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 ...

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