Pork Adobo

Yesterday was really hot and humid, meaning it was the perfect day to have my oven on for three and half hours to make this recipe (Food Republic). 

Seriously, making a recipe like this in the heat either shows how much I love to cook or that I'm a lunatic. Probably a bit of both.

Anyway, let's chat about the dry rub for this beauty:

That's a 5 1/2 pound pork shoulder with lovely fat.

The dry rub contains paprika, salt, garlic, cayenne, black pepper, and brown sugar.

I rubbed this all over the pork...

...then wrapped the meat in plastic and put it in the fridge for an hour.

When time was up, the pork was placed in a roasting pan and popped into a pre-heated 450 degree oven for 30 minutes.

After 30 minutes, I pulled the pan from the oven and dropped the heat to 325 degrees.

Beer and water were then poured over the roast, and a slew of garlic cloves were added to the pan. I covered the pan with aluminium foil and put it back in the oven to roast away for two hours.

It was during this time that the house started to smell absolutely amazing.

After two hours was up, I pulled the pan from the oven, removed the foil temporarily, and added cider vinegar, brown sugar black pepper and soy sauce.

The foil was put back on the pan and popped back into the oven for another hour and a half.

This is what the roast looked like when it was finished its oven time:

I put the roast on a rack and, when it was cool enough to handle, shredded the meat, and put it in with the pan juices.

Of course, several samples were taste tested along the way.

I let the pork sit in the juice for a few hours, then portioned out what would be our dinner. 

Ladies and gentlemen, we are talking about some serious flavors here. The dry rub permeates the meat, which was uber juicy. And the soy sauce and vinegar elements offer a great yin/yang to all the spices. 

This was totally worth a hot kitchen on a hot day.