4 cups of white wine
1 tablespoon of vinegar
1 tablespoon of water
1/2 teaspoon of oil
4 tablespoons (chopped) of salt
2 tablespoons (chopped) of black pepper
2 tablespoons (chopped) of cumin
1 tablespoon (chopped) of cinnamon
6 pounds of pork rump
6 cloves of garlic
3 large onions, cut into pieces
Zucchini
1 tablespoon of fresh parsley leaves
1/4 cup of olive oil
1 tablespoon (chopped) of lemon zest
1 pound of zucchini, sliced into rounds
3 cloves of garlic, minced
1 medium onion, cut into slices
Salt to taste
4 cups of white wine
1 tablespoon of vinegar
1 tablespoon of water
1/2 teaspoon of oil
4 tablespoons (chopped) of salt
2 tablespoons (chopped) of black pepper
2 tablespoons (chopped) of cumin
1 tablespoon (chopped) of cinnamon
6 pounds of pork rump
6 cloves of garlic
3 large onions, cut into pieces
Zucchini
1 tablespoon of fresh parsley leaves
1/4 cup of olive oil
1 tablespoon (chopped) of lemon zest
1 pound of zucchini, sliced into rounds
3 cloves of garlic, minced
1 medium onion, cut into slices
Salt to taste
On the night before, blend half of the wine, the onion, and the garlic in a blender
Transfer to a bowl and add the remaining ingredients except for the wine
Clean the pork rump, poke it well, and place it in a large bowl
Pour over the seasonings
Cover with plastic wrap and let rest overnight
When preparing, preheat the oven to high temperature
Place the pork rump in a roasting pan, cover with aluminum foil, and roast for about 3 hours
Remove the foil and continue roasting, basting occasionally with the remaining wine, until the pork is golden brown and tender
Or, cook for another 2 hours or until the pork reaches your desired level of doneness
Zucchini
Heat the olive oil in a pan over medium heat
Add the onion and garlic and sauté, stirring frequently, for about 10 minutes
Add the zucchini, increase the heat, stir, and cook quickly, then add the parsley leaves and salt
Cook for an additional 5 minutes
Add the lemon zest
Serve as a side dish with the pork rump.
