Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains. Cook's Illustrated
Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way! -- posted by nsomniak6
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Recently I threw a few parties with "miniature" sandwiches and was attempting to find new unique ways to change up traditional classics like Ruben, Philly Cheesesteak, Grilled Cheese, Po-Boys, etc. I personally a good traditional Cuban sandwich, so I experimented a bit and got this recipe to work.
My portion measurements may be slightly off, so don't get mad if my portions are slightly off (too much meet, not enough biscuits, etc.) -- posted by Melanie B.
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This recipe is from Barbados and is a traditional accompaniment for crisp okra, and other vegetables. May be served hot or cold. -- posted by Dan-Amer #1
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This is taken from a cookbook from Barbados. My old friend FBC has turned his nose up at this cookbook, even though he has never seen a copy, probably because it has not been approved by the food gurus of NYCity. Of course he lives in that culinary mecca, W. Lafayette, IN, so who am I to question his taste? He is missing out on recipes like this. You can also add a layer of cooked bacon slices if you wish. -- posted by Dan-Amer #1
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This recipe is from Barbados and the submitter to the Canadian Women's Club of Barbados says it is absolutely delicious. It certainly is easy enough for even non-cooks to prepare. -- posted by Dan-Amer #1
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From "Lucinda's Authentic Jamaican Kitchen" published 2006
I just made this to rave reviews. I did not add extra water and used frozen shrimp.
Serve with Kuchella a green mango pickle or a mango chutney. -- posted by No Wheat For Me
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I found this on a OAMC website, which credits Healthy Meals in Minutes for this recipe. This was pretty easy, and nummy. This could also probably be made in a rice cooker (especially after thawing a frozen batch). I did the stovetop cooking for my two batches separately, since I was baking one batch for dinner and freezing the second. This worked out well for me. -- posted by CraftScout
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Published in Bon Appetit, November 2007. Freshly grated nutmeg is extra-fragrant. If using bottled ground nutmeg, add a pinch more. -- posted by swissms
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