Venezuelan Pork Butt
|Boneless pork butt roast||4 Pound|
|Onion||1 Large, coarsely chopped|
|Canned pimentos||4 Ounce, drained and finely chopped (1 Can)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|White distilled vinegar||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
Untie pork butt if necessary; then butterfly (slit at center and spread out flat) to make a 1 1/2 inch-thick steak.
With a knife, score meat in a criss cross pattern, making cuts about 1/2 inch deep and 1 1/2 inches apart.
Place meat in a large heavy-duty plastic bag.
In a bowl, stir together onion, pimentos, garlic, parsley, vinegar, oil, and pepper.
Pour mixture over meat in bag.
Seal bag securely; rotate to distribute marinade.
Place in a shallow baking pan; refrigerate for at least 4 hours or until next day, turning bag over several times.
Barbecue meat by indirect heat
Lift meat from marinade and drain briefly.
Scrape off and discard vegetable bits clinging to meat; reserve remaining marinade.
Place meat on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook, basting occasionally with marinade, until a meat thermometer inserted in center registers 170°F