Tuesday, November 24, 2020

Home Eat & Drink Mary's Recipe: Puerto Rican Pork

Mary's Recipe: Puerto Rican Pork

Sep 24th 2014

I tend to think of pork as an autumnal animal, especially if it’s roasted. I think of pork and apples and fall pig killings, although my main source for these impressions is a close reading of Laura Ingalls Wilder’s Little House books as a child.

Remember how Laura and Mary tossed around the old pig bladder?


Basically, my favorite children’s books focused on food. Or at least that’s the part I remember. After I read The Secret Garden, I couldn’t wait for my first taste of clotted Devon cream.

But forget roast pork and cabbage or roast pork and applesauce and consider island pork—not just Hawaiian, but Cuban and Puerto Rican, like,  for example, the Cubanesque sandwich I had for lunch a while back at Caffe Niche. Roast pork, sliced thin and piled on a bun with caramelized onions and cole slaw made a great warm-weather meal.


And my sister-the-chef sent me this recipe today, for a pork roast that will be as good cold as when it’s fresh out of the oven.

Puerto Rican Roast Pork
Serves 10-12


12 cloves garlic, peeled
¼ cup fresh thyme
½ cup olive oil
1 Tbsp. black peppercorns
2 Tbsp. kosher salt
2 cups sour orange juice OR 1 ⅓ cups orange juice and ⅔ cup lime juice
4-5 lbs. pork sirloin tip or boneless pork shoulder

Mix all ingredients except the meat in a food processor. Mix until almost smooth.

Put the marinade and meat into a large Zip Lock bag and marinate for 6-10 hours in the refrigerator.

One hour before cooking, remove the meat from the refrigerator and let sit at room temperature. Pre-heat the oven to 450⁰.

Wipe most of the marinade off the pork (leaving some of the puree on is OK) and place in a heavy roasting pan. Cook in the oven for 15 minutes until lightly brown.

Lower the heat to 250⁰, add a little water to the pan and cover with aluminum foil. Cook for 2-3 hours until the meat is tender throughout.

Remove the meat from the pan, keep it warm on the side and reduce the pan juices slightly. Strain and taste. If the sauce is not too salty, serve with the meat. If it is a little too salty, wash and slice a potato. Add a few slices of the raw potato to the pan and cook for another 5-10 minutes. Discard the potato slices. They should have absorbed quite a bit of the salt, so taste the sauce again before serving and adjust the seasoning.

Slice the meat across the grain and serve with black beans and rice.

And serve it the next day as a sandwich. My current fave sandwich bread is the ciabbata rolls from Harmons–crusty enough to be flavorful, soft enough to bite through.

-Mary Brown Malouf

Happy Friday! We all know the best way to celebrate the end of the week is with a cocktail 😉! ⁠

🍸 And our next highlighted cocktail is the perfect way to start your weekend. @alibislc's 'Far From The Tree' by Clif Reagle:⁠

1.5 oz. @shdistillery Bourbon⁠
1.5 oz. Utah Honey and Akane Apple Shrub⁠
.25+ oz. @waterpocketdistillery Snow Angel .25 oz. lemon juice⁠
Barspoon of simple syrup⁠
2 dashes Regans Orange Bitters⁠
Combine in shaker over ice, shake and strain into a footed glass. Serve with dried apple garnish.⁠

“My goal for this drink was to make it with as many local ingredients as possible,” says Reagle, “and seeing as the farm scene is pretty quiet in November I decided to go with a classic method of fruit preservation: the shrub.⁠

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂⁠

Link in bio to vote and learn more about Clif Reagle!

Yes. Thanksgiving is going to be different this year. So instead of stressing out to prepare a meal, help support local restaurants who need our love this Thanksgiving. 🦃⁠

Restaurants are doing what they can to make this Thanksgiving seamless for us. With offerings of curbside pick up, meal kits, and even delivery, ordering out this Thanksgiving seems like a no-brainer.⁠

Oh and did we mention no family-sized mess to clean up afterward? That’s a win-win in our book. 😉 Check the link in bio for full list of restaurants. 🍽️

Don't forget to vote in our 2020 Cocktail Contest!! 🍸🍹🥂⁠

Our next highlighted coktail is @thecopperonion's “Not Today Satan” by Frank Mealy:⁠

1.5 oz. @shdistillery Bourbon⁠
1.5 oz. pear shrub (Champagne Vinegar/Earl Grey simple 2:1)⁠
.75 oz. lemon juice⁠
Preheat glass with hot water. Mix ingredients, pour into the hot glass, top with hot water and garnish with cinnamon stick, star anise and dried pear.⁠

Mealy is a full-time bartender for the Copper Group. “Inspiration for this drink came from the expectation that we’re going to be running our outdoor patio season longer because of Covid.” People are more comfortable sitting outside, Mealy says, “So I wanted to make a hot drink for the colder months.”⁠

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂⁠

Link in bio to vote and learn more about Frank Mealy!

Our 2020 Cocktail Contest is live!! 🍸🍹🥂

We’ll be highlighting our cocktail contest contestants throughout the next few weeks. Starting with @takashi_slc’s “Red Dirt Garden” by Crystal Daniels:

- 1.5 oz. Amaro Bilaro
- .5 oz. @shdistillery Barrel-strength Rye
- .75 oz. Lemon juice
- 1 oz. Red rice orgeat made with @redbuttegarden botanicals
- Pinch of Jacobsen Salt from @caputosmarket

Daniels garnished her cocktail with banana leaves and an edible begonia- if you can’t get the begonia, another colorful edible bloom will do. 🌺

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂

Link in bio to vote!

Did you know that the first woman to cast a ballot in the United States voted right here in Salt Lake City?

In 1870, on her way to work as a schoolteacher, Seraph Young stopped by SLC’s old City Hall—right across from the Capitol—and made history as the first woman to vote under a women's equal suffrage law.

Like many of us, Young voted early in that election simply because she had to get to work on time. Her story reminds us of the power ordinary people have to make history. Now, get out and vote!

Photo: Ron Fox

Our November-December issue is on stands now!!⁠

And our annual cocktail contest is open for voting! Take all precautions, support our hardworking hospitality community and remember to smile. 🍹🍸🧉⁠

Pick up a magazine, grab a cocktail and vote! Happy November, everyone! ⁠

Check the link in bio to vote.

Trick or treat? COVID cases are getting scary.

111K confirmed cases and 601 deaths in Utah.

Link in bio for a little op-ed on face masks. 😷

Here in Utah, we live on the traditional and ancestral homelands of the Shoshone, Paiute, Goshute and Ute Tribes. Today we celebrate the people who first called this land home. We remember the struggles and tragedies they endured and recognize the fight for justice and autonomy that Indigenous Peoples still face. ⁠

Go to the link in bio to give to Diné Bikéyah and support Bears Ears. 🏜️

Last night’s vigil for Breonna Taylor. ...