Asado De Cerdo Food

CUBAN PUERCO ASADO

Steps:

• Place the pork shoulder in a shallow dish.
• In a blender, put all the marinade ingredients. Pulse until all the ingredients are pureed.
• Pour over the meat, evenly. Cover with a lid or food wrap.
• Refregirate for at least 6-8 hours or ideally overnight.
• Pre-heat the oven at 300F.
• Once your oven is at temperature, take your meat out of the marinage and place it in a cast iron without the lid.
• Cook for 3 and a half hours. if you have a meat thermometer, make sure it reaches 145F. In doubt, leave it another 20-30 minutes, it's slow and low, it won't dry.

ASADO DE CERDO

Steps:

• Heat oil in a heavy pot.
• Add pork, salt and pepper, stirring until well browned and most of the liquid is evaporated.
• Add garlic and saute 1 minute more.
• Add flour, stirring until thoroughly coated.
• Add water all at once.
• Add cumin and chili powder.
• Stir thoroughly until gravy is dark and velvety smooth.
• Add more chili powder to taste.
• Bring to boil, reduce heat, cover and simmer 20 minutes, or until pork is tender.
• Serve with rice and tortillas.

ASADO DE CERDO

Steps:

• Deseed all the chiles.
• Place the ancho chiles in a saucepan with half an onion. Add water and simmer until soft.
• In a small skillet, add pasilla chiles and 3 garlic cloves. Fry briefly in vegetable oil.
• Place all the chiles and garlic in a blender and puree to form a chile colorado sauce.
• Cut the pork into bite size pieces.
• In a medium-large size pot, add 1 tbsp vegetable oil and simmer the pork with bay leaves and thyme.
• Stir frequently, add more vegetable oil as needed.
• Once the pork is cooked, add the chile colorado sauce and simmer, covered, about 5 more minutes.
• Serve with rice, beans, and warm tortillas.