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