Pernil al Caldero
4-pound butt end of leg of pork
Crush and mix the following in a mortar:
4 cloves garlic
1 teaspoon whole dried oregano
4 teaspoons salt
1/2 teaspoon olive oil
1 tablespoon vinegar
2 cups water
4 cups beef stock
2 bay leaves
2 onions, peeled and quartered
1 pound carrots, peels and cut into 1 inch rounds
1 pound Ukon gold potatoes, quartered
Remove skin and excess fat from meat, this is very important! Rinse and dry, score top of meat in diamonds. Rub the crushed seasonings into the meat and set in refrigerator overnight.
In a large caldero or heavy stockpot, brown meat lightly over high heat. Add liquids, bay leaves, and onions and bring to a rapid boil. Cover, reduce heat to medium low, and boil for 2 hours (1 hour for bone-in).
Add carrots and potatoes and bring to a rapid boil, reduce heat to medium low and boil for about 1 hour or until meat is well done.
Uncover, remove meat and vegetables, taste and adjust seasonings. Boil, uncovered, until sauce thickens to taste.
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