Name: Pernil (Puerto Rican Pork Shoulder)
Prep time: 9 h
Cook time: 6 h 30 min
Total time: 15 h 30 min
Yield: 1 Roast
Cuisine: Caribbean, Puerto Rican
Ingredients: 8 lbs picnic pork shoulder; 12 minced garlic cloves; 1 1/2 teaspoons dried oregano; 1/2 teaspoon black pepper; 3 tablespoons olive oil; 3 tablespoons white vinegar; 8 teaspoons salt (or 1 teaspoon of salt per pound of meat if you are using a smaller cut of meat)

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Pernil (Puerto Rican Pork Shoulder)

At a Glance

Prep: 9 hours
Cook: 6 hours 30 minutes
Total: 15 hours 30 minutes
Servings: 1 Roast

Dietary

High protein
Very Low Carb
High Protein

This is a delicious way to cook pork. I got this recipe from my boyfriend who is from Puerto Rico. This also makes excellent, moist meat for Cuban sandwiches.

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Equipment

Sharp knife, mortar and pestle, aluminum roasting pan, aluminum foil, oven

Ingredients

8 lbs picnic pork shoulder
12 minced garlic cloves
1 1/2 teaspoons dried oregano
1/2 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons white vinegar
8 teaspoons salt (or 1 teaspoon of salt per pound of meat if you are using a smaller cut of meat)

Instructions

Wash the pork shoulder.
With a sharp knife, make 1 inch deep cuts into the pork.
With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).
Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
Pork should be well-done and tender.

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