Spice-Guy’s Kitchen

My favorite way to do a big piece of pork roast is in my slowcooker. I like to use a rump roast. After trimming the fat, coat it in rub and work it in good. Drop it in the pot and pour in a bottle of beer. Cover it and simmer for 6 or more hours, depending on the size of roast.Try to resist the temptation to lift the lid. I consider it done when it jiggles and falls apart when tested with a fork. mmm, With the Rajun’ potatoes(below), a simple salad, and a chunk of bread, you’ll want to share! Time to call some friends, (or family). If you want to put it over the top, season the roast the day before.

This is great when you gotta have luau pig, but can’t do a luau. And it’s easier then burying a whole pig in the sand.

seasoned salt (to taste)
fresh ground black pepper (to taste)
Liquid smoke
approx. 8 lbs. pork roast. Shoulder is good but I prefer a picnic shoulder roast(this cut comes from the lower part of the pig’s front shoulder)
At least 8 banana leaves.

Wash the pork, pat dry and apply seasoned salt and several grinds of pepper. Sprinkle with liquid smoke and give it a good massage.
Now wrap the banana leaves around the roast and secure with string. Next, wrap in heavy duty foil and fold the edges tightly to seal.
Set it in a pan and cook it in a 250F oven for at least 7 hours.
When you remove it from the oven let it rest for 1/2 hour.

For one rack of ribs:

Remove the membrane from the back side of the rack.
Season with salt and pepper.
On a sheet pan, lay out a large piece of HD aluminum foil.
Place the ribs meat side up on the foil.
Take another sheet of foil and cover the rack.
Seal, by crimping, three sides of the foil.
Pour in 1/2 bottle of beer and seal the last side of the foil.
Bake in the oven at 250-275F for 2 1/2 hours.
Remove and allow to cool slightly.
Open the foil and carefully remove the rack.
Slather-on your favorite BBQ sauce and set on a hot grill until the sauce is browned the way you like it.

Ingredients: 

 1 clove garlic, minced
1/2 cup of red chili powder
1 teaspoon of ground cumin
3 teaspoons of dried, crushed Mexican oregano
1/2 cup of cider vinegar
2 1/2 pounds of ground pork
1/4 cup of dry sherry or red wine
1/2 teaspoon of ground cloves

Combine all ingredients, except meat, in blender and blend well. Pour over meat; mix well. Cover and marinate 3-4 hours at room temperature. Pour off any liquid that accumulates. Divide into serving portions, wrap and store in refrigerator or freezer. Great crumbled and cooked with scrambled eggs.