Salt-Baked Pork in Adobo

The zesty adobo marinade in this recipe is a blend of smoky pimentón, garlic, oregano, and parsley that’s straight from the Spanish heartland. While adobo pork is usually sliced and fried in oil or lard, baking the pork in a salt crust produces a fabulously moist, tender, and original dish, minus the fat. Because the salt acts as a kind of pressure cooker, start checking the temperature of the meat after it has baked for about thirty-five minutes. The Tangy Cilantro Moj