Roast Pork Shoulder (Perníl)

Raven Higheagle

By
@ravenhigheagle

This traditional Puerto Rican roast pork shoulder recipe results in a tender and succulent, melt in your mouth entree for the dinner table.


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Rating:

Comments:

Serves:

Serves 10

Prep:

8 Hr 45 Min

Cook:

7 Hr

Method:

Bake

Ingredients

8 lb
picnic pork shoulder
12 clove
garlic, minced
1 1/2 tsp
black pepper
1 1/2 tsp
dried oregano
3 Tbsp
olive oil
3 Tbsp
white vinegar
8 tsp
salt (or 1 teaspoon of salt per pound of meat)

Directions Step-By-Step

1
Wash the pork shoulder.
2
With a sharp knife, make 1-inch deep cuts into the pork.
3
Using a mortar and pestle crush garlic, oregano and black pepper together
4
Add olive oil, vinegar and salt. Mix well.
5
Spoon some of the garlic mixture inside the small cuts around the pork and spread remaining all over the pork.
6
Place pork in aluminum turkey pan (skin side up) and cover with aluminum foil tightly
7
Refrigerate for at least 8 hours. Turn it in the marinade
8
Bake in pre-heated 325°F oven for about 5 to 6 hours
9
Remove aluminum foil and bake at 375°F for another hour or until skin is crisp.
10
Closely watch this so you don’t burn the skin (chicharrone).
Pork should be well-done and tender.

About this Recipe