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Cerdo al Tamarindo (Roast Pork with Tamarind Sauce)
Time: 20 minutes plus standing Roast/Cook: 2 hours 30 minutes
Servings: 12 people
By Vallarta Supermarkets
Preparing Christmas dinner? Here is a great idea!
‘Tis the season for joy, laughter, and indulging in unforgettable feasts! Elevate your Christmas dinner to new heights with a culinary masterpiece that will leave your guests craving for more—Cerdo al Tamarindo, a succulent Roast Pork infused with the enchanting flavors of tamarind.
In just 20 minutes of preparation (plus some standing time) and 2 hours and 30 minutes of roasting, you can create a holiday centerpiece that serves 12, making it perfect for festive gatherings. This tantalizing dish features a perfectly seasoned boneless pork shoulder roast, adorned with a rich and flavorful tamarind sauce that is sure to become the star of your holiday table.
Get ready to embark on a culinary journey as you follow this easy-to-follow recipe. The combination of savory spices, the heat of jalapeños, and the sweet tanginess of tamarind paste will dance on your taste buds, creating a symphony of flavors that captures the essence of Christmas.
Whether you’re a seasoned chef or a holiday cooking enthusiast, Cerdo al Tamarindo is a delightful and impressive addition to your Christmas menu. Let the aroma of roasting pork fill your kitchen, signaling the arrival of a festive feast that will be remembered for years to come. Prepare to delight your loved ones with this extraordinary recipe, and watch as the magic of Christmas unfolds with each savory slice.
Ingredients
Nonstick cooking spray
2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
1 teaspoon adobo all purpose seasoning
1 teaspoon garlic powder
1 boneless pork shoulder roast, trimmed (about 5 pounds)
2 tablespoons canola oil
2 large jalapeño peppers, stemmed, seeded and finely chopped
1 small white onion, halved and finely chopped
3 garlic cloves, minced
1 cone (8 ounces) piloncillo
1/4 cup apple cider vinegar
1/4 cup tamarind paste concentrate
2 tablespoons chopped fresh cilantro
Preparation
1. Preheat oven to 450°. Line 13 x 9-inch roasting pan with aluminum foil; spray with cooking spray. In small bowl, stir salt, black pepper, seasoning and garlic powder. Place pork on prepared pan; rub with salt mixture and roast 30 minutes.
2. In medium saucepan, heat oil over medium-high heat. Add jalapeños, onion and garlic; cook 5 minutes or until tender, stirring occasionally. Increase heat to high. Add piloncillo, vinegar, tamarind paste and 2 cups water; cook 10 minutes or until piloncillo is fully dissolved and mixture is thickened. Cool jalapeño mixture slightly; transfer to blender and purée on high until smooth. Makes about 2 cups sauce.
3. Reduce oven temperature to 325°. Brush pork with 1 cup sauce; roast 2 hours or until pork is very tender and internal temperature reaches 195°. Transfer pork to cutting board; tent with aluminum foil and let stand 15 minutes.
4. Slice pork; garnish with cilantro and serve with remaining 1 cup sauce.
This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.