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4 to 6
servingsEasy
Published 1992
This is one of my favorite pork dishes. It is sublime when made with suckling pig, because it has only a thin layer of meat that is quickly penetrated by the marinade. But a roasting cut of pork, such as Boston butt, is more practical for most people.
Rub the meat all over with a few tablespoons of oil. Pierce at close intervals with the tip of a small, sharp knife. Rub thoroughly on all sides with the salt and pepper, rubbing them well into the incisions.
To prepare the marinade, place the ancho chiles in a bowl, cover with boiling water, and let soak until softened, about 10 minutes. Drain the chiles. Working in batches if necessar
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