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.
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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|Serving Size: 1 Serving (657g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 737 (63%)|
|Amt Per Serving||% DV|
|Total Fat 81.9g||109 %|
|Saturated Fat 22.7g||113 %|
|Monounsaturated Fat 40g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 340.9mg||105 %|
|Sodium 2006.9mg||69 %|
|Potassium 1471.4mg||39 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 21.1g|
|Protein 60.3g||86 %|
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Calories per serving: 1176
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