Dear Bob,
Here is the main course of my cooking plans. It is called Sun King Pork. Perfect for the God.
Ingredients
- 3 1/2 Pounds (1587 Grams) Lean Pork Shoulder or Butt
- 4 Cloves Garlic, Thinly Sliced
- 1 /14 Cups (300 Milliliters) Freshly Squeezed Lime Juice
- 1 Tablespoon Grated Orange Peel
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Minced Fresh Oregano Leaves
- 1 1/2 Tablespoons Cornstarch
- 1 Tablespoon Water
- 3/4 Cup (180 Milliliters) Chicken Broth
- 1/4 Cup (60 Milliliters) Dry White Win
- Salt & Pepper
Bone, trim the fat off of, and tie the pork. Without cutting the string, make small slashes all over the meat. Tuck the garlic slices into the slashes. In a large bowl, combine the orange juice, lime juice, orange peel, cumin and oregano. Place the pork in the bowl, turning to coat all sides. Cover and refrigerate for at least 30 minutes and up to all day, turning the meat occassionally.
(Alternate way of cooking is in a bag!) In a barbecue with a lid, mound and ignite sixty charcoal briquettes on the fire grate. When the coals are covered with ash, in 20 to 30 minutes, push half to each side of the fire grate. To maintain the heat, add five briquettes to each side now and every 30 minutes of cooking. Place a drip pan between the mounds of coal. Set the grill in place. Alternatively, you can turn a gas barbecue on high and heat, covered, for 10 minutes, then adjust for indirect, meduim heat; set a drip pan beneath the grill.
Place the pork on the grill over the drip pan. Brush with a little of the marinade, then cover grill, opening the vents. Reserve 1/2 cup (120 milliliters) of marinade to brush over meat occassionally as it cooks. Pour the remaining marinade into a 2- to 3- quart (2- to 3- liter) pan. Cook the prok until a thermometer inserted into the thickes part registers 165 degrees F or 74C, at leaste 2 1/4 hours. Brush the meat occassionally with the reserved marinade; salt and pepper to taste in the last 30 minutes of grilling. Transfer the roast to a platter and let stand in a warm place for at least 20 minutes (the interior will be pink, but it will turn white as the meat rests).
Mix the cornstarch with the water. Add the broth, wine, and cornstarch mixture into the pan with the marinade. Stir over high heat until the sauce is boiling.
Remove string from the pork and cut the meat into thin slices. Serve with the marinade gravy. (Yes, wine is optional!) -- The Wicca Cookbook: Recipes, Ritual, and Lore by Jamie Wood and Tara Seefeldt
And there you have it. The Sun King Pork!
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