Cuban roast pork

Prep time: 15 minutes

Cook time: 4 to 8 hours

Total time: 5 hours 15 minutes 

Yield: 8 servings

Cook this roast slowly to make it tender and flavorful.

INGREDIENTS:

6-pound fresh ham or pork shoulder roast

20 cloves garlic

2 teaspoons salt

1 teaspoon black peppercorns

1 and 1/2 cups sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)

1 cup onion, minced

1 teaspoon oregano

1 and 1/2 cups olive oil

Mash the garlic, salt, and peppercorns together with a mortar and pestle.

Add dried oregano, onion, and the sour orange to make a mash -- mix thoroughly.

Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We're looking for something in the neighborhood of 220 degrees F. Remove the saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool.

Pierce the pork as many times as you can with a sharp knife or fork.

Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.

Oven

To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)

Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.

Grill

Use a covered grill, such as the Webber kettle or a covered gas grill. Bank the coals to each side, leaving an empty space beneath your fresh ham or pork shoulder roast. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat. You want a low heat, so do not over do it with the coals!

Spoon extra marinade over the roast occasionally as it cooks. If not using a gas grill, add charcoal to the sides as needed to maintain roasting temperature. Using a meat thermometer, roast should be removed from the grill when the temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)

Immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.

Grilled Chicken Wings with Spice Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce

Eating outside (especially grilling) is for me an inherent part of holidays . Lot of time to cook and eat, but they've just ended.  Really important are also people which whom are we spending this amazing time. Without them there's no real grill. Today the wether reminds us about lazy summer days and maybe this is the sign to make a grill this weekend. So go invite family, friends and have a lot of fun. Enjoy!

Preparing: 20 minutes
Cooking: 18 minuts
Resting: 30 min

46 chicken wings
salt and freshly ground pepper
vegetable oil

Chipotle hot sauce:
1 1/2 red wine vinegar
3 tablespoons dijon mustard
3 tablespoons chipotle pepper puree
3 tablespoons honey
3 tablespoons vegetable oil
salt and freshly ground pepper
1 stick unsalted butter
2 tablespoons ancho chilli powder

Blue Cheese-Yogurt Dip:
1 pint thick Greek yogurt
3/4 cup crumbled domestic blue cheese
2 tablespoons finally chopped red onion
3 tablespoons finely chopped scallions
salt and freshly ground pepper

Heat grill to high. Toss wings in a few tablespoons of
oil and season with salt and pepper. Place on the grill 
in single layers and grill until golden brown on both 
sides and just cooked through, about 4 to 5 minutes 
per side.

Chipotle Hot Sauce:
Whisk together the vinegar, Dijon mustard, chipotle 
puree, honey, and oil in a medium bowl. Season with 
salt and pepper, to taste.
Melt butter in a large skillet or a large pot on the grates 
of the grill. Add the hot sauce mixture and bring to a 
boil. Whisk in the ancho chile powder and season with 
salt, to taste. Add the wings and cook, stirring, for 2 to 
3 minutes. Serve with Blue Cheese-Yogurt Dip,

Blue Cheese-Yogurt Dip:
Combine all ingredients in a bowl and season with salt 
and pepper, to taste. Cover and refrigerate for at least 
30 minutes before serving.