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