I am a big fan of Daisy Martinez's PBS cooking show "Daisy Cooks." I bought her cookbook and this is the first recipe I have tried so far. My apartment smelled like the best garlic bread ever when I popped this pork roast in the oven. I was very nervous about the huge amount of garlic (and the possibility of it burning) but it browned very nicely and added so much to the taste. It was an awesome pork roast if I must say. I added this wet rub to a 3 lb pork shoulder roast and roasted it for about 90 minutes at 400 degrees or until the center reached 160 degrees.
Wet Rub for Meats & Poultry (Adobo Mojado)
What is a condiment doing in my Top Ten chapter? You'll hear me say over and over how a simple thing like sofrito will change your life, this is another one of those little life changing secrets. Adobo, either this wet version or the dry version (see "Adobo Seco"), will change the way you make pork, chicken, beef, and even fish. I run the risk of repeating myself, but this is not shy or subtle. It is very much "up in your face" food and I mean that, of course, in a good way.
-12 cloves garlic, peeled |
The salt keeps the garlic from flying all over the place as you pound them together. |
Pound the garlic cloves and salt to a paste using a mortar and pestle. Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Stir in the olive oil and vinegar.
Wet adobo will keep 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like from fish fillets and pork chops to turkey cutlets and steaks.
Recipe from DaisyCooks.com
