Name: Bolivian Pork
Ingredients: 1/2 tsp ground black pepper; 1 tsp Oregano; 1 tsp Cumin; 4 cloves garlic; 1 medium Jalapeño (use two, or habaneros for more spice); 3 lb pork shoulder; 1 large orange (squeezed); 1/3 cup Apple Cider Vinegar; 1/4 cup water

My attempt to recreate an amazing dish served at a small Mexican restaurant in Sparta, NC. It is South America’s answer to American BBQ and it is fantastic.

Bolivian Pork

Print Recipe

Course: Main Course

Ingredients Method

Ingredients

Rub

1/2 tsp ground black pepper
1 tsp Oregano
1 tsp Cumin
4 cloves garlic
1 medium Jalapeño use two, or habaneros for more spice

Main

3 lb pork shoulder
1 large orange squeezed
1/3 cup Apple Cider Vinegar
1/4 cup water

Method

Use a small food processor to create a paste from the rub ingredients.
Rinse meat, pat dry, and apply rub liberally.
Put wet ingredients into the crock followed by the rubbed pork.
Slow cook for 6-8 hours on low.

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