🥘 Ingredients
- garlic cloves 8
- cumin seeds 2 tsp
- black peppercorns 2 tsp
- oranges 120 ml
- limes 60 ml
- olive oil 60 ml
- salt 1 tsp
- mexican oregano 2 tbsp
- msg 1 tsp
- pork shoulder 1 ½ kg
- white wine 1 cup
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1Blend together garlic cloves , toasted ground cumin seeds , toasted ground black peppercorns , juice from oranges , juice from limes , olive oil , salt Add mexican oregano and msg to the marinade. Stab a pork shoulder repeatedly with a knife and rub the 1/2 marinade all over it. Bag it up and let it sit in the fridge for 24 hrs Remove the pork from the bag and place it in a covered baking pan. Add marinate to the pan and white wine to the pan. Salt generously. Cook it in a 120°C oven for 3 hrs covered. Remove the cover and cook for another 3 hr until the pork is tender and internal temp is 91°C. At the end turn on broiler and brown pork for 5 min . Remove the pork from oven let it rest covered for 30 min . Mix remaining marinate with pan juices.