Capicola Roast with a Lemon and Caper Rub

Posted on May 2, 2011 by admin-F0RS3
VN:F [1.9.20_1166]
Rating: 5.0/5 (1 vote cast)
Capicola Roast with a Lemon and Caper Rub, 5.0 out of 5 based on 1 rating


Dinner

20 minutes

2 1/2 hours

8

    • 3 lb
      1.5 kg
      Canadian Pork Shoulder Blade Capicola Roast
    • 3 Tbsp
      45 mL
      capers, drained
    • zest of one lemon
    • 2 Tbsp
      25 mL
      chopped fresh thyme
    • 1 1/2 Tbsp
      20 mL
      minced garlic
    • 2 tsp
      10 mL
      coarse (sea, rock or kosher) salt
    • 1 Tbsp
      15 mL
      coarse black pepper

Directions

Trim visible fat from roast. Lightly process capers, zest, thyme and garlic in a blender or food processor; do not reduce to a paste. Combine with salt and pepper. Rub seasoning all over roast. Cover, refrigerate, and allow to marinate for about 24 hours. Pre-heat oven to 325°F (160°C). Roast for about 2 1/2 hours, or until internal temperature reaches 170°F (77°C). Remove from oven; cover loosely and let rest for 10 minutes. Slice thinly and serve.


Bookmark this recipe.

Comments are closed.