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Tante Marie's Cooking School

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Tante Marie’s Grilled Pork Little Havana With Adobo Seasoning Ingredients Adobo Marinade: 6 garlic cloves, peeled and coarsely chopped 1 cup orange juice 1 cup lime juice 1 tablespoon chopped cilantro or flat-leaf parsley 1 tablespoon kosher salt 1 tsp. coarsely ground pepper 1-1/2 tsp. ground cumin 1 tsp. dry-leaf oregano, crumbled 1 tsp. dry-leaf thyme, crumbled For the Pork: Adobo seasoning (above) 1 4- to 5-pound boneless pork shoulder cut into 1-1/2 -inch cubes 1 red onion, peeled and sliced into paper-thin rings cilantro sprigs

Instructions Soak wooden skewers in cold water for about 30 minutes. For the Adobo Marinade: Combine all the ingredients in a blender or food processor. Process until smooth, scraping down the sides of the blender once or twice. Use immediately or refrigerate for up to 2 weeks. For the Pork: Rinse the pork, pat dry with paper towels. Place the pork in a non-reactive container and add the marinade. Refrigerate overnight, turning several times to distribute the marinade. Remove the pork from the refrigerator 1 hour before grilling. Skewer 5 pieces of pork onto each stick. Grill the pork and occasionally baste with the reserved marinade. Cook until brown on all sides (about 15 minutes). Serve on a platter garnished with onion slices and cilantro sprigs. Serves 8 to 10. Š Mary S. Risley (Recipe adapted from MMMMiami by Carole Kotkin and Kathy Martin.)


Tante Marie's Cooking School