from Chris Maher,
Cooking Studio Taos
submitted by Kathy
Lindenbaum
serves 8
serves 8
1 pork shoulder (can be 2 to 6 pounds, depending on
number of people served/serving size)
3 bay leaves
8 whole garlic cloves, peeled
1 tablespoon whole cumin seed
generous amount of salt and pepper
clarified butter or oil, or combo
For the garnish:
sliced onion
coarsely chopped or torn cilantro
quartered limes
Equipment:
pressure cooker (but see note below for options),
the recipe we tasted used a pressure cooker
Cut
the pork, removing skin, into 2-inch cubes. In a pressure cooker, place the
pork and whole garlic and fill halfway up with water. Add salt and all the
spices.
Once
the pot is fully pressurized, cook the pork for 22 minutes.
Remove
from heat and before draining the broth prepare to SAVE it. This liquid can be
used to make beans (see recipe for CubanBlack Bean), etc. Drain and save the broth and let the pork
cool.
Before
serving, heat up a large skillet and sear the pork in small batches, using
clarified butter and/or oil. Place on a warm platter and garnish with slices of
slightly warmed onion (can warm/wilt the onion in the pork stock), cilantro and
limes.
You can cook the pork shoulder in a more
conventional way using an oven, but the results may not be as even as with a
pressure cooker. For the oven method, add water to the bottom of a roasting pan
with other ingredients and poach the shoulder at a low temperature, just until
a thermometer says it’s safe to eat. Remember you’ll be sautéing the pork in
the final preparation. Cut the pork into 2-inch cubes when it cools, before
sautéing.
The recipe we tasted used a pressure
cooker; the results were delicious, especially the Cuban Black Beans made with the pork broth –
outstanding and the best we’ve ever tasted.
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