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It’s good for a change of pace. I used yellow rice with it. I was also very surprised that the vegetables, sweet potato, onion and carrots, were not mushy after 4 hours at 275.
It’s good for a change of pace. I used yellow rice with it. I was also very surprised that the vegetables, sweet potato, onion and carrots, were not mushy after 4 hours at 275.
that Moroccan spice blend sounds amazing, I do like that flavor profile.
Sadly I have given up pork but I wonder if I could do it with a beef pot roast, something fatty and connective tissue (hmmmm possibly even oxtail?)... those veggies sound yummy too!
thanks for recipe gentlearts. I have a boston butt in the freezer and with this cold snap here in East Tennessee this sounds like just the right thing for dinner in a day or 2.
thanks for recipe gentlearts. I have a boston butt in the freezer and with this cold snap here in East Tennessee this sounds like just the right thing for dinner in a day or 2.
Yes, we liked it for a change. I feel as though, as elnina suggested, cooking the pork covered would have made it more tender. Next time, I will roast the meat covered, and roast the vegetables separately, drizzled with some pan drippings.
It’s good for a change of pace. I used yellow rice with it. I was also very surprised that the vegetables, sweet potato, onion and carrots, were not mushy after 4 hours at 275.
It’s good for a change of pace. I used yellow rice with it. I was also very surprised that the vegetables, sweet potato, onion and carrots, were not mushy after 4 hours at 275.
Gentlearts, I think you have family in PR? DIL?
Pernil, roasted pork shoulder is a ubiquitous dish for Puertorriqueños ..my wife has familia there too.
I showed her this recipe you posted and it is definitely on our list of 'to try' Recipes.
as you know, root veggies, like the carrots and sweet potatoes, as well as the Citrus lemons/ limes are a major part of Puerto Rican cuisine...
so it won't be a stretch for her to make.
I soent three days in Morocco as a Hippie '20 something' ..I remember eating Goat or lamb, yogurt, chick peas and lots of mint...
I also remember the 'smoke smell' and pleasant dreams ..
Yes, that’s right, mr.Magoo, she is from there. Do they put fruit in theirs? Maybe substitute mangos for apricots.
If I get nothing else lasting from this recipe, I roast veggies all the time, and I love the idea of tossing them in a splash of oil and a splash of honey first.
It says that the Moroccan spice blend consists of black pepper, cinnamon, ginger, cardamon, and nutmeg. These spices can be found easily in our local groceries.
I have been meaning to try the Mexican Cochinita Pibil, which is quite similar to the Moroccan slow roasted pork. But what is Achiote, and is there a substitute spice for it?
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