I like cooking in bulk for obvious reasons… full freezer with dinner options in a jiffy. Cook once and eat a bunch of times. Lots of recipes can be made using the same ingredient. Pork is one of them, especially pork shoulder or Boston butt. It can be cooked in bulk, frozen and used many times in a variety of dishes. This cut of meat has both dark and white meat. The dark meat is perfect for pulled pork, tacos and hash. The white meat goes great on sandwiches and paninis.
Roasting a pork shoulder is easy. It does not require a lot of work just some time commitment, perfect for a day like Sunday when you are most likely to spend more hours at home. This is one of my favorite ways to prepare pork. It’s gets lots of great flavor from braising in garlic, herbs and orange juice. I promise you’ll have a hard time keeping fingers away and the smell…. Oh the smell is so appetizing you’ll find your belly rumbling with hunger.
One of my favorite pressed sandwiches is the Cuban Panini. The gooey cheese, the juicy pork and the sour pickles grilled in between crusty bread is a combination that pleases the senses every step of the way. And it is one of the quickest dinners to make using all that great meat you prepared on Sunday.
I am off for three days starting tomorrow and looking forward to it very much.
Have a great weekend friends.
- 9 lb Boston Butt
- 10-15 garlic cloves
- 2 medium onions, sliced
- 1 orange, quartered
- 2 cups orange juice
- 1½ cups water
- Salt and pepper
- Bay leaf
- 1 tbsp oregano, preferably Mexican
- 1 tsp dry thyme
- 1 tsp dry rosemary
- canola oil
- Preheat oven to 325 degrees.
- Using a pairing knife make small holes in the pork and insert a garlic clove. Repeat with the rest of the garlic all over the meat.
- Generously rub canola oil all over the pork and season with salt, pepper, thyme and rosemary. Place into a roasting pan.
- Add orange juice, water, sliced onion, quartered orange, bay leaf and generous sprinkle of salt to the same roasting pan. Please note that pork should not be submerged and the liquid should only come up about ⅓ of the way. I used a large roasting pan.
- Roast in the oven for 1½ hours, flipping the pork every 45 minutes. Bring the oven temperature to 375 degrees and cook another 30-45 minutes until the top is golden.
- After its done cooking, allow to cool a little. The dark meat can be used for pulled pork. The white meat for sandwiches, etc.
- 4 slices deli ham
- 5-6 slices roast pork (recipe above) warmed up
- 4 pickle slices
- 6 slices swiss cheese
- french baguette (2 hoagie size pieces) or any panini type bread, sliced lengthwise
- Preheat a griddle or a panini press.
- Spread mayo on one side of the bread. Top each with equal amounts of pork, ham, swiss cheese and pickles then top with the second piece of bread.
- Grill until the cheese is melted. If using a griddle place a heavy pot or a kitchen brick on top of the sandwich.