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The Frayed Apron: "Hi Veronica, thanks for your review. I would not…" Read More
14Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup olive oil (extra virgin)
- 1 cup cilantro (minced, or parsley)
- 1/4 cup mint leaves (minced)
- 1 Tbsp. orange zest
- 3/4 cup orange juice (fresh squeezed)
- 1/2 cup fresh lime juice
- 8 cloves garlic (minced)
- 1 Tbsp. fresh oregano (minced)
- 2 tsp. ground cumin
- 1 Tbsp. kosher salt
- 1 Tbsp. red pepper flakes
- 3 1/2 lb. boneless pork shoulder
- 3 1/2 lb. boneless pork shoulder
- 4 1/2 lb. bone-in pork shoulder
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Reviews(2)
The Frayed Apron 4 years ago
Hi Veronica, thanks for your review. I would not recommend doubling the oil for the slow cooker version because it’s unnecessary. Usually, I’ll just double the meat and keep the liquids the same but increase the spices.
Veronica Vazquez 4 years ago
I made the slow cooker version and had to double the recipe for a 7lb roast. This was far too much oil and did not taste like the lechon I am used to so I will keep looking for that recipe. This one had good texture and flavor minus the heavy oil flavor but I’m not going to call it Cuban.