Huilense Roasted

Ingredients: 

8 lbs (4 oz) of pork (pulp, not too fat) 
2 beers (one 1/2 litros)
1 / 2 cups ofvinegar2 tablespoons of sour orange juice 
4 stalks green onions chopped 
8 cloves garlic, minced1 teaspoon basil1 teaspoon coriander 
1 teaspoon mint1 teaspoon of pennyroyal 
1 teaspoon oregano 
4 bay leaves of ground
1 teaspoon thyme 
2 teaspoons toasted and ground guayabita 
1 teaspoon nutmegSalt, cumin and pepper to taste

Preparation:

This dish is considered typical from Huila and its festivities from Neiva (San Pedro).

Pike the meat and put it to marinate in the brine, with all the ingredients during 24 hours, pass your hand and rub it every 6 hours and ensuring that the ingredients penetrate into the remaining holes.

After the day passes put everything in a clay pot in the preheated oven at 250 degrees for at least 4 hours, served with bland, arepas, yucca cooked and wrapped mature.

Depending on the cook, everyone can use the combinations of herbs that you wish, but not omitting the oregano, the thyme, the bay leaves, nor the mint or nutmeg.