December 20, 2010

Cuban Pork

Every year our school hosts a "Multicultural Day."  This is basically an excuse for the kids to wear something other than their uniforms and for lots of food to be eaten.  Each classroom holds their own luncheon, with food brought in by students.  Since I am not a classroom teacher, I get to wander around and sample all the food.  This year, the best dish by far was the Cuban pork.  I had to try my hand at it!  This takes a few days, but the active prep is very short.  I got the basic recipe from Foodie with Family.  I'm not sold on the sauce, but it's a good start!


1 pork butt 
olive oil 
1 T black pepper
1 T cumin
1 T oregano
2 t salt
1 t crushed red pepper
8 garlic cloves
1/3 c lime juice
1/2 c orange juice

Drizzle the pork with the oil.  Place in crockpot, fat side up.  Toss everything else in, put the lid on, and cook on high for an hour.  Reduce heat to low and cook for 12-14 hours (this is great to do overnight).  Once it is done cooking, remove the crockpot insert and refrigerate for several hours - DON'T SKIP THIS STEP.

After 6-8 hours in the fridge, pull out the crockpot.  The fat should have congealed, remove as much of this as you can and discard.  Place the pork on a cutting board (careful, it's ready to fall apart!) and strain the juices into a sauce pan.

Add to the juices a little lime juice (2 T), a dash of garlic, mustard powder, and crushed red peppers.  Simmer until it has reduced by half to 2/3s.

While the sauce is reducing, shred the pork using your fingers or two forks.  You will find a lot more fat - discard as much of this as you can without wasting meat.  Seriously, I had almost two cups of the stuff!

Preheat the oven to 350.  Spread the shredded pork in an oven-safe container.  Pour the reduced sauce over and cover with a lid or tinfoil.  Heat for 30-40 minutes.

The Cat appreciates the pork!

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