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    You are in: Home / Recipes / Venezuelan Barbecued Pork Recipe
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    Venezuelan Barbecued Pork

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    1 hr

    1 hr 20 mins

    duonyte's Note:

    This is the best marinade for pork that I have ever used. It comes from an old Sunset Magazine cookbook. I usually make kabobs instead of an entire pork butt, reducing marinating time to 8 hrs and cooking time as needed.Preparation time does not include marinating.

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    Units: US | Metric


    1. 1
      Score top of meat with three lengthwise and 5 cross wise cuts, making each cut about 1/2 inches deep. Place in baking pan, scored side up. If making kabobs, cut into 1 to 1/2 inches cubes and place in a large plastic bag.
    2. 2
      In food processor, finely chop parley and transfer to a bowl. Chop garlic, add bell pepper and onion and process until finely chopped. Add to parsley with all remaining ingredients. Mix together well and pour over meat.
    3. 3
      Cover/seal and refrigerate for at least 2 hours or until next day. (Up to 8 hours for cubes).
    4. 4
      Set up grill for indirect heat for steak, direct heat for kabobs.
    5. 5
      Drain meat, reserving marinade. Place on grill, scored side down, over drip pan. Cook one side for about 40 min., turn over and cook about 30 minutes longer or until meat thermometer reads 150 deg. (For kabobs, thread meat onto skewers. Will take about 15-20 minute total cooking time). Baste frequently with marinade.
    6. 6
      Let meat rest for 10 minute Heat remaining marinade in saucepan until it comes to a simmer, let simmer for three or four minutes. Slice pork thinly, serve with sauce.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on July 08, 2013


      Great blend of flavors. I made mine in the crockpot because I started with frozen meat. This worked really good. Made for PRMR.

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    • on October 24, 2012

      i cant use this recipe but it will definitely help me!

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    • on June 30, 2012


      We just loved this! We used the marinade for kebabs and let it marinate for 3 hours; followed the recipe fully except for adding quite a bit more garlic. We will for sure be making this again; I loved the slight tanginess from the vinegar. Served with herbed couscous and tomato salad on a super hot summer night.

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    Read All Reviews (7)


    Nutritional Facts for Venezuelan Barbecued Pork

    Serving Size: 1 (221 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 601.1
    Calories from Fat 402
    Total Fat 44.7 g
    Saturated Fat 13.5 g
    Cholesterol 149.6 mg
    Sodium 725.7 mg
    Total Carbohydrate 3.1 g
    Dietary Fiber 0.7 g
    Sugars 1.2 g
    Protein 43.0 g

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