PERNIL (PUERTO RICAN PORK SHOULDER)

Pernil (Puerto Rican Pork Shoulder) image

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.

Provided by Michelle Figueroa

Categories Pork

Time 15h30m

Yield 1 Roast

Number Of Ingredients 7

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)

Steps:

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.

Nutrition Facts : Calories 8991.9, Fat 693.6, SaturatedFat 232.1, Cholesterol 2576.4, Sodium 20972.3, Carbohydrate 14.1, Fiber 1.7, Sugar 0.6, Protein 626