posted
Merme has been asking for ideas for her pork roast, so I finally dug out this recipe that I got from a woman who grew up in Spain - it was the most tender pork I have ever eaten! Kinda hard to read her writing , though, so I hope I get it all straight!
Pork Roast - she doesn't mention size 1 head of garlic - crush the cloves 3 tbs. Adobo 2 tbs. oregano 2 tsp. cumin 1 bottle of Goya Naranja Agria (means sour orange) (most grocery stores have it)
Mix all of the above ingredients and season the roast in it overnight. The following day, cook in oven at 350 degrees for no less than 4 hours, basting often. Uncover roast in oven for 1/2 hour before it's done to brown the top.
ENJOY!
* * * * Lynne's knitting journal "I'm spayed, declawed, and housebound - how's YOUR day going???" Plants: 17066 | From: Rockland County, NY | Registered: Nov 2003
| Seeded: 68.192.121.47
This sounds good. What do you suggest I serve with it?
Merme
* * * *
"In the midst of winter, I learned there lives in me an invincible summer" Camus (maybe a paraphrase) Plants: 9229 | From: Maine | Registered: Oct 2004
| Seeded: 205.209.72.150
Adobo is in the spice section - there are a few varieties of it, but I got the plain. I had not heard of it before, either, but found it easily.
The woman served her roast with rice on the side, which could also mix in with the sauce.. Or, you could served quartered roasted potatoes, or something like that.
* * * * Lynne's knitting journal "I'm spayed, declawed, and housebound - how's YOUR day going???" Plants: 17066 | From: Rockland County, NY | Registered: Nov 2003
| Seeded: 68.192.121.47
posted
Lynne...did you know that Mexican oregano is totally different than regular? I'm not sure how, but it is coarser, for one thing, and I think probably milder.
Plants: 2290 | From: norman, ok | Registered: Apr 2005
| Seeded: 72.16.97.202
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