- 6–7 pounds boneless pork
- 1 head fresh garlic, minced
- 2 teaspoons black ground pepper
- 2 teaspoons dry oregano
- ½ teaspoon cumin powder
- 2 tablespoons salt
- 2 teaspoons paprika
- 2 tablespoons onion powder
- Juice of two limes
- 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 1½ ripe plantains
- 4 ounces ham hock, cut into small cubes
- 1 small yellow onion, cut into small cubes
- 1 tablespoon vegetable oil
See also: Drunken turkey with pisco.
- Mix all marinade ingredients together.
- Using a sharp, thin knife, make incisions in the pork. Place pork in a plastic bag and add marinade; rub well. Let rest, preferably overnight or for a minimum of 4 hours.
- Cut ripe plantain in half and lengthwise in long thin stripes. Heat cooking oil in frying pan at medium-high heat. Sauté plantain for 2–3 minutes on each side until golden brown. Set aside and, using the same pan, sauté ham for 2–3 minutes. Set ham aside and sauté onion at medium-low heat for 3–5 minutes.
- Let everything cool to room temperature.
- Preheat oven to 350ºF. Remove pork from refrigerator. Place plantain in center of pork; add ham and onion. Close pork opening with trussing needle and twine. Place pork in tall, large metal pan, cover with aluminum foil and cook for ½ hour per pound of pork.
- Remove aluminum foil during the last hour and cook uncovered. Pork will be ready when cooking thermometer registers 165ºF, or when meat is fork tender.
- Remove pork from oven and let stand for 10 minutes before serving.
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