My first ever Venezuelan Christmas dinner in Europe // Full recipes and cooking times also Hot Wine!

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey is leaner and pork loin is less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is often cheaper.

orange juice

🥗Healthier: fresh grapefruit juice

💰Cheaper: canned orange juice

Grapefruit juice is lower in sugar, while canned juice is more affordable.

adobo seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and using individual spices can save money.

Prepare the marinade for the Pernil the night before.

Use 2 kilos of pork shoulder without a bone for the marinade.

Add 1/4 cup of oil, 2 tablespoons of Worcestershire sauce, 4 tablespoons of salt, 1 teaspoon of black pepper, 1/8 cup of wine vinegar, 1 teaspoon of oregano, 1 laurel leaf, and the juice of 1/2 lemon to a blender.

Add 1 cup of orange juice and blend everything together.

Place the pork in a ziplock bag and add the marinade to submerge the pork, then refrigerate overnight.

The next day, poke holes in the pork and insert the garlic cloves into the holes.

Cover the pork with aluminum foil and bake at 180 degrees Celsius for 1.5 hours.

After 1.5 hours, remove the foil and bake for an additional 30 minutes.

For the sauce, mix 1/2 cup of wine, 1 tablespoon of Worcestershire sauce, 1 tablespoon of black pepper, and 1 tablespoon of flour in a saucepan.

Strain the sauce from the tray where the pork was cooking and add it to the saucepan, cooking until it thickens and the alcohol evaporates.

Prepare wild rice by adding 1 chicken stock cube, 1 cup of finely chopped parsley, and 2/3 cup of sliced almonds, along with salt and olive oil.

Cooking Techniques

Equipment Needed

Spice Level: