23 Ingredients
  • For the Hot Sauce (Pique Criollo):
  • 1 cup distilled white vinegar
  • 1/2 cup distilled water
  • 2 tablespoons olive oil
  • 1 tablespoon fresh-squeezed lime juice
  • 2 habaneros, halved, seeds and stems removed
  • 2 jalapenos, halved lengthwise
  • 2 serrano peppers, halved lengthwise
  • 1/4 cup finely diced, fresh pineapple
  • 5 cloves garlic, peeled and halved
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • For the Pork (Pernil):
  • 8 cloves garlic, smashed
  • 1/4 cup fresh oregano leaves
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon freshly cracked pepper
  • 3 tablespoons vegetable oil
  • 4 tablespoons distilled white vinegar, divided use
  • 1 (5- to- 6-pound) bone-in pork shoulder, preferable with fat left on
  • 1 cup water
Nutrition
438
22% daily value
12 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

52% 34

Saturated

52% 10

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 4

Carbs

1% 4

Carbs (net)

- 2

Fiber

5% 1

Sugars

- 1

Sugars, added

- 0

Protein

55% 27

Cholesterol

37% 111

Sodium

27% 656

Calcium

7% 69

Magnesium

9% 37

Potassium

11% 533

Iron

14% 3

Zinc

39% 4

Phosphorus

42% 295

Vitamin A

1% 7

Vitamin C

8% 7

Thiamin (B1)

101% 1

Riboflavin (B2)

34% 0

Niacin (B3)

39% 6

Vitamin B6

48% 1

Folate equivalent (total)

4% 14

Folate (food)

- 14

Folic acid

- 0

Vitamin B12

48% 1

Vitamin D

18% 3

Vitamin E

12% 2

Vitamin K

13% 16
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