Pernil Asado
- 1/2 cup peeled and coarsely chopped garlic (from about 1 medium head)
- 1/2 bunch fresh cilantro
- 1/4 cup freshly squeezed lemon juice (from about 2 to 3 medium)
- 1/4 cup freshly squeezed sour orange juice (from about 2 medium)
- 1/4 cup packed fresh oregano leaves
- 1/4 cup water
- 3/4 cup olive oil
- 3/4 cup vegetable oil
- 3 tablespoons kosher salt
- 1 tablespoon dried oregano
- 2 teaspoons freshly ground black pepper
- 1(4-pound) bone-in pork shoulder (also known as pork butt)
- 1 large banana leaf, about 4 feet long and defrosted in the refrigerator if frozen
- 3/4 cup water
- This recipe is gluten-free
- Produce
- Banana, large leaf (1)
- Cilantro, fresh (1/2 bunch)
- Garlic (1/2 cup)
- Oregano, packed fresh leaves (1/4 cup)
- Oregano, dried (1 tablespoon)
- Sour orange, freshly squeezed (1/4 cup)
- Meat
- (4-pound) bone-in pork shoulder, bone-in (1)
- Cooking & Baking
- Black pepper, freshly ground (2 teaspoons)
- Kosher salt (3 tablespoons)
- Olive oil (3/4 cup)
- Vegetable oil (3/4 cup)
- Drinks
- Lemon juice, freshly squeezed (1/4 cup)
- Water (1 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published April 22, 2011 (1 year ago).
7 people saved this recipe.
