Recipe(tried): Pernil de Cerdo - Dearest June: Any cut of pork meat is excellent marinated with

naranjas agrias. I had posted several recipes for PERNIL DE CERDO where I include my marinade which is similar to our traditional marinade for pork. For an 8 lbs roast pork thigh I use the following quantities. My advice is that you reduce it and try it several times until you get your favorite formula:

4 tsp. salt
5 garlic cloves or to taste, well crushed in a mortar or crushed with a blade of your chefs knife
1/2 tsp. ground pepper
1/2-tsp. ground dried oregano
4 TB olive oil
3 Tb Naranja Agria
1 tb paprika (optional)or Bijol for giving color to the meat.

With a mortar and pestle, prepare a ground adobo with ground pepper, garlic cloves, ground oregano and the naranja agria & olive oil. Add paprika if you are using it. Season the pork, its skin and into the slits with the Adobo (rub into all the skin and meat). Refrigerate, covered, overnight. Very early in the morning, take the pork out of the refrigerator, and let it stand at room temperature for 2 hours. Grill according to your manufacturers instructions.