I cooked this up out of my noggin a couple of weeks ago because the pork looked so pretty at the butcher’s. I suck at cooking large pieces of meat. Figured I couldn’t possibly come up with my usual blackened lump of wood if I marinated it first.
Try it with tropical fruits, especially papaya. Substitute another two limes for the apple cider. Throw in two tablespoonsful of chipotle pepper sauce instead of the serrano pepper. Have fun.Goodness knows, I made it up. You can too!
2 to 2.5 lbs pork shoulder 1 overripe apple
1 ripe pear
half a cup of cider vinegar
juice of 1 or 2 limes
1 serrano pepper
Remove seeds from pear and apple and throw into blender with vinegar. Whiz in bursts until the fruit is schloop in very small chunks.
Wearing gloves, unless you are tougher than I am, slice the serrano pepper into little rings and take out the seeds.
Mix the pepper slices and lime juice in with the fruit schloop. Pour the mixture over the pork shoulder in a glass bowl. Cover. Refrigerate for as long as you need to, up to a few days, turning every day or oftener and keeping the meat covered with schloop. The meat will probably turn a little white. That’s because the acid is partly cooking it. If you are a sissy like me, take the pepper slices out after the first few hours.
When you’re ready to eat it, sear the meat if you want in a bit of bacon grease, then put the meat into the crock pot on high heat with the schloop for 2 to 4 hours until tender. You might want to add a couple of sweet potatoes, cut in large chunks.
(You can also cook on the stovetop for probably 45 minutes to an hour, low heat, but don’t use your nice cast iron pan; the acid in the schloop will mess up the temper of the cast iron. I did that once with sauerbraten. Be warned.)
Serve with a dollop of sour cream. If the schloop still tastes good after the crock pot stage, stir the sour cream into the schloop for a sour-sweet-peppery-creamy sauce. Might make good taco filling.