PORK SHOULDER "PERNIL"
Steps:
- Mash the garlic, oregano, salt, and pepper into a paste in a blender; place the mixture in a bowl and stir in the oil and vinegar. Take a knife and separate the skin (do not stab the skin) from the pork about 90%. Rub the garlic paste mixture between the skin and pork, being sure to make ½ inch incisions and 1 inch deep so the paste can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 to 6 hours. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 and cook roast for 2 hours at 350 and 3 and 1/2 hours at 325 degrees F. Roast the pork for 35 minutes per pound, uncovered, until the skin is crispy-brown. In order for the skin to become crunchy you will turn the oven up to 400 degrees and cook for an additional 20 to 30 minutes. Let the meat rest on a cutting board for 20 minutes before slicing, (this allows the juices to settle and remain in the meat) Cut the entire roast in 3 inch pieces and season with a mixture of salt, oregano, garlic powder and pepper,(use your hands and toss like a salad) I recommend you first Brine the pork shoulder in 4 tablespoons of salt, pepper, sugar and garlic in a pot of distilled water. Submerge the pork completely in a deep pot (covered) for 12 to 24 hours in the refrigerator. This will ensure a very juicy roast.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sahil Sk
[email protected]This pernil was a total success! The meat was fall-off-the-bone tender and the flavors were amazing. I will definitely be making this again.
Simon Emma
[email protected]I followed this recipe to the letter and the pernil turned out perfectly. The meat was moist and tender, and the flavors were incredible. I will definitely be making this again.
Phyllis Brannen
[email protected]This pernil was delicious! The meat was so tender and flavorful, and the crispy skin was the perfect finishing touch. I will definitely be making this again.
Mdarifin Arif
[email protected]I've made this pernil several times now and it's always a hit. The meat is always tender and juicy, and the flavors are amazing. I highly recommend this recipe!
Mujahid bhai
[email protected]This recipe is a winner! The pernil was so moist and flavorful, and the crispy skin was the perfect touch. I will definitely be making this again and again.
Rk Rayhan
[email protected]I made this pernil for my family and they loved it! The meat was so juicy and tender, and the flavors were incredible. I will definitely be making this again.
MOHAMMAD MISUK HOSSAIN
[email protected]This pernil was amazing! I followed the recipe exactly and it turned out perfectly. The meat was so tender and flavorful, and the crispy skin was the best part. I highly recommend this recipe to anyone who loves pork.
Greyson Barnard
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of pork shoulder, but I'm so glad I did! The meat was incredibly moist and juicy, and the flavors were out of this world. I'll definitely be making this again soon.
Chittainga Boys
[email protected]I've tried many pernil recipes over the years, but this one is by far the best. The combination of spices and herbs is perfect, and the slow cooking method results in fall-off-the-bone meat.
Ifarah Abdulfatah
[email protected]This pernil recipe was a hit at my last dinner party! The meat was so tender and flavorful, and the crispy skin was perfection. I'll definitely be making this again.