This recipe is part of a Cuban-Style Christmas: Mojito, Garlic Plantain Chips, Lime, Garlic, and Oregano Mojo, Avocado Salad, Gloria's Black Bean Soup, Crab Empanadas with Pickled Garlic-Caper Remoulade and Roasted Pork Marinade.
1. Place all the marinade ingredients except the water in a food processor or blender. With the motor running, add the water gradually to form a purée.
2. Place the pork in a large oven proof dish or nonreactive pan and pour the marinade over the pork. Cover, and marinade in the refrigerator for 12 hours, or overnight. Turn the pork occasionally.
3. Preheat the oven to 300 degrees.
4. Place the pork and marinade in the oven and bake until the pork is very tender and almost falling apart, about 3 hours. Remove the pork and let cool slightly. Using 2 forks, shred the pork.
When America's Test Kitchen set their tasters loose on an 18-month-old wedge of Parmigiano-Reggiano, their verdict was unanimous: The closer to the rind, the better it was. Molly Birnbaum, their executive editor of Cook's Science, tells us why that is, and shares a recipe for Parmesan-Crusted Asparagus.