Expect a burst of flavours in your mouth- lemons, limes, herbs. This is a delectable dish with tasty meat, complimented by the lettuce and the salsa. You can have it as a main meal or serve it to friends during parties.
1/2 cup fresh orange juice
1/4 cup salt
2 tbsp brown sugar
1 tbsp dried rosemary
1 1/2 tsp paprika
1 1/2 tsp whole black peppercorns
1/2 tsp dried oregano
3 cloves garlic, coarsely chopped
3 1/2 cups cold water
1 (5- to 6-pound) boneless pork shoulder roast, tied
1/2 cup lemon, or orange sorbet
2 tbsp fresh lemon juice
2 tbsp brown sugar
1 tbsp fresh lime juice
Orange slices, for garnish (optional)
Chopped cilantro, for garnish (optional)
24 Boston lettuce leaves (about 2 heads), for serving
Â¼ kilo tomatoes (remove seeds and slice into cubes)
1 big white onion, chopped
Chopped fresh basil
Â¼ tsp salt
To make salsa: Mix the tomatoes, onions, basil and salt. Refrigerate.
To make brine: In a saucepan, combine orange juice, salt, brown sugar, rosemary, paprika, peppercorns, oregano and garlic. Stir until salt and sugar dissolve, about 30 seconds or until it boils. Transfer to a large bowl and let the mixture cool slightly. Mix with water. Place it in the refrigerator for about 30 minutes. In a large Ziploc bag, place pork and pour brine. Seal bag. Put the bag in a large bowl and refrigerate for 24 hours. Make sure you turn the bag once.
Preheat oven to 300Â°. Drain the brine and refrigerate. Place the pork in a large roasting pan and cover with foil. Make sure that it the foil is loose. Roast pork for 6 hours, or until meat is very tender. Once it is cooked, set it aside for 30 minutes.
Skim off fat from the brine and discard. Set aside.
Preheat broiler. Remove strings from pork.
To make glaze: In a bowl, stir together sorbet, brown sugar and lime juice. Brush the pork with glaze and broil for around 3 minutes or until brown. Transfer the pork to a cutting board and let it rest for 15 minutes. Combine pan juices with other reserved juices and reheat in a saucepan.
Thinly slice pork roast and arrange on a platter. Drizzle with some of the hot pan juices; garnish with orange slices and chopped cilantro, if desired.
To serve, place a slice or two of pork on a lettuce leaf, top with salsa, roll up and eat.
Photo Courtesy Of:avlxyz