Brasa Pork Shoulder (a MN favorite, part 2)
December 14, 2014 § Leave a comment
I love a good roast or braised meet of any kind. So Brasa in the Twin Cities is always on the top of my list. I would never have guessed that they would allow their secret recipe out of the bag!
Thanks to FreshTart they have (see recipe here)! I pretty much used this recipe exactly.
This rub and marinade is SO delicious, and the crispy skin was amazing. I must, however, give the caveat that it’s not quite as good as the real thing (unlike my replication of the Lemon Ricotta Pancakes from Hell’s Kitchen…). The mojo sauce is good as a light drizzle when serving but has nowhere near the brightness or flavor of what’s served with it at Brasa. That’ll be another project.
We could only find huge hunks of meat and so made almost double of the original recipe. Leftovers would be great turned into any number of things but we used some of them for our slow-cooker bean soup.
1 tablespoon extra-virgin olive oil
1/2 cup minced onion
2-4 large garlic cloves, minced
1 cup fresh lemon juice
1 cup fresh orange juice
2 tablespoons distilled white vinegar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons freshly ground pepper
1 1/2 teaspoons ground cumin
1 tablespoon Worcestershire sauce
One 5-pound, bone-in Boston butt (pork shoulder, butt end)
1. In a small saucepan, cook the onion in the olive oil over medium heat until softened, about 5 minutes.
2. Add the garlic and cook until fragrant, about 2 minutes.
3. Add the lemon and orange juices and simmer for 2 minutes.
4. Stir in the vinegar. Transfer half of the mojo to a blender and let cool. Refrigerate the remaining mojo.
5. Meanwhile, in a jar or ziploc bag, shake together the garlic and onion powders, ground pepper, and cumin.
6. Add 2 tablespoons of the dry rub to the mojo in the blender (reserve remaining rub). Add Worcestershire and 1 tablespoon of salt to the blender and puree mojo until smooth.
7. Put the pork in a resealable 1-gallon plastic bag and pour in the marinade. Press as much air as you can from the bag and seal. Refrigerate pork for at least 8 hours or up to 24 hours, turning occasionally. Bring the pork to room temperature before roasting.
8. Preheat oven to 350°F and set a rack in a roasting pan large enough to hold the pork. Remove the pork from the marinade and pat dry with paper towels.
9. Rub the meat all over with the remaining dry rub and transfer pork to the rack. Roast pork for 3 hours, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F.
10. Reduce the oven temperature to 275°F and roast the meat for approximately 3 hours longer, until very tender and an instant-read thermometer reads 180°F. Remove the roast from the oven and cover with foil; let rest for 30 minutes.
11. Shred the meat, discarding the bones and excess fat. Season pork with salt and pepper and serve with the remaining mojo. Or figure out some other delicious sauce and eat it up!