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Dearest June: Remember that we do the Pernil Asado (Baked Pork Shoulder or Ham)

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Dearest June: Remember that we do the Pernil Asado (Baked Pork Shoulder or Ham) using a similar recipe as the one described by Ed (too much Cuban food & friends). It is delicious but we also add oregano , crushed garlic, bit of salt & pepper to the rub. We cover it & refrigerate overnight & in the morning we bake ai at a slow pace(300 F or up to 350f but not more). The results are astonishing & the aroma is great. You can remove the skin or if you leave the skin you have to open deep holes (like when killing someone with a knife) & fill the holes with the delicious rub. To bind the crushed rub ubgredients you should add a Tb or a little bit more of olive oil & it will form a paste.

Love & care my friend,

Gladys/PR
MsgID: 0079872
Shared by: Gladys/PR
In reply to: Thank You: Thanks, Margie - I know what you mean!!
Board: Cooking Club at Recipelink.com
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