roast pork shoulder (perníl)

Name: Roast Pork Shoulder (Perníl)
Prep time: 8 h 45 min
Cook time: 7 h
Cuisine: Puerto Rican
Ingredients: 8 pound(s) picnic pork shoulder; 12 clove(s) garlic, minced; 1 1/2 teaspoon(s) black pepper; 1 1/2 teaspoon(s) dried oregano; 3 tablespoon(s) olive oil; 3 tablespoon(s) white vinegar; 8 teaspoon(s) salt (or 1 teaspoon of salt per pound of meat)

88 Pinches 1 Photo

Raven Higheagle

Prescott, AZ

Updated on May 24, 2014

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

Rate

prep time 8 Hr 45 Min

cook time 7 Hr

method Bake

yield Serves 10

Ingredients

8 pounds picnic pork shoulder
12 cloves garlic, minced
1 1/2 teaspoons black pepper
1 1/2 teaspoons dried oregano
3 tablespoons olive oil
3 tablespoons white vinegar
8 teaspoons salt (or 1 teaspoon of salt per pound of meat)

How To Make roast pork shoulder (perníl)

Step 1

Wash the pork shoulder.

Step 2

With a sharp knife, make 1-inch deep cuts into the pork.
Step 3

Using a mortar and pestle crush garlic, oregano and black pepper together
Step 4

Add olive oil, vinegar and salt. Mix well.
Step 5

Spoon some of the garlic mixture inside the small cuts around the pork and spread remaining all over the pork.
Step 6

Place pork in aluminum turkey pan (skin side up) and cover with aluminum foil tightly
Step 7

Refrigerate for at least 8 hours. Turn it in the marinade
Step 8

Bake in pre-heated 325°F oven for about 5 to 6 hours
Step 9

Remove aluminum foil and bake at 375°F for another hour or until skin is crisp.
Step 10

Closely watch this so you don’t burn the skin (chicharrone). Pork should be well-done and tender.
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