Thursday, December 9, 2010

Thanksgiving Yummies......

Yummy Pork Goodness!

The following recipe is an amazing way to eat pork. I found this recipe about 4 years ago trying to find something else (which I can't even remember what that search was for!) This recipe is naturally safe for my kids which is great. We receive rave reviews anytime I make it. In fact, this last Thanksgiving meal was followed by two requests for the recipe.

Pig on Coke

6 liters of cola (not diet cola) - - you can use water if you are not able to use corn syrup
3 c. of kosher salt
2 heads of garlic, pealed and slightly smashed
6 bay leaves
1/2 c. cracked pepercorns
10 lb. bone in pork shoulder roast

Before we go any further.....what is a pork shoulder
roast? You will normally find it in a vacuum sealed bag in the pork section of your market. It needs to have the skin on it. This is important for keeping the meat moist and tender.
The roast will look similar to this. Before you submerge it in the brine, you will want to take a sharp knife (is there any other kind?) and score the skin. Try not to cut through the fat layer to the meat. You can see the scoring on the picture at the top of the post.

Brining: You can brine for as little as few hours or as long as 24. I usually brine for 24 hours.....two reasons: 1, better taste and 2, I can do it way ahead and check it off my list:) You do need to keep it refrigerated while it is brining. I use a large (18 quart) stockpot, but you could use ice packs in a bottom of a cooler and store somewhere cool.

After brining the roast, you will need to rinse it and pat it dry. It will need to sit out for about one hour. After an hour, create a rub (oil, salt, garlic, rosemary, basil, etc. - - whatever sounds good!) and smear it all over the pork.

Place in a 500 oven for 20 mins and then lower the temperature to 350. Glaze every 45 minutes. (Glaze recipe to follow below.) Cook until internal temperature of the ham is around 160-170 degrees. Rest for 15-20 minutes before carving.

Pineapple Ginger Glaze

1. c pineapple juice
2 c. packed brown sugar
1 inch grated fresh ginger

Bring all ingredients to a boil in a small sauce pan over high heat; reduce heat and simmer until syrupy and reduced to about 1 1/3 cups (about 5-7 minutes).