i think i can actually count the number of times i've done a roast on 2 hands. for some reason i tend to be quite timid with roasting a hunk of meat. i'm not sure what exactly it is, but i think it's similar to why i don't like baking: you can't actively control what's going on with that oven door closed. of course, that statement is up for debate, but that's what goes through my head everytime i see a big chunk of pork or beef on sale at the market. so like my recent forays into cooking fish, i also will explore roasting the perfect roast.
this recipe actually comes from an adaptation of ted allen's cookbook, "the food you want to eat." (you know, the culinary guy from "queer eye for the straight guy") i've made several recipes from his book and find them to be relatively easy and straighforward, not to mention tasty. he writes in a very matter of fact way and is a big fan of learning the advantages (and ease) of subtitutions and variations. i actually attended a book signing he did last year at the W hotel in downtown SF. yes, i have my own ted allen autographed cookbook. woo hoo! and i will say, he's just as charsimatic in person as on screen.
pork roasts are amazingly easy to cook. as allen states in his book, the pork shoulder has a lot of connective tissue which breaks down and melts as you roast it, which means a very juicy and tender roast. if you're going to be cooking with pork, look for meat that is well marbled, as this will contain more fat and therefore more flavor. if you're watching your fat content, don't worry... just balance it out with a salad later on in the week. it's all relative.
this requires a little prep time ahead, but in actuality requires very little time overall. the marinade is also very simple to make. you just need to marinate overnight for a very flavorful and juicy roast. also, what really helps is a digital thermometer to measure the roast's temperature as it cooks. i got mine for $20 at bed bath & beyond. definitely worth investing in if you like to cook steaks and the such.
combine the following in a food processor or mini chopper (for ease):
1/2 c fresh oregeno leaves
6 cloves garlic
2 T kosher salt (use less if using regular table salt)
2 T fresh cracked pepper
2-3 T olive oil (eyeball it)
this will form a very chunky paste, similar to pesto, but drier.
take a 4-5 lb pork shoulder roast (can be bone in or not) and make several slits with a paring knife randomly in the roast. massage the marinade into the meat and slits and place into a 1 gal ziploc bag. add 3 T white wine vinegar, seal, and massage through the plastic to get the vinegar distributed. refridgerate overnight.
when you get home from work, take the roast out and let rest at room temp for a 1/2 hr (if possible). place in a shallow roasting pan in a preheated 350* oven, insert your themometer and roast until it gets to 150*. remove the roast and cover with foil for 10-15 min. slice and serve.
roasting the pork to only 150* will keep the roast med-rare, a bit pink in the middle. this results in very juicy and tender meat. any higher temp and the pork will start to overcook. remember that the meat will continue to heat while resting. if you don't have a thermometer, roast for approx 2 hrs or so.
i served mine with steamed rice (was going to a red potato smash with cilantro but got lazy), sauteed carrots in garlic and evoo, and a garlic cilantro sauce.
in a mini-chopper, combine the following:
1/2 bunch cilantro
1 T capers
1 T white wine vinegar
2 garlic cloves
1/4 c evoo
s/p
this roast came out pretty good actually. i overcooked it slightly because i let it stay in the oven until 155*, not knowing the sanitary boundries of pork very well. my "kitchen science" book recommends cooking pork roasts to 150* only and letting it rest another 10 min, which will raise the temp 5*. it's a safe tradeoff between sanitary and tenderness. i'll know better next time. the marinade made the meat very tasty and tender. the green sauce was a little too salty for the pork, but can be adjusted by adding less salt to the cilantro sauce recipe. carrots were nice and sweet but i think some other veggie might complement this dish more.
had a great time making this one. i've gotta keep making roasts. they're so cheap ($5 for this roast) and i have plenty of leftovers for a couple lunches and another dinner. mmm...
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