Peruvian Pork Adobo - Peimco

Ingredients

• 1.2 kg pork shoulder
• 500 ml kombucha (you can also use Inca’s Food Chicha de Jora, white wine, or 400 ml white wine + 100 ml apple cider vinegar)
• 4 cloves garlic, minced (or 4 tsp. Inca’s Food Garlic Paste)
• 50 g Inca’s Food Ají Panca Paste
• 1 teaspoon Inca’s Food Ají Amarillo Paste
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 bunch fresh oregano (or Doña Isabel Oregano)
• 1 tablespoon achiote (or annato seeds, optional)
• 2 tablespoon lard, tallow, or ghee
• 2 teaspoons salt
• 3 large red onions, sliced
• 1 tablespoon whole red peppercorns
• 4 – 5 small sweet potatoes, baked, to serve