Puerco asado

Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.



Ingredients
For the seasoning
 * 16 lbs of pork (leg or whole)
 * 1/2 cup of sliced seedless olives
 * 1/2 cup of capers
 * 1 large onion diced into small cubes
 * 4 tablespoons of mashed garlic
 * 1 teaspoon of parsley finely diced
 * 4 tablespoons of powdered oregano
 * 2 tablespoons of powdered black pepper
 * 1 cup of green peppers diced into small cubes
 * 2 tablespoons of vinegar
 * 2 tablespoons of oil
 * 1/4 cup of salt

Directions

 * 1) Mix in all the ingredients for the seasoning.
 * 2) With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
 * 3) If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
 * 4) Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.