Advertisement


 


P. R. Pernil

Ingredients

  • 2 cups orange juice, divided
  • 2 teaspoons white vinegar
  • 3 tablespoons olive oil
  • 1 (8 to 9-pound) picnic-cut, bone-in pork shoulder
  • Water, as needed
  • 1 ½ teaspoons salt, divided
  • 10 garlic cloves, minced
  • + 5 more ingredients
    • 1 teaspoon cayenne pepper
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1 teaspoon ancho chili powder
    • ½ teaspoon freshly cracked black pepper

1. In a large bowl, combine 1/4 cup of the orange juice with the vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside.

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals »






Snooth Media Network