Pork in Adobo Sauce

Ingredients

  • 1 cup(s) extra-virgin olive oil
  • 4 pound(s) baby back ribs
  • 2 tablespoon(s) dried oregano
  • About 6 cups water
  • 0.25 cup(s) ground cumin
  • 0.3333 cup(s) sweet paprika
  • 2.25 pound(s) boneless pork shoulder
  • + 3 more ingredients
    • Salt and freshly ground pepper
    • 1 head(s) of garlic
    • 1.3333 cup(s) sherry vinegar

1. In a food processor, puree the garlic, paprika, cumin, oregano and 1/3 cup of the vinegar until smooth. Add the remaining 1 cup of vinegar; process until blended. 2. Heat 1/3 cup of the olive oil in a large enameled cast-iron casserole. Season the pork shoulder with salt and pepper and cook ov...

View full recipe at Food & Wine

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