• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 10
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    Roast Pork Shoulder (Perníl)

    Roast Pork Shoulder (Perníl) Recipe

    This traditional Puerto Rican roast pork shoulder recipe results in a succulent, melt in your mouth entree for the dinner table. Spices are ground in a mortar and pestle then slathered on a pork shoulder that is roasted until fall apart tender.

     

    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.


    Ingredients
    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
    Wash the pork shoulder.
    With a sharp knife, make 1-inch deep cuts into the pork.
    Using a 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 all over the pork.
    Place pork in aluminum turkey pan (skin side up) and cover with aluminum foil tightly.
    Refrigerate for at least 8 hours. Turn it in the marinade.
    Bake in pre-heated 325°F oven for about 5 to 6 hours.
    Remove aluminum foil and bake at 375°F 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.

    The base number of servings for this recipe is 10
    OK

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