Pig Roast, Adobo Seasonings for the Pig
10 heads garlic, pressed
3 handfuls fresh parsley, chopped
10 sprigs basil, chopped
4 tablespoons oregano flakes
10 tablespoons salt
10 tablespoons black pepper
12 tablespoons MSG
1/2 cup chimichuri
Juice of 4 lemons
10 tablespoons wine vinegar or wine
2 cups olive oil
Pour salt into a mortar, and grind/crush garlic cloves. Add the
rest of the ingredients, and repeat. 10 hours before cooking.
Rub your pig with the marinade, making sure you reach ALL cavities,
under the skin, interior, etc.
You can add or reduce the amounts of ingredients according to taste.
Chimichuri is a pesto made with fresh cilantro, juice of 1 lemon
per cup of cilantro, 1 TBlsp. vinegar and 1 clove of garlic for
every cup of cilantro.