YIELD: 45 SERVINGS FOR SOFRITO: 3 cups red pepper, chopped 3 cups tomato, chopped 2 cups white onion, chopped 4 cups cilantro, chopped with stems 2 cups olive oil 1 cups garlic, chopped 2 Tbsps. dried oregano 2 Tbsps. toasted cumin seeds FOR PORK: 3 boneless pork butt, 5-8 lbs. each (tied with butchers twine) salt, pepper and garlic powder to taste 1 cup fresh squeezed orange juice 1. For the sofrito: Combine all ingredients for sofrito and puree in food processor. Reserve 1½ cups ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.