Yolly's Free Recipes
3- to 4-pound pork shoulder, with
skin
3 teaspoons salt
1 cup freshly ground pepper
Season meat with salt and pepper. Bake at 350 F
for about 2 hours or until skin is
brown and crisp. Serve with Lechon Sauce.
Lechon Sauce or Liver Sauce
1/2 pound chicken liver or I cup
liver pate
1/2 cup apple cider vinegar
1 cup bread crumbs
3 tablespoons finely minced
garlic
1 cup Finely minced onion
salt and freshly ground pepper to
taste
3 tablespoons brown sugar
In a saucepan, combine all the sauce ingredients and bring the mixture to a long
simmer (about 20 minutes) over moderate heat. If using chicken liver, broil the
liver till it is half done first and extract the juices by pressing through a sieve or
strainer.
Serves 8.