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)

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

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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