Ingredients:
- 1 raw picnic pork/ham (approx 5 lbs.)
- 1T or more white wine vinegar
- 1T fresh ground blk pepper
- 1 T minced garlic
- 2 T fresh oregano chopped (don't skimp on the fresh stuff here)
- 1 bay leaf finely crumbled
- 1 t cumin
- 1 T olive oil
Directions:
- Soak picnic pork for at least one hour submerged in water (takes some of the salt out)
- Preheat oven to 200 degrees
- Combine all ingredients except for vinegar in a small bowl to make paste
- Make shallow (1/2" or so) slits on the surface of the pork
- Rub vinegar all over the surface of the pork (I use my hands for this)
- Rub paste all over ham shoving it into the slits
- Roll ham in aluminum foil (roughly 4-5 layers of foil)
- Stick ham in a roasting pan
- Cook 12-18 hours
- Let set 30 minutes
- Unwrap ham and it will literally fall apart. Shred with forks or tongs and throw away clumps of fat and bone.
You can serve this as a main dish by itself (try it topped with mango or pineapple salsa), in a bun with BBQ sauce, or as the meat for tacos, burritos, enchiladas, and/or tostadas. This week I served it with hard taco shells, cheese, shredded cabbage, mango salsa and fresh avocado... delicious! Thanks to Phaedra for sharing this recipe with me.
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