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Ingredientes
- 1 x Pernil, (pork butt or possibly leg of pork) (6 lb.)
- 6 x Garlic cloves
- 2 lrg Onions
- 1 c. Dry cooking wine
- 1 Tbsp. Black pepper
- 1 Tbsp. Salt
- 2 bot Malta, (this is the last ingredient don't mix with the others)
Direcciones
- Puncture the pork butt several times. Mash the garlic cloves and insert them into the crevices. Cut the onion into slices.
- Marinate as long as possible in cooking wine and onions, garlic, pepper, and season mix with salt and pepper (overnight is preferred). Remove pernil and separate from marinade.
- When ready to cook saute/fry the pernil (without the marinade), in a large casserole pot. Turn it on all sides to seal the skin till it attains a golden brown color.
- When the skin is golden brown in color add in the marinade mix.
- Cover the pan and lower the heat for 4 hrs, till meat is tender to the touch.
- You should add in a little water if it dries up too much. When the meat is almost done add in the 2 bottles of malta, cover and simmer for another 40 min till it absorbs the flavor of the malta without drying out.
- If the sauce is too watery you can always add in 2 Tbsp. of corn starch to thicken it a little as an option.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 545g | |
| Calories 265 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.56g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8465mg | 353% |
| Potassium 746mg | 21% |
| Total Carbs 49.36g | 13% |
| Dietary Fiber 6.6g | 22% |
| Sugars 15.29g | 10% |
| Protein 5.84g | 9% |
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