Over the past weekend I took cooking Lessons from a good friend Edwin ‘Eddie’ Santiago. Eddie is a retired Navy SonarTech and personal Chef. He is married, has 4 amazing children and I lost track of the grandchildren. Eddie has been my go to person for all things Puerto Rican for the last 2 years, and whenever I season a piece of meat it is his voice I hear ‘ YOU GOTTA LOVE YOUR MEAT’ So this year I took to the highway with my Peril (pork shoulder) went over the river and through construction to Pennsauken, NJ and had a one on one cooking Demo with Chef Eddie.
Let me backtrack prior to showing up he had me brine my meat in a solution of
1 cup of salt
1/2 cup of Pepper
1/4 cup of Adobo
3tbs of Worcestershire sauce
and Water just to the top of this this mixture maybe about 2 cups
Boil on low till this mixture thickens and reduces then pour into a pot with your meat and more ice water. let stand for 24 hours. Remove from brine pat dry and season outside with your desired seasoning rub.
Cook your neat accordingly. My roast pork will cook at 300 degrees for 10 hours Pictures to follow.
