Mountain Style Pork (Chancho al Palo) is a traditional Peruvian dish celebrated for its rich marinade and distinctive cooking technique. The recipe begins by marinating pork in a blend of aromatic spices and herbs, followed by roasting over an open flame until the meat becomes tender with a charred exterior. This cooking method results in juicy, smoky pork that complements roasted potatoes or corn beautifully. Offering a genuine taste of the Andes, this dish delights with its combination of flavors and textures.

Ingredients

• 2 lbs pork shoulder, sliced
• 1 cup white vinegar
• 4 cloves garlic, minced
• 2 tbsp cumin
• 1 tbsp paprika
• 1 tbsp oregano

Instructions

1. In a large bowl, mix white vinegar, minced garlic, cumin, paprika, and oregano to create the marinade.
2. Add sliced pork shoulder to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 2 hours or overnight to allow flavors to penetrate deeply.
3. Preheat grill or oven to medium-high heat, approximately 375°F (190°C). Remove pork from marinade and thread onto skewers for grilling or place on a rack for roasting.
4. Cook pork, turning occasionally, until cooked through and slightly charred, about 45 minutes, ensuring an internal temperature of at least 145°F (63°C).

Keywords: Traditional, Smoky, Charred, Juicy, Main Course, Peruvian

Spice Rack: Cumin, Paprika, Oregano

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