitted olives (drained)
1/2 cup capers
1 large onion, peeled and quartered
8 garlic cloves, peeled
1 tablespoon fresh parsley, finely diced
1/4 cup fresh oregano
2 tablespoons ground black pepper
2 bell peppers, diced
1/4 cup bitter orange juice, or lime juice
3 tablespoons salt
Method of Preparation
1. Preheat oven to 300 degrees.
2. Carve deep holes, three inches apart, into the meat on the opposite side of the skin, parallel to the muscle fiber.
3. Scrub with the lime, getting the juice into the cuts.
4. Place the olives, capers, onion, garlic, parsley, oregano, black peppers, bell peppers, fruit juice and salt into a blender and combine until a coarse paste is formed.
5. Using a teaspoon, stuff the holes with the seasoning mixture. Spread the remaining seasoning on the surface (the side opposite to the skin).
6. Refrigerate pork for at least 5 hours before cooking (best overnight).
7. When ready to cook, place pork, skin-side up, onto a rack and position into a roasting pan.
8. Bake until thermometer reaches 145 degrees for about 3 ½ hours. Insert the tip of the thermometer into the center of the ham to check internal temperature.
9. Allow roast to rest for a few minutes before slicing and serving.
10. Serve with rice and beans.