Wow - don't know what kind of cut or recipe this is - but could you cut in in half lengthwise to cut down on the cooking time, cause its the diameter of the roast that is important.

Thanks Woodie.

The recipe goes back to a thread from Shaun in Jan 2005. I have a pork cut that looks like a beef chuck roast. Foolish me threw the paper away with the weight when I put it in the marinade.

I'm gonna go with just the turkey warmed up (It was never cut..and was spatchcoked so it still looks pretty nice.) I'll do the pork for a party I'm going to tomorrow night. I said I'd take a heavy appetizer...cuban pork sandwiches sure fits that bill!

msazadi

I agree with woodie2. If you cut the meat so that it is only half as thick, you might be able to get it done by then.

If it's a shoulder roast it will need long slow cooking. Is it still in the fridge or did you put it in the oven? You could crank the heat to 500° for 15 minutes and then turn it down. I love Crillo. I would have put it in the oven and said a prayer! And hoped I could delay dinner if I needed to. Let us know what happens.

Where is Sol when we need her?

Lee

Thanks y'all. These guys come EARLY more often than not, on the way home from work, and often have to go somewhere after dinner. Dinner is usually set for 6pm, and let me tell ya...they are ready.

I'll slow roast it for the appropriate amount of time tomorrow. Thank all that be for a spare cooked turkey!!! Who knew???

Well...I for one always have a cooked turkey in the refrigerator ...just in case I don't start the pork on time!!
I think it's a good idea to wait and cook that pork tomorrow the way it should be cooked rather than rushing things.
Linda C

LOL Linda!!!

It would be nice if I had a spare cheesecake in the fridge to calm me down!! Too funny Linda. :-)

I would have put it in the pc and hoped for the best. At least the meat would have been cooked!

Ooooh it's such a good pork roast! I hope you love it as much as we do! It does take quite a while to roast though. But it's worth the wait.

When you make it, let us know how it comes out?

Shaun -- the recipe sounds delicious -- could you or msazadi post the recipe to this thread perhaps?

Emily

I often make a Puerto Rican pork shoulder that is marinated for at least 2 to 3 days and it definately is best cooked slow and low and the pork falls off the bone the left overs (if any) can be shredded for Cuban Sandwiches YUMMY!!!!!!!!

Please - please post BOTH recipes for the slow cooked pork. We eat slow cooked pork alot and I could definitely use new flavors. Cuban sandwiches are a favorite - esp for watching football!

Shaun, if you still have that thread could you post it..it was Jan 2005. I must have just printed it out one time when I was deleting a lot of saved html files.

Basically she used some Adobe seasoning, sazon, garlic powder and black pepper, poked holes in the roast and rubbed the seasoning in, and then rubbed it with olive oil. In the bottom of the marinade pan/pot she added sliced onions and white wine.

I am marinating mine in Mojo Criollo and and will brown it in olive oil.

LindaC says to then put it in a covered roaster and cook for 5 hrs (Shaun's was a 8lb roast) @ 325. Baste every hour and then more frequently after 2.5 hrs. In the last hour push the onions off the top of the pork ( so I guess they are on top for the majority of cooking. I'd say that means a whole lotta onions.)

When done to fork tender, tent meat, skim fat and make gravy which will be quite dark.

And even better, I'll ask Sol to give her details. Maureen

Ack I don't have that thread! I never save threads, not sure how to do that.

But anyway, you'e got it right. I used Adobe seasoning, sazon, garlic powder and black pepper, salt, a little oregano, fresh garlic minced. Not sure of measurements, sorry. Mix all and poked holes in the roast, put seasoning into holes, rub more the seasoning & olive oil on roast. Then I wrap it in foil really good and roast it forever. hah! For the 8 lb roast, I'd roast it at 300 or 325 for 5 hrs.

Enjoy~

Shoot, I thought I might have it..but I didn't..I had some Cuban recipes, but they are Marlens...Wasn't under pork either...

I should write this down, right now it's in my head and one day I know I'll forget!