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A question about a recipe: Cuban Adobo Pork Shoulder

7eee0c37 0a1c 4246 9368 8509918cbbbb  cuban adobo pork roast

I have a question about step 6 on the recipe "Cuban Adobo Pork Shoulder" from AntoniaJames. It says:

"Put the onion slices in a braising pan or Dutch oven. Put the meat in on top of that. Cook for about 20 minutes, then add the stock. It should come up about ¼ of the way up the meat. If it doesn’t, add a bit of water. "

asked by what'sfordinner? about 5 years ago
4 answers 1041 views
6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added about 5 years ago

In the recipe Antonia mentioned the water could evaporate and the pot could dry out.It led me thinking you're not suposed to cover it while cooking,but what do I know? Thanks for bringing my attention to the recipe,sounds like a good one...I love pork.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

okay, I'm going to answer my own question since this is dinner in progress. I went with uncovered (though I started it covered for the first 20 minutes and noticed no caramelizing of the onions). It's definitely uncovered because otherwise there would be little or no evaporation of the stock and the pork wouldn't be turning the beautiful color in the picture. The term Dutch oven threw me because I think of using it covered as in a braise.

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added about 5 years ago

I tested this recipe and covered it, I used my graniteware roasting pot that has a lid, it browns nicely even covered and retains all the juices and it was absolutely amazing!!! That said it probably is not meant to be covered. Maybe AntoniaJames will see this and weigh in.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 5 years ago

I cook it uncovered. Check the liquid level, though, every half an hour or so, and add more, to prevent the onions from caramelizing too much or the bottom of the pan from drying out. ;o)