There’s nothing like this song to get you in the mood to cook this luscious meal! (Invite me over when it’s ready!)
Caribe from the CD, “Michel Camilo”
Michel Camilo – Grammy-Award Winning Pianist, Composer, Bandleader, Producer and Educator
He is a composer and pianist extraordinaire. He is a bandleader, lecturer, and visiting professor. He is a chart-topping producer; a Grammy, Latin Grammy and Emmy award winner. He is the recipient of his native country’s highest civilian honors.
Michel Camilo is all of these things and more, wrapped in a human being of boundless enthusiasm, musical passion, and love of life. The artistry and virtuosity of Michel Camilo bridges the genres of Jazz, Classical, Popular and World music. He is a pianist with a brilliant technique and a composer who flavors his tunes with the spice of Caribbean rhythms and jazz harmonies. www.michelcamilo.com
“With our food, we don’t eat just one dish. This pork should be accompanied by other things that could be meals in themselves.” Camilo suggests serving white rice and kidney beans; yuca con mojo, the starchy tuber common to the Spanish-speaking Caribbean, slathered with a sauce made of garlic sautéed in plenty of olive oil; sweet plantains, called maduros; and bottles of cold beer, preferably Presidente, the rich, hoppy brew from the Dominican Republic.
Dominican-Style Roast Pork
Recipe from “Jazz Cooks, Portraits and Recipes of the Greats”
by Bob Young and Al Stankus
Juice of 3 naranja agria (sour oranges that can be found in specialty or Latin markets) or 2 grapefruits
Juice of 10 lemons
6-7 lbs of pork shoulder, bone-in
10 cloves garlic, mashed
2 tsp. onion powder
2 tsp. salt
2 tsp. oregano
One night ahead, squeeze the juice from the naranja agria (or grapefruit) and lemons, removing all of the seeds.
Place the pork in a non-reactive pan with a tight-fitting lid, or a bowl that comfortably holds the meat.
Pour the citrus juices evenly over the meat.
Cover the moist meat with the garlic, onion powder, salt, oregano, and pepper.
Cover the pan with its lid, or, if using a bowl, cover the meat with aluminum foil.
When ready to cook, remove the meat from the refrigerator and preheat the oven to 350˚F. Place the covered meat (either covered with the lid or the foil) in the hot oven and cook for 5 hours, basting the pork every 45 minutes or so with the drippings, juice and garlic mixture.
After 5 hours, raise the oven temp. 450˚F. Uncover the meat and cook for an additional 15 minutes.
Allow the meat to sit at room temperature for 15 minutes before slicing.
Note: While this recipe omits cilantro, some Latin cooks would add about 1/4 cup to the garlic mixture that covers the pork.