Happy Easter everyone!
Baked ham is usually the traditional meat at the dinner table on Easter Sunday but I’m not a huge fan of ham, sorry. I grabbed one of Daisy’s cookbooks and found this great recipe. It’s pretty moderate, low prep time and needs about a day to marinate – which is perfect if you want to make it for tomorrow.
One of the greatest things about this recipe is that you can grill it outdoors. While the little ones enjoy their egg hunt in the back or front yard you can cook this right on the grill. Take advantage of the crisp and sunny Spring weather and bring it inside to enjoy. This recipe is for the meat lovers out there! Rich, savory and delicious is what you will expect out of this one. A Daisy Martinez recipe of course! You can find this particular one in Daisy: Morning, Noon and Night bringing Your Family together with Everyday Latin Dishes cookbook.
Pair this dish with a full bodied red wine, salad, yellow rice and sweet plantains.
Grill-Roasted Boneless Pork Shoulder
~Biondolito De Cerdo~
Makes 12 Servings
Prep Time – 30 Minutes (Plus 1 – 3 Days Marinating Time)
Cook Time – 2 to 2 1/2 hours (Mostly Unattended)
For the herb rub
- 5 cloves garlic
- 1/4 cup coarsely chopped fresh flar-leaf parsley
- 1/2 cup coarsely chopped fresh basil
- 1 tablespoon kosher fine sea salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- One 4-pound boneless pork shoulder roast
- 1 pound bacon, thickest-sliced you can find
- Make the herb rub: Pulse the garlic, parsley, basil, salt, pepper, and olive oil in the work bowl of a food processor until the garlic is finely chopped.
- Open up the boned pork shoulder. Rub the inside generously with the herb rub. Continue with the recipe or wrap the pork shoulder well in plastic wrap and refrigerate for at least 1 day, or up to 3 days. (If you want to make this for tomorrow, you have enough time to pick up the components of this dish!)
- Cut twelve 18-inch lengths of kitchen twine. Lay them out about 1 inch apart on a clean work surface. Arrange the bacon slices, overlapping them, over the twine so that each piece of string runs more or less down the middle of a slice of bacon. Set the pork, smooth (nonmarinated) side down, over the bacon, Bring the first slice of bacon and its accompanying string up and around the pork and tie it securely in place. Repeat with the remaining pairs of bacon and string. Depending on the size of the roast, you may not need all the string and bacon. You will end up with a securely tied pork roast encased in overlapping slices of bacon; don’t worry if the strips of bacon don’t reach all the way around the roast. Let the roast stand at room temperature while the grill is heating.
- Heat a gas grill to medium-high (See Note). If your grill has a thermometer, the temperature after the grill has heated with the cover closed should rad around 375 degrees fahrenheit.
- Fill a deep ovenproof skillet halfway with water. Fit a circular cooling rack into the skillet and place the skillet on the grill, Set the pork roast bacon side up on the rack and close the lid. Cook, replacing the water in the pan as necessary, until an instant-read thermometer inserted into the thickest park of the roast registers 150 degrees fahrenheit, about 2 hours. Carefully remove the pan ans roast from the grill. Transfer the roast to a carving board and let stand for 15-20 minutes before serving.
- Strip off twine, leaving the bacon intact, and carve the roast into 1/4-inch-or-so slices.
Buen Provecho !