Slow-Roasted Spiced Pork
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
56
Sourness
35
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 large
Yellow Onion (chopped)1.5 tbsps
Ground Cumin1.5 tbsps
Apple Cider Vinegar1 cup
Olive Oil (good)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 300 degrees F
3
Test your oven with an oven thermometer to be sure it's accurate! Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern
4
With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat
5
Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped
6
Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste
7
Add the vinegar and olive oil and process to incorporate
8
Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up
9
Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil
10
Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork
11
Every 2 hours, add another cup of wine to keep some liquid in the pan
12
Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes
13
Slice, sprinkle with salt, and serve with lime wedges on the side