One 8-pound bone-in fresh pork shoulder with skin (preferably a Boston butt or blade roast)
3/4 cup fresh lime juice
6 garlic cloves, minced (about 2 Tbsp)
1 1/2 Tbsp kosher salt
2 tsp freshly ground black pepper
2 Tbsp dried oregano
1 cup distilled white vinegar
1/4 cup fresh grapefruit juice
1/4 cup fresh orange juice
1 Tbsp adobo-style seasoning
Using a small knife, make 1-inch-long incisions in the skin of the pork shoulder about 2 inches apart. Combine 3 Tbsp of the lime juice, the garlic, salt, pepper, and oregano. Rub the mixture into the slashes and along the underside of the pork. Combine the remaining lime juice, the vinegar, grapefruit juice, orange juice, and adobo seasoning in a bowl large enough to hold the meat. Add the pork, skin side up. Cover and refrigerate overnight. Remove from the refrigerator 1 hour before cooking.
To cook, preheat the oven to 300 degrees. Transfer the pork and its marinade to a roasting pan. Cover the pan with a lid or aluminum foil and roast until very tender, about 5-6 hours. Let cool slightly in the liquid, then transfer to a cutting board and discard the skin and excess fat. Slice and serve.
Bonus Leftover Meal: Cuban Sandwiches
You can make Cuban sandwiches with the leftovers by combining the sliced pork with sliced ham, Swiss cheese, sliced pickles and mustard on bread. Either grill the sandwich with a weight on it or cook it in a Panini press.
Recipe courtesy of Sara Moulton from her book "Sara's Secrets for Weeknight Meals"; Broadway Books, 2005.
Sara's Quick Fried Rice
This is not at all a traditional recipe for fried rice. I just made it up one night after opening the fridge and spying a leftover carton of take-out Chinese rice. The kids loved it, especially since I made a point of sautéing the rice until it was crispy.
Consider this recipe a blueprint for leftovers. In fact, whenever you boil rice, make a double recipe to guarantee leftovers. That way, you have an exciting side dish or the base for dinner a few nights later. This recipe calls for peppers, bacon, eggs, and peas. You could substitute broccoli, ham, and Cheddar cheese -- whatever you have kicking around in the fridge. Almost anything tastes good cooked in fried rice.
6 thin slice bacon
2 tablespoons olive oil
1 medium onion, finely chopped
½ red bell pepper, finely chopped
½ yellow bell pepper, finely chopped
2 cups cooked rice (can be leftovers from night before)
2 large eggs, lightly beaten
½ cup frozen peas, thawed
2 teaspoons soy sauce or to taste
Kosher salt and freshly ground black pepper to taste
Thinly sliced scallions for garnish
Cook the bacon in a large skillet over medium heat, turning often, until browned and crisp. Drain on paper towels. Crumble into small pieces.
Pour off all but 2 tablespoons of the fat from the skillet and add 1 tablespoon of the olive oil. Add the onion and peppers. Cook, stirring often, over medium heat until softened, about 5 minutes. Remove from the skillet with a slotted spoon and reserve.
Add the remaining tablespoon of olive oil to the skillet. Add the rice to the skillet, turn up the heat to medium-high, and stir until lightly browned, about 5 minutes.