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roast pork shoulder (perníl)

review
Private Recipe by
Raven Higheagle
Prescott, AZ

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

yield serving(s)
prep time 8 Hr 45 Min
cook time 7 Hr
method Bake

Ingredients For roast pork shoulder (perníl)

  • 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)

How To Make roast pork shoulder (perníl)

  • 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.
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