CUBAN 24-HOUR ROAST PORK - OPRAH MAGAZINE

CUBAN 24-HOUR ROAST PORK - OPRAH MAGAZINE image

Number Of Ingredients 20

Brine:
1/2 cup fresh orange or tangerine juice
1/4 cup kosher salt
2 Tbsp. packed brown sugar
1 Tbsp. dried rosemary
1 1/2 tsp. smoked or sweet paprika
1 1/2 tsp. whole black peppercorns
1/2 tsp. dried oregano
3 cloves garlic, coarsely chopped
3 1/2 cups cold water
1 (5- to 6-pound) boneless pork shoulder roast, tied
Glaze:
1/2 cup lemon, orange, or tangerine sorbet
2 Tbsp. fresh tangerine or lemon juice
2 Tbsp. packed brown sugar
1 Tbsp. fresh lime juice
Orange slices, for garnish (optional)
Chopped cilantro, for garnish (optional)
24 Boston lettuce leaves (about 2 heads), for serving
Fresh salsas (recipes below), for serving

Steps:

To make brine: In a small saucepan, combine orange juice, salt, brown sugar, rosemary, paprika, peppercorns, oregano and garlic. Bring to a boil; cook, stirring until salt and sugar dissolve, about 30 seconds. Pour into a large bowl and let cool slightly. Stir in water. Refrigerate until cold, about 30 minutes. Place pork roast in a large Ziploc bag. Pour brine over roast and seal bag. Place bag in a large bowl and refrigerate 24 hours, turning bag once. Preheat oven to 300°. Remove pork from brine and transfer to a large roasting pan. Cover loosely with foil. Roast pork 6 hours, or until meat is very tender. Remove pork from pan and set aside 30 minutes. Pour pan juices into a bowl and skim off fat (or refrigerate until fat hardens, then remove fat and discard). Set aside; do not clean pan. Preheat broiler. Remove strings from pork and return pork to pan. To make glaze: In a bowl, stir together sorbet, tangerine juice, brown sugar and lime juice. Spread pork with glaze and broil about 5 inches from heat until browned, about 3 minutes. Remove roast to a cutting board and let rest 15 minutes. Add pan juices to other reserved juices and reheat in a saucepan. Thinly slice pork roast and arrange on a platter. Drizzle with some of the hot pan juices; garnish with orange slices and chopped cilantro, if desired. To serve, place a slice or two of pork on a lettuce leaf, top with salsa, roll up and eat.