Beaf Recipes

Pork barbecue

Pork barbecue

Pork barbecue is a beloved dish enjoyed worldwide for its smoky, tender, and flavorful profile. Typically made from pork ribs, shoulder, or loin, it’s marinated in a mix of spices, vinegar, and often a sweet or tangy barbecue sauce before being slow-cooked or grilled to perfection.


2 kilos of pork leg
½ cup apple cider vinegar
2 tablespoons of salt
4 bay leaves
5 allspice
5 cloves
1 cinnamon stick
1 tablespoon dried oregano
2 sprigs of marjoram
2 sprigs of dried thyme
1 cup orange juice
1 liter of water
¼ cup oil
4 cloves of garlic (cut into slices)
200 grams of onion (cut into slices)
100 grams of ancho chili (without veins or seeds, in small pieces)
100 grams of mulato chili (without veins or seeds, in small pieces)
100 grams of guajillo chili (without veins or seeds, in small pieces)
4 large banana leaves


1-Place the oil in a saucepan and fry the garlic, onion and in the same oil carefully fry the chilies.  Cover with water and turn off, let sit for 30 minutes.

2-Place the previous mixture in the blender, add the orange juice, vinegar, salt and the rest of the spices.  Blend everything perfectly and pass the sauce through a strainer.

3-Cut the meat into small pieces, place the banana leaves in an ovenproof dish, arrange the meat and coat with the marinade.  Cover with more leaves and aluminum foil.

4-Refrigerate for 4 hours and then place in the preheated oven at 160 oC for 3 hours.

5-Let it cool before uncovering and serve with your favorite garnishes.


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