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methods of roasting a picnic cut pork.. puerto rican style

post #1 of 21
Thread Starter 
My main question is how to marinade/score meat and skin/fat

i have heard ewither to make crsis cross gashes in the skin down through the fat but not to cut the meat.

but a method that interests me is to saw between the fat and meat so the flap of skin/fat can be lifted up. then u mkae DEEP gashes in the meat (down to the bone?) u season the meat that way, andu season the UNDERside of the fat/skin, u simply rub the top with salt

I think that might be cool since it gets the meat and leaves the skin and fat on top to seal in moisture and get nice and crispy!

my other question is aobut flavoritngs

the essentials are oregano, garlic, olive oil and black pepper

the variables are achiote

i have an annato/achiote paste that is not pure annato seeds, but a condiment that has msg and corn flour in it

the other variable is bitter orange juice. narannja agria

i liek that stuff

i liek annato too

i want to use it all

so im guessing i need to combine the annato paste with the crushed garlic, olive oil and pepper and oregano, then blend in some orange juice until it tastes right, and use that to season?

well thats probably what i will do

i just dont want it to be too sour.

so i was wondering if yall had aproximations... i have 8 lbs of pork.
post #2 of 21
Thread Starter 
anyone have advice on how to score/gash the meat? (picnic cut shoulder roast... bone in)

i have tis annato condiment

it is not pure annato seed

so do i still need to make an annato oil with it where i heat the paste in oil?

my guess is the paste is ready for use!!!
post #3 of 21
The paste is ready for use. You'll often see annato/achiote used in combination with naranja agria. It is thought to activate the flavors of achiote which is otherwise more color than flavor. I would probably just marinade in the NA, not braise in it.

But lets clarify a bit more. Is this a dry roasted process or a braise? Puerto Rico has both in its repetoire with good results.

The deep scoring sounds interesting but is certainly counterintuitive. My instincts say that it would lead to a drier result even with the fat cap lid. Rather than scoring, I'd trim the cap down for the braise, or depending on the roasting method I might score it.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #4 of 21
Although I have never made it, I went out with a Puerto Rican girl and she used to inject it with marinade. Then cook the darn thing for at least 6 -8 hours maybe more till it almost fell off bone. It was very good. She served it with plantains and a rice and beans dish.
post #5 of 21
Thread Starter 
it is dry roasted and not braised.

im cooking it for a puerto rican ex. lol

post #6 of 21
Thread Starter 
i think i will cut through the fat on top, and then make deep slits in the meat, not deep gashes but slits more like an injecting method. i know this is how my cousin did prime rib and also how a famous new york haitian does turkey!!!

im serving it with arroz con gandules (rice with sofrito, tomato, achiote, olive oil, pigion peas, olives, capers) and mofongo (which is like fufu made with green plantains that have been fried first, then mushed into fufu and then drenched with a little chicken broth) now that i think about it, im sure i would want a sweet plantain to go with it too so i might try to get some sweet plantains too. the veggie dish is gonna be cool cubed cooked chayote with a simple vinaigrette with some nice cool romaine... garnish everything with a garlicy, limey, peppery oniony table pickle if anyone wants heat...
post #7 of 21
I agree.....inject or score and baste....I think the key here is low and slow.
275 or so for at least 6 or 7 hours.....remember to add a little vinegar if you
don't have the sour orange....fresh grapefruit juice will work also....menu sounds delightful..on occasion we cook "cochinita pibil" at home...same or similar dish...we used to wrap it in banana leaves and cook in the ground, but, I prefer it in the oven. One way to speed it up would be to cook it in the oven inside of a pot with a lid. Good luck.
post #8 of 21
Thread Starter 
that sounds good, im going to have to look up that recipe!!

btw desert is sopa boracha

a lemon sponge cake, drizzled with a sweet wine syrup (im using a decent port) when cool, finally topped with merengue or whipped cream. and served chilled... (im opting cream because we are a lil freaked out by uncooked merenge)
post #9 of 21
Thread Starter 
joy of cooking says 325... what do u think?
post #10 of 21
I think lower....convection or flat oven?......I bow down to the joy of cooking,
but, still think you'll get a better end product cooking it at 275, IF, you have
the time....you can always crank it up when its done for color and crisping the skin and fat...good luck....
post #11 of 21
Thread Starter 
thank you.

would u baste the skin every 20-30 minutes with water?

with this type of thing, i am "overcooking the meat" right?

I am not just cooking till the pork is safe to eat, but i am slow cooking to make the meat extremely tender?

im wondering this becuase i want to know when it is done. I do have a meat thermometer and according to joy of cooking, the internal temperature should be 185 F...

thanks Maybe Ill get a picture!
post #12 of 21
Thread Starter 
post #13 of 21
If your doing the "pibil" style or marinating it with achiote, citrus, etc....it
should have enough drippings to baste with...you might add a little water to
the pan or pot, though. Yep...your cooking it for a long time to tenderize...no need to even check the temperature after that long....meat should fall off the bone. 6 or 7 hours at 275 degrees should do it....its not an
exact science though....ovens vary.....with your marinade, you won't get quite the crispy exterior, i.e., fat, that you would just roasting with salt and
pepper....and the skin will bronze up a little darker, but, your looking for something entirely different when you use that style marinade....I am a fan of just salt and pepper....then making a sauce from the drippings or just using a "salsa verde", or perhaps a relish, chow chow perhaps....good luck.
Also try it in a covered pot sometime.....or wrapped in banana leaves in a pot.....ps....all the posts in the link seemed pretty accurate....
post #14 of 21
Thread Starter 
what if i score the skin only down to the fat so it will render and crisp?

i didnt marinade the outside of the skin

i made a chow

a puerto rican pickle of celery onions and carrots, a lot of garlic, peppercorns, atwo cloves, a little home made hot pepepr sauce (trinidad style i admit) and a healthy ammount of cillantro. i kept the hot pepper sauce light. then boiled everything minues cilantro and garlic breifly in cider vinegar. (veggies were blanched in water first except for the garlic not sure if this was a good idea or not...)

garlic and cillantro went in after the boiling stopped. (boiled everything in vinegar for less than a minute.

cooled and jared! salted

also wish i could find some guava jelly to have the meat with too.

good idea, a sauce from the drippings will be good.
post #15 of 21
Thread Starter 

im a lil worried

I cut under the fat skin layer so the skin and fat is a flap attached at one end.

i then seasoned and injected the meat all over.

but since the skin is no longer attached to the meat it has shriveled up in the first hour of cooking.

should i know by worried about basting the meat or covering it with foil for a few hours?

its sitting in the oven at 275. about 1/3-1/2 of the meat is covered by skin, the rest is uncovered.
post #16 of 21
wouldn't worry....next time leave the skin attached....it will probably look
a little better......just let it go.....baste it when you think about it.....
post #17 of 21
Thread Starter 
finalk question... i was out doing something i came back and the roast has been out for 30 minutes because a cake needed to be baked....

it was in for about 5 hours and 20 minutes

its been out for 30

no one checked the temp on taking it out

im a little miffed

if i put it back in it will dry out right?
post #18 of 21
Well chalk, how did it turn out? Saw your post a little too late. I was going to suggest that you don't baste it because you want the skin to be crisp. The chicharrones are the best part.

Let us know how it is.

!Buen Provecho!
post #19 of 21
Thread Starter 
ok well it got taken out too early

the meat is very juicy on the bottom and in some areas

in other areas it is not really as juicy as i want it

it is not falling off the bone, it is still relatively firm like very tender chicken breast or something (in the firm areas)

the more tender parts are like juicy pulled pork....

i think i made too big slits when injecting it

is there a source of instructions and pictures on how to inject meat with flavor without over doing it?

i think i overdid it and macerated it too much

there is like a marinade ant colony inside the roast!!!!

overall the pork is delicious especially with the puerto rican pickle and the guava jelly that i picked up at the store

goes great with the arroz and mofongo
post #20 of 21
Well if it tastes good then I would say it is a success. How about the skin?
post #21 of 21
Thread Starter 
skin is not crispy but gooey/chewy... but that was fixed with some broiling and it could also be fried i think.

its actually more tender then i led on initially!

definitely worthy of continued repeats!!!
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