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Slow roasted pork shoulder which has been marinaded 48 hours in red wine sauce with a side of sauteed collard greens and tropero beans (black beans - just the beans, not the juice) mixed with scrambled eggs, onions, fried bacon and Brazilian yucca flower) and spicy bean sauce. This is an entire meal.
"This is an extremely good recipe. I have made it a couple of times and it's worth the effort and the time. The recipe for the brine is missing one ingredient, it states "6 leaves; crushed". I don't know if it's correct but I used bay leaves which turned out great. "- DaddyBlues
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Pork Shoulder - prepare 2 days in advance:
Wash pork shoulder in cold water; pat dry. Pierce exposed meat side repeatedly with thin knife or long-tined fork - as deeply as possible to allow marinade to seep into meat; do not pierce the skin. Combine remaining ingredients in large bowl, pot, or marinader. Place pork shoulder into marinade, cover, and place in refrigerator overnight 24-48 hours. If meat is not submerged, baste with marinade every 12 hours.
Preheat oven 275 deg. Place water bath - shallow pan filled about 2/3 with water - on bottom shelf of oven; keep filled with water throughout roasting process. Place pork shoulder skin-side up on grilling rack in shallow roasting pan; pour marinade over roast - enough to completely cover the bottom of the roasting pan. Baste periodically throughout roasting process using enough marinade to keep the bottom of the pan covered. Roast for 2 hours. Remove pork shoulder from oven.
Increase oven temperature to 375 deg. Baste pork shoulder with remaining marinade and continue to roast for 1 hour. Remove from oven; wait 5 minutes and transfer to platter. Carve and serve.
Heat bacon drippings over med-high heat in very large skillet or saucepan; add onion and drained beans; fry together for 3 minutes. Add eggs and bacon; cook another 3 minutes. Add parsley and green onion; cook another 2 minutes. Add olive oil and toss. Add yucca flour, salt, and pepper; toss. This dish should be dry; add additional yucca flour as needed to absorb moisture. Serve in large bowl.
Spice Bean salsa:
Heat canola oil in a soite pan on high heat; add onion and garlic; fry together for 2 minutes. Add tomates and bell pepper; fry all together for another 2 minutes. Add the green onion parsley and drope the reserved bean water; add cayenne pepper, ground black pepper, tabasco (or other hot sauce), salt and peper; cook until reduced to 1/2 of the volume. Serve hot.
Soak in cold water and 1 cup of white vineger for 20 minutes; remove from the water and leat dry a little than remove the center spine of the leaf, stack all the leafs than roll together and choppe in thin slices (use a sharp nife); Heat oil in a large pot on mid-high heat, add onion, garlic, green onion and parsley; saute for 1 minute than add the collard green couver with the lad decrease heat to median and cook stirring occasionally until tender; serve hot.
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DaddyBlues 1 year agoThis is an extremely good recipe. I have made it a couple of times and it's worth the effort and the time. The recipe for the brine is missing one ingredient, it states '6 leaves; crushed'. I don't know if it's correct but I used bay leaves which turned out great.
drouchea 2 years agoWow! Wonderful recipes for a whole meal. At first I was going to just make the pork roast but decided instead to make the whole meal. That was a good decision. This meal was wonderful!
minerinho 4 years agoIt's a time consume cook this meal but You and yours guests will be reward!
minerinho 4 years ago[I posted this recipe.]