Recipe#3508

Title: Adobo

Date: Mon, 13 Jan 1997 19:21:11 -0600 
 From: salerno@bellsouth.net 
 Subject: Pig Roast, Seasonings for the Pig 
 Newsgroups: rec.food.cooking 
 Message-ID: <853204117.21667@dejanews.com> 

10 heads garlic, pressed
 3 handfuls fresh parsley, chopped
 10 sprigs basil, chopped
 4 tablespoons oregano flakes
 10 TB salt
 10 TB black pepper
 12 TB MSG
 1/2 cup chimichuri  [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]
 Juice of 4 lemons
 10 TB Wine Vinegar or Wine
 2 C. 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.