Pavochon Marinade
By Andy Tous on RecetasPuertoRico.com
To add the aroma and flavor of the typical Puerto Rican roasted pork to any roasted poultry dish, we recommend this delicious pavochon marinade recipe. Make sure you marinate your bird the day before roasting. Don’t forget to add marinade between the skin and meat, by carefully separating the skin without removing it.
Ingredients
- 10 cloves of garlic (peeled)
- 10 whole black peppercorns
- 1½ teaspoon dried oregano
- 1½ tablespoon parsley
- ½ teaspoon salt (or to taste)
- ¼ cup olive oil
- 2 teaspoons white vinegar
- 1 tablespoon seasoning with annatto
Procedure
- In a large mortar (or blender) grind or blend all of the ingredients until it forms a paste-like marinade. If too thick, add a dash of olive oil.
- Marinate your bird at least one day before roasting.