Pernil (Puerto Rican Pork Shoulder) Recipe

Pernil (Puerto Rican Pork Shoulder) Recipe

Total Time

15:30 mins

Preparation 09:00 mins

Cooking 06:30 mins

Recipe ingredients:

Preparation of the recipe:

Wash the pork shoulder.

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

With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.

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

Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).

Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.

Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don’t burn the skin (chicharrone).

Pork should be well-done and tender.

Source: Pernil (Puerto Rican Pork Shoulder) Recipe