This pork recipe from NYC's Havana Central restaurant combines marinated pork shoulder, citrus juice, apple cider vinegar, and manzanilla olives to make one killer variation on the classic pernil formula.
pork butt or pork shoulder (yield 6-8 pounds)
apple cider vinegar
large onion (chopped)
canned pimento (drained)
Cut one inch holes all over pork butt/shoulder. Fill each hole with garlic clove.
In a large mixing bowl, mix all other ingredients together.
Place pork butt/shoulder into bowl and marinade over night.
In a 325°F (160°C) oven, it will take between 35 and 40 minutes per pound to reach a center temperature of 160°.
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