INGREDIENTS

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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