May 01, 2015


Mash garlic with salt into a smooth paste. Put the paste in a blender with the peppers, cilantro and coriander. Puree the mixture while drizzling in ⅔ of the lime juice and oil. Check for seasoning, then season to taste with salt and pepper. Add more oil and lime juice as necessary to balance the flavor. Serve immediately or store in the refrigerator, either in a bag or a jar with a thin layer of oil on top, for up to a week.

Put garlic, chili powder and oregano in a blender along with salt and pepper. Add the juice, turn on the blender and drizzle in the oil until you have a paste. Check for flavor, season with more salt and pepper and balance the citrus and oil flavors. Rub liberally on the pork, then cook in a 350° oven until golden brown and 145° in the middle, about 45 minutes to an hour. Let rest for 30 minutes before slicing. Serve with the skhug.

About this recipe

Recipe courtesy of Chef Patrick Mulvaney, Mulvaney’s B&L


For the skhug
  • 6 cloves garlic
  • 1 pinch kosher salt
  • 1 cup roasted, peeled Fresno, Anaheim or bell peppers
  • 1 bunch cilantro, roughly chopped
  • 1 tablespoon ground coriander
  • 3 limes, juiced
  • ½ cup extra-virgin olive oil
  • Salt and pepper
For the pork roast
  • 3–4 cloves garlic, chopped
  • ½ cup chili powder of your choice
  • ¼ cup dried oregano
  • Salt and pepper to taste
  • 2–4 tablespoons lime, lemon and/or orange juice
  • ½–¾ cup olive oil
  • 2½–3 pounds boneless pork loin

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