Puerto Rican Adobo Marinade

  • 15 mins
  • 7 ingredients


  • 1 medium onion, minced
  • 1 whole head garlic, peeled and crushed
  • 2 tbs oregano
  • 4 tbs kosher salt
  • 1 tbs freshly ground black pepper
  • 1/2 cup bitter orange juice (if you can't find Seville oranges make a mixture of half orange juice and half lime juice)
  • 1/2 cup peanut oil (optional)
This is a marinade the is commonly used in Puerto Rico at a restaurant called El Rancho Original to marinate pigs before roasting. It really elevates the taste of the pork.  It also works on ribs or pork shoulder.

  • Mix all the ingredients together and season the pig inside and out with the adobo marinade which should be left on overnight.
  • During roasting, baste the pig with the adobo and the meat’s own juices and fat.
  • Makes enough for a 10-12 lb suckling pig.

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    • Depending on the culture adobo and sofrito have many different recipes. The whole idea is to experiment and create something that delicious using basic guidelines. Happy cooking.

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