Garlic Pork
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History:
Polkspub would like to extend it's deepest gratitude to "Nana," the source and inspiration for this dish.  Originally from Cuba, Nana brought this recipe with her to the United States.  Traditionally made during holidays, this Garlic Pork recipe has become a favorite for all who have tried it.  We hope you treat this recipe with the respect and and honor appropriate to such a traditional family secret recipe.
Enjoy!
Ingredients:
  • 1 fresh pork ham (you may use a pork shoulder, but we find a ham works better.  Make sure to get raw pork, NOT a cured ham)
  • Garlic (while you may use either minced garlic from a jar or freshly minced garlic, and both will yield acceptable results, although freshly minced garlic does tend to taste better.
  • Salt
  • Oregano
  • 10-15 ripe lemons
Step 1

Begin by juicing 10-12 good sized ripe lemons.  You cannot have enough juice for this recipe, so don't be afraid to get too many.  (We do not recommend using bottled lemon juice)
Step 2

The enthusiastic help of a 5 year-old doesn't hurt.  (We cheated this time, notice the large jar of minced garlic on the counter.)
Once you begin working on the raw pork, DO NOT allow children to touch the pork then their mouth!
Step 3

Begin by mixing in a bowl:

  • Generous amount of minced garlic (3-5 tablespoons to start with)
  • 1 tablespoon of salt
  • Enough oregano to turn the mixture a grayish color
  • 1-2 tablespoon of lemon juice
At this point, the mixture should be firm and like a paste.  If not, some italian bread crumbs or crushed crackers may be added to dry out the mixture and make it firmer)
Step 4
 

Stir the mixture until thoroughly mixed.  Note the bowl of lemon juice, this was half of the lemon juice we used
Step 5

Here is our head mixer
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