starting the Pernil

today I made the rub/paste for the ten lb. bone-in pork shoulder with the skin on.

In a food processor I pureed

a whole bunch of garlic, close to a full head

a whole bunch of fresh, fragrant cilantro

3 tablespoons oregano

2 tablespoons roasted cumin

some lime juice

some olive oil

coarse salt and pepper

it made about 1 &1/2 cups, which will be perfect. Tomorrow I will pick up the meat and score the skin and rub with the paste. Ultra slow cooking on Friday.


About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

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