Cuban adobo for a large fresh ham (Adobo Cubano para pierna de puerco) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

  • ground cumin
  • garlic
  • black peppercorns
  • allspice berries
  • dried oregano
  • bitter oranges

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on December 07, 2014

    I used this same adobo on both a pork picnic shoulder and chicken thighs. Both were marinated overnight. The citrus flavor was much more pronounced on the chicken. The pork, given the size of the cut, mostly just tasted of the pork.

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