Cuban adobo pork shoulder
Pork second courses
I posted this with my sandwich recipe called "The Cuban," but made it again last night, not for Cubans, and decided it's worth appearing here on its own. I use a brilliant idea found in one of Jerry Traunfeld's books on cooking with herbs, to add fresh sage leaves to an ordinary adobo that also uses fresh oregano. As noted in the sandwich recipe, you can add more cumin if you like. The roasting method is based, somewhat, on the one Alice Waters describes in her excellent "The Art of Simple Food." I give the roast and onions about twenty minutes alone together in the hot oven before adding the stock. This lets the onions caramelize a bit. Enjoy!! ;o)
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