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Author Notes: Our daughter is married a gorgeous guy who was born in Venezuela. His Dad is from Ecuador, and his Mom is from Colombia. Not only are they a great family, but they are all wonderful cooks! So I have been exposed to a whole new continent of recipes. Being a GRIT, and a grit lover, roasted pork arepas have become one of my very favorites meals, or made smaller as an appetizer. This very basic recipe is wide open to many variations. —Annelle
Lemon/Shallot Sauce and Roasted Pork Shoulder
- 3 tablespoons finely chopped shallots
- 2 tablespoons Worcestershire Sauce
- Zest and juice of one medium sized lemon
- 1 tablespoon whole grain mustard
- 1 tablespoon cumin
- 2 teaspoons Smoked Sweet Paprika
- 2 teaspoons Sea Salt
- 2 teaspoons freshly ground pepper
- 1/4 cup extra virgin olive oil
- 5 pounds boneless fresh pork shoulder
- Remove roast from refrigerator and bring to room temperature. Preheat oven to 375 degrees.
- Remove excess fat cap from roast (sorry, but I'm the one who LOVES to eat the sizzled fat, and my cholesterol is nothing to brag about!).
- Place the meat into a lightly oiled (olive oil) roasting pan that is not too much larger than the meat.
- Mix the first nine ingredients together, whisking to thoroughly combine (shallots through olive oil).
- Pour one-fourth of the sauce onto meat, rubbing it into the cracks and on the side. Turn the meat and repeat with another fourth of the sauce.
- Place in the oven with the fattest side of the meat facing up. Roast for one hour, basting with pan drippings every fifteen minutes.
- Turn meat, reduce heat to 325 degrees, and roast until internal temperature registers 160 degrees (about one more hour) basting with pan drippings every fifteen minutes.
- When internal temp is 160 degrees, reduce heat to 300 degrees and roast about another hour, until meat is between fork tender and needing a knife.
- Remove meat to a clean bowl or platter and top with another fourth of the sauce. Tent and let rest until cool enough to handle.
- Pour pan drippings into a cup that separates the fat from the broth. Pour off broth and add it to remaining fourth of the sauce, stirring to combine. Discard the fat.
- When meat is cool enough to handle, slice and pull apart (discard any large pieces of fat), and pour remaining sauce mixed with pan drippings over meat. Serve with Arepas* and cheese (I particularly like a good manchego or provolone).
*Arepas (Basic recipe came from package of PAN.)
- 2 1/2 cups luke warm water
- 2 cups PAN precooked white cornmeal
- 1 teaspoon Sea Salt
- Pour water into a bowl. Add salt and PAN slowly. Knead until smooth and firm. Cover bowl and let dough rest for a few minutes. Heat nonstick pan over medium heat. Add a very thin coat of olive oil.
- Pinch pieces of dough about the size of a golf ball, roll between palms to form smooth ball, mash to flatten (about one-half inch thick). Put a little water on your hands to keep the dough from sticking.
- Place in heated pan and cook until bottom begins to brown. Turn and cook just until other side begins to brown.
- Remove from heat, slice open, butter the inside if you like, add cheese and pork. Close and eat like a sandwich.
- This recipe was entered in the contest for Your Best Roasted Pork Shoulder