1 pork rump of approximately 15.4 pounds
For seasoning
10 cloves of garlic
5 sprigs of rosemary
1 tablespoon of thyme
3 tablespoons of salt
1 tablespoon of black pepper
2 cups of water
1 cup of lemon juice
1 pork rump of approximately 15.4 pounds
For seasoning
10 cloves of garlic
5 sprigs of rosemary
1 tablespoon of thyme
3 tablespoons of salt
1 tablespoon of black pepper
2 cups of water
1 cup of lemon juice
Remove excess fat from the pork rump
Pierce the meat and fill any cavities with some of the seasoning (make sure to mix all ingredients well in a blender)
Then pour the remaining seasoning over the pork rump
Cover and let it rest, refrigerated, for one day to another
(Occasionally, baste the meat with the seasoning)
The next day, place the pork rump and seasoning in a roasting pan
Cover with aluminum foil and put it in a hot oven (450°F), preheated
Roast for 5 hours, basting occasionally with the seasoning
As it dries out, add a little water to the bottom of the roasting pan
Then remove the aluminum foil and continue roasting for another hour and 30 minutes, until golden brown
Serve hot, collect the juices and serve them on the side
Serves 40.
