Posted on | May 10, 2011 | 3 Comments
A good pork roast is one of my absolute favorite foods. And pork is a pretty popular food in Peru, too. In our family, we eat mostly chicken with pork being a definite second place, easily beating out beef.
Today, I’ve got a recipe for a slow roasted pork shoulder. It’s flavored with a aji seasoned aderezo, or marinade. I always cook this in a dutch oven, but it can easily be done in the slow cooker – I plan on doing it that way next time I cook it!
- 1 tsp coriander
- 1 tsp cumin
- 6 ounces of dried aji panca
- 2 tbsp vegetable oil
- 1 onion, finely diced
- 6 minced garlic cloves (or 2 tbsp garlic paste)
- 1 bay leaf (called laurel in Spanish)
- 1-1/2 kg boneless pork shoulder (about 3 lbs)
- Rinse and dry the aji. In a large frying pan (cast iron is best!) toast the aji until it starts to puff – about 2-3 minutes. You might need to do this in two or more batches, depending on the size of your frying pan. Let the aji cool down, then cut them in half and remove the seeds and stems.
- Put the aji into a saucepan, cover with water and bring to a boil. Reduce the heat to a simmer, and let it cook for about five minutes – until the aji are softened. Let it cool down to room temperature.
- Put the softened aji into the blender and puree – add about a cup of the liquid that you used to cook them in. Save the puree aside.
- Put oil in the frying pan, and cook the onion until it’s soft but not browned. Add the garlic, coriander, cumin, bay leaf and aji paste. Stir well, season to taste with salt and pepper. Cook together on low heat for about 5 minutes. (About now, you want to turn on the oven and get it pre-heating to 350F degrees [175C]) After cooking, set the mixture aside.
- Rinse and dry the pork. Season it all over with salt and pepper, and place it in the Dutch oven – you can cut it into two or three pieces to make it fit better if necessary. Pour the aderezo over the pork, making sure it gets completely coated. Put in the oven, covered tightly, and roast until the pork is completely cooked – about 1-1/2 to 2 hours. When completely cooked, it will pull apart easily with a fork.
If you don’t have a dutch oven (which you should – I recommend this one!) you can use a roasting pan – just make sure that the roast is covered will with a lid or foil to prevent drying out. You can probably use one of those roasting bags for this, too.
This is delicious served with beans and rice, or with mashed potatoes. It’s also great shredded for tacos or served with soft tortillas – or even just on a sandwich roll!
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