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.

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About cheflaury

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

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