MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aura's Roasted Pork
 Categories: Loo, Caribbean, Main dish, Pork
      Yield: 12 Servings
 
     10 lb Pork roast
      1 lg Onion, cut
      1    Head of garlic (medium)
      4 tb Oregano
    1/4 c  Lemon juice or vinegar
      2 tb Vegetable oil
      1 ts Pepper
 
  Preheat your oven to 500 degrees F.
  
  Prepare the meat as follows.
  
  With a very sharp knife, cut under the skin, separating the fat from
  the flesh, it's okay to leave a bit of the fat on the skin, but do
  not cut the skin from the meat completely.  I usually just let it
  hang at the shank.
  
  With the point of knife, make cuts about one to two inches long, and
  as deep as possible.  Do not pierce.  make one of these ever four to
  five inches, also, pierce the skin.
  
  In a blender, mix the seasoning, don't be afraid, you can set it to
  liquify.  Pour mixture into a bowl.
  
  With a teaspoon (I use a long handled, mixing one) spoon mixture into
  the slits made on the meat, until you have placed some in all of it,
  take the remaining mixture and rub it over top.  cover with the skin.
  
  Place in a baking pan, covered with aluminum foil (helps with
  clean-up) and cover the meat with one large piece of foil, wrap
  around the edges. I usually bake this s-l-o-w-l-y. This means, I
  lower the temperature to 250 F, about 11:00 p.m., if I have to take
  somewhere early in the morning, or about 8:00 a.m., if for dinner,
  and cook for about six hours. No need to get up and check on it.
  Trust me.
  
  About five hours into the cooking, I remove the foil, and raise the
  temperature to 350 F.  Cook for another hour or so.
  
  If you want the skin to be nice and crispy, you can take your
  chances, and if it has not crisped stick it under the broiler, or in
  a very hot oven, I put it in a glass dish, covered with paper towels
  and microwave it for 2 minutes, take out, replace the towels and do
  it for another minute or so, the skin, will puff and crisp.
  
  One more thing, you know the liquid that remains at the bottom of the
  pan? Well, I like to (very carefully) remove it from the pan when I
  remove the foil, I place it in a metal container (stainless) and then
  put it in the freezer.  The fat solidifies, and I remove it.  The
  gel, I reduce on top of the stove and either put it in a bowl at the
  table, or if I have sliced the meat before serving, pour it over.
  
  Of course, you can take the mix and do this to your piggy.  if you are
  going to cook on a pit, or stick it, just follow your directions.
  
  You may have noticed, that I did not put salt.  That is a personal
  decision, I feel that it's not needed, and that it toughens the meat,
  you can put it in then, or just at a bit to the sauce.
  
  In any case, buen apetito.
  
  From: Aura Almanzar, October 1996
  From: Michael Loo
  Date: 03-02-06
 
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