MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aura Almanzar's Spanish Roast Pork
 Categories: Caribbean, Pork
      Yield: 16 Servings
 
      8 lb Fresh picnic ham; bone in
      1    Garlic head
      2 tb Dried Mexican or Dominican
           -oregano
      1 md Onion
      1 tb Corn oil
      2 oz Lime juice
 
  Prepare pork by lifting the skin by cutting the fat as close to
  the skin as possible.  do not remove.  The skin should be attached
  by a teeny bit at the shank.
  
  Pierce holes in the skin, making sure that you broke through the fat.
  Pierce deep holes (about one and half inches deep, or as close to the
  bone as possible) in fresh ham, make a few that go across, so that
  you extend the area to be touched by seasoning.
  
  Chop onion, and put all seasoning ingredients in blender, pulse
  at liquefy two or three times, until you have a nice looking,
  foamy paste.
  
  Pour mix into a bowl, with a long handed spoon (I used my
  daughter's childhood Nestle's mixing spoon until the crummy child
  took it from me), put seasoning into the many holes you have made
  on pork, it should not, however, resemble Swiss cheese. Take
  leftover mix, and rub on the outside of pork and skin, place skin
  in place.
  
  Place in a large foil covered pan, and cover loosely with foil,
  place in a preheated 325 F oven and cook for at least
  30 minutes/lb. I prefer 45 minutes/lb. As a matter of fact, my
  preferred cooking method is to place it in the oven about midnight,
  and cook all night at 225 F.  When I do this, I add about 1/2 c
  water to the bottom of the pan, between pan and foil.
  
  After pork is done, uncover, and cook at about 400 F for about
  20 minutes to crisp the skin. This is the old way of doing this.
  The new fangled way (which I prefer) will follow.  Before crisping,
  very carefully, pour out liquids into a heat resistant container,
  place liquid in freezer.
  
  By the time the pork is cooked, the fat in the liquid should have
  solidified.  This make an extremely tasty heart attack, err,
  seasoning for vegetables, etc.  I throw it out.
  
  Reduce the liquid and add salt to taste.  I do not add salt to the
  meat, as it makes it tough when cooking.
  
  Remove roast from pan and deglaze. Add to liquid and boil until it
  has reduced to about a cup.  Hard to tell, as I normally do this
  by eye. The consistency is similar to light gravy.
  
  You can serve the sauce on the side, or as I do, remove the skin
  and cut up the pork before taking to the table, and spread bits of
  sauce on it, as you build the plate.
  
  And now the new fangled way of crisping skin.
  
  I take a large plate (as big as your microwave will take) and
  place waddles (about 8 fold) of paper towels on it. Place the skin
  on the towels skin side up and nuke for about two minutes. Most of
  the fat will be removed and the skin will start crisping. Repeat
  for a minute and half, let cool.
  
  At this point your skin should be crisp enough.  If you want to
  repeat the procedure, you may, but you run the risk of ruining the
  skin. It all depends on your microwave.
  
  Serve with rice and beans and tostones.

  Source: Aura Almanzar on Rime Cuisine

  From: Michael Loo
  Date: 04 Mar 97
 
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