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
525
26% daily value
10 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

63% 41

Saturated

62% 12

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 5

Carbs

1% 4

Carbs (net)

- 3

Fiber

6% 2

Sugars

- 1

Sugars, added

- 0

Protein

66% 33

Cholesterol

44% 133

Sodium

33% 787

Calcium

8% 82

Magnesium

11% 45

Potassium

18% 639

Iron

17% 3

Zinc

35% 5

Phosphorus

51% 354

Vitamin A

1% 8

Vitamin C

15% 9

Thiamin (B1)

97% 1

Riboflavin (B2)

32% 1

Niacin (B3)

37% 7

Vitamin B6

38% 1

Folate equivalent (total)

4% 17

Folate (food)

- 17

Folic acid

- 0

Vitamin B12

23% 1

Vitamin D

1% 3

Vitamin E

11% 2

Vitamin K

23% 19
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