Things be cray-cray lately. And not just because I have four kids four and younger. We have been having a lot of people come over for dinner and hang out and that takes up quite a bit of my free time.
But one thing I love most about having people over is feeding them yummy food. It needs to be relatively simple. I make lasagna from time to time and some different chicken dishes but one that is a favorite of ours that is super easy to pull together and feeds a crowd (I always have leftovers) is Cuban-style pork roast.
What you need is to find a pork butt. A nice juicy one. And by juicy I mean fat. Butts are supposed to be fat and pig butts are nice and plump. **This is not a kosher meal. So if you eat kosher, I am sorry. This recipe is not for you.** The rest of the ingredients include lots of garlic, oregano, olive oil, a couple of whole limes (I never have limes on hand, so I just use a bunch of lime juice in one of those little green lime bottles that are supposed to resemble a citrus fruit), kosher salt.
Basically you just bake the heck out of the butt and then shred and enjoy. We serve ours with black beans, rice, avocado, tomatoes, and sour cream. You could make actual cuban sandwiches but those things call for things like ham and swiss cheese and I am not that ambitious.
5 cloves of garlic (peeled)
2 tablespoons of oregano (fresh) or 2 teaspoons of oregano (dried)
2 tablespoons of olive oil
1 1/2 whole limes (or if you are me, just a lot of lime juice)
1/2 tablespoon of kosher salt
1 small butt
Put all the ingredients but the butt in the blender and let it do its thing. Coat the butt with mixture the night before and put in the fridge to marinate. Then 8 hours before dinner, pop the butt in the oven at 250 with a cup of water added to the pan. Baste the butt when you feel like it throughout the day. When the timer goes off, shred the butt and enjoy!