Sunday, December 28, 2008
8 tbsp salt
10 cloves of garlic
6 tbsp oregano
the juice of one lime
1/2 cup olive oil
2 roasted red peppers
and put it on a roasting pan
I chopped some onion carrot and peppers hoping for a sauce, but with that much salt load it's probably not really worth it.
I roasted it at 350 deg farenheit for 3 hours then turned the oven off for another half hour then removed and covered with foil to rest.
It looked like this prior to carving:
Tasted great, moist and flavorful. In the future I would try to get a cut with more skin on it as the skin turned out crispy and perfect.
We served it with arroz con gandules, unfortunately no pics of that.
2 cans gandules undrained(pigeon peas)
2 cups sofrito (onion, cilantro, cumin, tomato paste, garlic, celery, carrot, salt, pepper, bell pepper)
2 tbsp achiote oil
6 cups of water
Salt to taste
4 cups of rice
roasted red bell pepper julienned
place first five ingredients in a large pot and bring to a boil, add rice and cover turn to low heat for 20 minutes, distribute ingredients and serve with roasted pepper as garnish.
(usually one should add some of the fatty portions of the pernil to this dish, but my timing was off)