The Age Beautifully Cookbook by Grace O

Author:Grace O
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2016-01-01T05:00:00+00:00

BENEFITS Chia seeds provide fiber, which helps with appetite control and blood-sugar stabilization, and can help regulate cholesterol. They also contain Omega-3 fatty acids, which are anti-inflammatory and lower your risk of stroke and dementia. Pasilla chiles and bell peppers have significant levels of vitamin C, which is good for helping the body resist infection.

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Roasted Pork Shoulder

Pork shoulder is pretty tough, so I like to start this dish the night before and let it cook slowly overnight. This method will tenderize any tough cut of meat. The balsamic sauce can be made at the last minute. This is a perfect dish for a buffet dinner.

1. Preheat the oven to 200 degrees.

2. Rinse the pork, pat it dry with paper towels, place it in a large roasting pan, and prick it all over with a large fork.

3. Rub the pork with the salt. Allow the salt to penetrate the meat for 15–20 minutes.

4. Baste the meat with a little of the Annatto Water and put it in the oven.

5. Allow the pork to cook slowly for about 5–6 hours at 200 degrees, basting every hour if possible.

6. Make the balsamic sauce: Combine the sauce ingredients in a small bowl and mix well.

7. When the roast reaches an internal temperature of 170 degrees, remove it from the oven and allow it to rest for 20 minutes before carving. Serve with the sauce on the side.

CHEF’S NOTE To make this dish ahead, prepare through step 5. Two hours before serving, roast in a preheated oven at 350 degrees for 1–2 hours, basting every half hour. Then resume with step 7.

Serves 10–12

5 lb. pork shoulder

2 Tbs. rock salt or salt substitute

½ cup Annatto Water (page 240)

Balsamic sauce

¼ cup balsamic vinegar

2 Tbs. fresh lemon juice

1½ Tbs. low-sodium soy sauce or tamari sauce

1 Tbs. olive oil

½ Tbs. maple syrup

2 tsp. minced garlic (optional)

¼ tsp. rock salt

⅛ tsp. black pepper

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