1 pork shoulder of approximately 3 kg
1/2 bottle of dry white wine
Juice from 2 limes
3 sprigs of rosemary
1 tablespoon finely chopped garlic
Salt and black pepper to taste
1 dose of tamarind liqueur for glazing
Mole
2 tablespoons all-purpose flour
500 ml of hot water
1 cup cane syrup or 100g brown sugar or 100g almond flour dissolved in 1 cup (ch) water
1 pork shoulder of approximately 3 kg
1/2 bottle of dry white wine
Juice from 2 limes
3 sprigs of rosemary
1 tablespoon finely chopped garlic
Salt and black pepper to taste
1 dose of tamarind liqueur for glazing
Mole
2 tablespoons all-purpose flour
500 ml of hot water
1 cup cane syrup or 100g brown sugar or 100g almond flour dissolved in 1 cup (ch) water
Temper the pork shoulder with the wine, lime juice, rosemary, garlic, salt, and black pepper, and let it marinate for two hours
Glaze with tamarind liqueur
Cover with aluminum foil and place in a preheated oven at 200°C for approximately an hour and a half, basting with its own juices
Remove the foil and let it brown
Remove the pork shoulder from the roasting pan and reserve
Mole
Brew the sauce that remained in the roasting pan with the flour, then add hot water, stirring until all the sauce at the bottom of the roasting pan is released
Let it reduce and simmer on low heat
Dissolve the cane syrup and place over the reduced mole sauce
Bring to a boil, remove the scum from the surface, and serve over the pork shoulder
