The inaugural episode of Food Time! w/ Abe is finally here! Share the goodness with everyone you know!
#foodtime #beertime_ #instantlydelicious #thanksforwatching #morewherethiscamefrom #whowantsseconds
RECIPE:
Pan Lechon
8-15 lbs Pork shoulder bone in skin on
2 large Yellow onions sliced
¼ lbs Garlic smashed
1 cups Lemons juiced (fresh squeezed)
1 cups Limes juiced(fresh squeezed)
1 cups Oranges juiced(fresh squeezed)
3 TBSP Salt
16 fl oz Apple cider vinegar
5 Cuban bread rolls or italian rolls
Procedure
Place the pork shoulder in a contain where it can be submerged in liquid. (Examples Non Scented garbage bag, Large pot, or plastic container.) Places your liquid ingredients over pork in container. If the pork is not submerged add water until it is. Add your onions, garlic, and salt to the pork. For best result marinate for 24 hours in the refrigerator.
Once marinated set your oven to 225f - 250f. Then place pork in a roasting pan with some of your marinated liquid so pan doesn't burn. Cover pork with roasting pan cover or aluminum but make sure the aluminum foil doesn't touch the skin. Place roasting pan on sheet pan to avoid and future mess and place pork in oven. Set a timer for 10 hours. Once you hit the 10 hour mark remove cover and continue to cook for an additional 30 minutes.
Now you can remove pork from oven and tap skin to check if it's crispy. If it's still soft remove skin place on sheet pan aka baking tray with parchment paper. Set oven to 350 and sprinkle additional salt on skin. Place in over for 15-30 minutes but make sure to keep an eye on the skin. It can burn.
Finally with a pair of tongs or heat resistant gloves tear apart the pork shoulder. Place pork in a container(bowl/plate) and reintroduce the liquid from the roasting pan. Slice open your bread and stuff i with you cuban style pulled pork and enjoy.
Cheers from,
FOOD TIME USA!
On Camera: Abe Baez
Behind Camera: John F Cole III
