3 kg of pork tenderloin, boneless
1 kg of tomato, peeled and seeded
1 kg of chopped onion
1 head of garlic
1 bunch of parsley, chopped
2 cups (chopped) of vinegar
1 1/2 cups (chopped) of olive oil
1 1/2 cups (chopped) of lemon juice
Salt, oregano, and black pepper to taste
3 kg of pork tenderloin, boneless
1 kg of tomato, peeled and seeded
1 kg of chopped onion
1 head of garlic
1 bunch of parsley, chopped
2 cups (chopped) of vinegar
1 1/2 cups (chopped) of olive oil
1 1/2 cups (chopped) of lemon juice
Salt, oregano, and black pepper to taste
Cut the meat into strips
Dice the tomato and add it to the meat
Peel the garlic teeth and cut them into small pieces
Mix the garlic, onion, parsley, vinegar, olive oil, and lemon juice
Add the meat and season with salt, oregano, and black pepper
Cover the bowl and refrigerate for the next day
Remove the meat from the refrigerator and transfer it to a pressure cooker
Heat the pressure cooker over high heat until it starts to simmer and reduce the heat
Simmer for 1 hour
Remove from heat and check if it's tender
If necessary, return the pressure cooker to the stove to cook further
Serving temperature: room temperature as a sandwich filling or main course
