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CATEGORY CUISINE TAG YIELD
Meats Clprime2 1 Servings

INGREDIENTS

1 Pernil, pork butt or leg of
pork 6 pound
6 Garlic cloves
2 Onions
1 c Dry cooking wine
1 T Black pepper
1 T Salt
2 Bottles Malta, this is the
last
ingredient do not
mix with the
others

INSTRUCTIONS

Puncture the pork butt several times. Mash the garlic cloves and
insert them into the crevices. Cut the onion into slices.  Marinate as
long as possible in cooking wine and onions, garlic,  pepper, and
season mixture with salt and pepper (overnight is  preferred). Remove
pernil and separate from marinade.  When ready to cook saute the pernil
(without the marinade), in a large  casserole pot. Turn it on all sides
to seal the skin until it attains  a golden color.  When the skin is
golden in color add the marinade mixture.  Cover the pan and lower the
heat for 4 hours, until meat is tender to  the touch.  You should add a
little water if it dries up too much. When the meat  is almost done add
the 2 bottles of malta, cover and simmer for  another 40 minutes until
it absorbs the flavor of the malta without  drying out.  If the sauce
is too watery you can always add 2 tablespoons of corn  starch to
thicken it a little as an option.  Converted by MC_Buster.  Per
serving: 127 Calories (kcal); 1g Total Fat; (3% calories from  fat); 4g
Protein; 29g Carbohydrate; 0mg Cholesterol; 6408mg Sodium  Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0  Fruit; 0
Fat; 0 Other Carbohydrates  Recipe by: COOKING LIVE PRIMETIME SHOW
NUMBER CP0059  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1185
Calories From Fat: 825
Total Fat: 91.5g
Cholesterol: 195.8mg
Sodium: 8725mg
Potassium: 1182mg
Carbohydrates: 42g
Fiber: 7.1g
Sugar: 12.9g
Protein: 38.9g


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