It will make the meat more flavorful, but is not necessary.If you do batch cooking, you can actually leave it in the marinade for up to 3 days, frying it up fresh each time you eat a portion. In a large skillet, heat about 2 tablespoons (28 g) of your fat of choice over medium heat for 3 to 4 minutes.SERVES 4 TO 62 tbsp (20 g) minced garlic (about 1 whole head)In a small bowl, combine all the ingredients, except the pork, to form a paste.Cut slits in the skin on the top of the roast and pierce all sides of the roast with a knife to help the seasoning blend penetrate the meat. Roast the pork for 1 hour, uncovered and skin side up, in a pan with sides a few inches tall to accommodate all the fat that will render out during roasting.SERVES 4 TO 6FOR THE STEAKFOR SEASONINGFOR FRYINGTo prepare the steak, cut it crosswise into 2 or 3 pieces and place in a large pot.Add the quartered onion, bell pepper, garlic, bay leaf and peppercorns and cover everything with water.
This is Milagros's famous pork roast recipe that family always requests when visiting her.It is especially popular during the holiday season and can make a great alternative to cured ham if you're looking for something new and exciting.Scale the recipe up to accommodate a whole shoulder roast or fresh ham and start a new tradition!Remove the steak from the pot and shred with 2 forks.Strain the broth and reserve for another use, discarding the cooked onion, bell pepper, bay leaf and peppercorns.Coat the roast with the paste and place in a large resealable plastic bag or wrap it in a few layers of plastic wrap. Before roasting, remove the pork from the refrigerator and allow to stand at room temperature for 30 minutes. Then, without opening the oven, lower the temperature to 300°F (150°C) and continue to roast until a meat thermometer inserted into the thickest part of the roast (not touching the bone) reads 185°F (85°C), or for 2 to 3 hours longer (40 to 45 minutes per pound [455 g] of roast).You may wish to check the roast after 1½ hours' roasting at 300°F (150°C).The roast is done when the meat shreds easily with a fork and the fat on top is nicely crisped.AIP COMPLIANT: Omit the black pepper and coriander seeds from the adobo.To season the steak, combine the shredded steak with the seasoning ingredients in a bowl.Tip: You can leave the cooked shredded meat in the seasoning, refrigerated, for several hours or overnight.