1 kilogram of pork shoulder
salt
black pepper
minced garlic
red pepper flakes
chopped onion
fresh oregano sprig
well-mounded ground cloves
picadillo sauce
vinegar
1 kilogram of pork shoulder
salt
black pepper
minced garlic
red pepper flakes
chopped onion
fresh oregano sprig
well-mounded ground cloves
picadillo sauce
vinegar
Combine all the seasonings to form a marinade
Make small incisions in the meat with a fork
Leave it in the marinade for 2-4 hours, turning it every now and then, so that all the meat picks up the flavor well
If the meat is lean, you need to add a tablespoon of oil
Heat the pan
Let it cook slowly until it's tender and nicely browned
Serve with a side of farofa, made with the leftover marinade, cornmeal, and cooked eggs
Garnish with oregano sprigs and lime wedges.
