By TULSA TO DO on May 25, 2011, at 4:28 PM Updated on 5/25 at 4:28 PM
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Foodies and chefs have long found the USDA's cooking guidelines for pork to be too stiff. So yesterday's announcement that the USDA lowered the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees (with an added three-minute rest time) made many people happy.
Here's a recipe, using those new guidelines, that would be great for grilling and eating al fresco on Memorial Day weekend.
Caribbean-Style Roast Pork Shoulder
Serves 8 to 10
4 to 5 pound bone-in pork shoulder
1 medium onion, thickly sliced
1 head garlic, peeled
2 tablespoons oregano
2 teaspoons cumin seeds
2 teaspoons salt
1 teaspoon black peppercorns
2 bay leaves
1 tablespoon oil
Zest and juice of 1 orange, grated
Zest and juice of 1 lemon, grated
1. Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan.
2. Place the rest of the ingredients a in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions.
3. Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.
4. Preheat the oven to 450 degrees. Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 145 degrees.
5. Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.
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