Roast Pork Shoulder (Perníl)

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

     

    Evette Rios is a field correspondent for The Chew on ABC, which makes her the only Latina on a daytime network talk show. She is also food editor fo Mamiverse Food and a regular contributor to Al Despertar on Univision.

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    Recipe Tabs

    Ingredients
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    8
    pounds
    picnic pork shoulder
    12
    minced garlic cloves
    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)
    Directions
    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.
    Photos

    Nutrition Facts

    Serving Size: 
    1 cup
    Serving Per Recipe: 
    10
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    405 mins
    Prep Time: 
    45 mins
    Cook Time: 
    360 mins
    Enter Quantity
    The base number of servings for this recipe is 10
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