As a Texas-born meat lover, I was won over immediately by Cuban Pork Shoulder.
Ingredients
1 large bone-in Pork Shoulder (about 10 pounds)
A lot of garlic cloves
14 Sour Oranges
Option 1 – Combine the juice of seven oranges and seven lemons
Option 2 – Be lame and buy the juice
8 Lemons
Worcestershire Sauce
Salt
Goodnight’s Red River Crazy Cuban Seasoning
Preparation
Juice the lemons and sour orange and combine.
Dry the pork shoulder.
Smash the garlic cloves.
Stab the pork shoulder deep with a small knife.
Pour some of the juice mixture into the stab wounds and all over the pork.
Rub the smashed garlic all over the pork shoulder.
Press the smashed garlic into the stab wounds.
Optional – Inject more juice mixture into the pork shoulder.
Let pork stand face down in the juice for one hour in the fridge.
Preheat the oven to 350 degrees.
Turn the pork face up in the juice.
Rub Goodnight’s Crazy Cuban Seasoning all over the pork. All over! And don’t be shy with it!
Cooking
Cover meat with aluminum foil, but not too tightly.
Cook for 2 hours then remove and baste the meat with the juices and recover.
Dust the pork shoulder with Crazy Cuban Seasoning.
Cook for another hour then remove and baste the meat with the juices.
Dust the pork shoulder with Crazy Cuban Seasoning.
Leave uncovered and cook for another ½ to 1 hour or until done (170 degrees).
Switch to the broiler or direct heat and brown the meat for a few minutes.
