Holiday Meal
12:01 AMWhen planning a holiday meal its best to decide on a theme, for this meal I choose sweet and sour. The crowd pleaser was Sunny Andersons recipe for roasted pork shoulder; combine 1/4 cup of the orange juice with vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside.Wash the pork shoulder and pat the meat dry with a paper towel.

Pour the remaining orange juice into a roasting pan. Unwrap the pork
from the plastic and put it in the pan, fat side up. Roast, uncovered,
for 30 minutes, then lower the oven temperature to 300 degrees F. Roast
for 3 hours and 45 minutes longer. If the orange juice dries up during
the cooking process, add in more juice or water. Serve when the internal
temperature of the pork reaches 185 degrees F on an instant-read
thermometer. The meat should pull away with the prick of a fork and the
skin is crispy. Remove the meat from the oven to a cutting board and let
rest for 20 minutes, under a tent of aluminum foil, before serving.
Slice the meat, arrange it on a serving platter and serve.
Served with the pork shoulder was sweet and sour chicken whose recipe i have previously blogged about.
Continuing with the sweet and sour theme a side dish of miracle rice was also served. In a pan with olive oil fry onions, add soy sauce, raisins, pineapples. Add cooked rice and let fry for a few minutes.
Also served was a salad with lettuce and picked colored peppers and carrots. Pasta salad with a lemon vinaigrette and iced tea.
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