When the Boston butt pork roast is on a 97-cents-a-pound special, you don't ask questions; you just buy it. And with a crew of folks coming over on the first Saturday of April, it was a delightful opportunity to bring back the Cuban pork roast with citrus mojo.
I returned to the oven-roasting method (after its overnight marinade) but it loses some flavor compared to the slow-cooker approach.
It was a nice spread, with macaroni salad as a side. Oh, you ought to have partaken of the homemade cilantro lime sauce, speaking of spreads, that was awesome together with a successful first experiment of making my own ciabatta rolls:
It began the night before with making a biga, which bubbled up into a perfect starter:
Once I'd mixed it into the rest of the flour and water and salt and yeast, and kneaded it for about 15 minutes, it rose marvelously over the next three hours:
It seemed like a soupy sticky dough once it was ready to divide out into rolls, but that part of the process was not as tricky as I thought. I mean, I did not get exactly shapely rolls but boy howdy did they bake up to be awesome.
That morning was the Half-Craft Half-Marathon, which included a race route right by the house, which proved quite entertaining for Sumner:
Adapted from "Pork Shoulder Roast with Citrus Mojo & Creamy Cilantro-Lime Sauce," by Alex Roberts of Brasa (Minneapolis, MN). Recipe in Food & Wine, May 2012, p. 152, 154.
Additional ideas gleaned from "Cilantro Lime Sauce," from Alexa Blay of Key to My Lime. [Published 04 September 2019]
"How to Make Ciabatta Rolls and Bread at Home," by Emma Christensen of TheKitchn.com. [Published 21 January 2020]
Macaroni Salad based on "Classic Macaroni Salad," by Jaclyn Bell of CookingClassy.com [Published 15 April 2017 / Updated 05 June 2020]
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