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Venezuelan Pork Butt Recipe
|Boneless pork butt roast||4 Pound|
|Onion||1 Large, coarsely chopped|
|Canned pimentos||4 Ounce, drained and finely chopped (1 Can)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|White distilled vinegar||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4046 Calories from Fat 2373
% Daily Value*
Total Fat 265 g407.2%
Saturated Fat 130.8 g654%
Trans Fat 1 g
Cholesterol 960 mg
Sodium 1089 mg45.4%
Total Carbohydrates 39 g13%
Dietary Fiber 8 g32.2%
Sugars 16.6 g
Protein 342 g683.3%
Vitamin A 77.2% Vitamin C 226.3%
Calcium 11.8% Iron 18.8%
*Based on a 2000 Calorie diet
With a knife, score meat in a criss cross pattern, making cuts about 1/2 inch deep and 1 1/2 inches apart.
Place meat in a large heavy-duty plastic bag.
In a bowl, stir together onion, pimentos, garlic, parsley, vinegar, oil, and pepper.
Pour mixture over meat in bag.
Seal bag securely; rotate to distribute marinade.
Place in a shallow baking pan; refrigerate for at least 4 hours or until next day, turning bag over several times.
Barbecue meat by indirect heat
Lift meat from marinade and drain briefly.
Scrape off and discard vegetable bits clinging to meat; reserve remaining marinade.
Place meat on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook, basting occasionally with marinade, until a meat thermometer inserted in center registers 170°F