Recipe courtesy of Robert Irvine
Print
Roast
Total:
2 hr 10 min
Prep:
10 min
Cook:
2 hr
Yield:
8 to 10 servings
Level:
Intermediate
Total:
2 hr 10 min
Prep:
10 min
Cook:
2 hr
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

  • 10 pounds pork shoulder (weighs about 10 pounds)
  • Salt and freshly ground black pepper
  • 1/4 cup hot sauce
  • 1/2 cup red wine vinegar
  • 1/2 cup vegetable oil
  • 4 habanero peppers
  • 6 to 8 bay leaves

Directions

Heat oven to 350 degrees F.

Cut pork into 3 to 4-inch thick slices and lay the slices on heavy duty aluminum foil supported by baking sheets. Rub salt and pepper into the meat. In a small bowl whisk together hot sauce, vinegar and vegetable oil, and brush onto surface of meat on both sides. Use plastic or latex gloves to handle habaneros and protect your eyes and nose from the "fumes." Slice the peppers and lay them and the bay leaves on top of the pork. Wrap the pork in foil, sealing all the seams. Roast slowly in oven until fork tender, about 2 hours, or over an open fire.

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