Pernil Asado en el Estilo Cubano de Vilarchao

Sounds like you're doing just fine, Melissa ~ that adobo mojado sure smells good, doesn't it?

The instructions in the recipe work very well; the only concerns might be the cooking time/temperature, since your roast is half the size. It might be a good idea to take a look at Daisy Martinez's times and temperatures, which were written for a roast of about the same size as yours:

Daisy Martinez wrote:

Set the roast, skin side up, on a rack in a roasting pan. Roast for 1 hour, turn the heat down to 400°F, and roast until the skin is a deep golden brown and crackly and with no trace of pink near the bone, about 1½ hours or until an instant reading thermometer inserted near the bone registers 160°F. Let the roast rest at least 15 minutes before carving.

The quote above is for time and temperatures using a 4.5-pound roast. During the first stage, before reducing the oven temperature, I would cover the roast as Maria's recipe describes, and also add liquid (beer, wine or what you prefer) during the second roasting stage, as per Maria's recipe.

Any questions, just ask, and good luck!

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Thank you! I was wondering what to do about the time.

Melissa

http://carpelibris.wordpress.com/

No; I'll be using the multicooker I got for Christmas.

Melissa

http://carpelibris.wordpress.com/

Melissa,

Have u figured out ur cooking time; considering in an oven it is 2 hrs. + time at 350 farenheit ???

Are u preparing now ??? Have u used pork lard rubbed on skin; or Evoo ???

You shall enjoy this recipe ... it is a special occasion pork roast ...

What are ur sides ??? dessert ???

Margi.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

It's doing the "sitting for a day" part now. I don't have lard, so EVOO it is!

I haven't made sides or anything- I'll just be thrilled if this comes out edible. :) (although sliced avocado seems like it might go well with it.)

Melissa

http://carpelibris.wordpress.com/

Melissa, if lard or bacon fat aren't options, one other thing you might try is basting the skin with the fat rendered while roasting; it is, after all, pig fat! Pig

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Thanks,
It's still sitting in the fridge, and since it's only 6 AM I may get some more sleep and let the pork "get happy," as Emeril would say. :)

Melissa

http://carpelibris.wordpress.com/

It's wrapped up and in the cooker now- here goes nothing!

(Good thing I got a half shoulder. It's just the right size. A whole one wouldn't have fit.)

Melissa

http://carpelibris.wordpress.com/

Now it's cooking unwrapped. I keep thinking I smell something burnt, but my husband doesn't, so I hope it's ok. (The lid touched a plastic bag and melted it. I THINK I scraped off all the plastic. I hope none got into the food.)

ETA: Now it smells bacon-y. And the skin is browning! :)

Melissa

http://carpelibris.wordpress.com/

Well, I'd call it a qualified success. The meat didn't come out as juicy or tender as my slow-cooked pulled pork does (although I cooked it for the full time and tested it with a thermometer.) It didn't come off with forks, but sliced easily with a knife, and my "test bits" tasted good.

Pork in the cooker:

The skin had a Goldilocks problem: some overcooked, some undercooked, and some just-right bits that were excellent with Florida pepper.

I didn't make the pan sauce, because the "fond" looked and tasted mostly like grease and burnt bits. I added more orange juice instead.

So it's more work than my usual recipe and I didn't significantly prefer it, so in the future I think I'll stick to slow-cooked. I may try using naranja agria instead of cider vinegar, though.

Cooked pork with the skin off, and shredded:

Oh, and naranga agria with water and sugar makes a nice refreshing orangeade. Bonus! Smile

All in all, a good experiment. Thanks for encouraging me! Maybe later today or tomorrow I'll make a Cubano.

Melissa

http://carpelibris.wordpress.com/