Ingredients
-
8
-
12
-
1 1/2
-
1/2
-
3
-
3
-
8
-
-
-
-
-
-
-
-
Directions
Pernil (Puerto Rican Pork Shoulder),This is a delicious way to cook pork. I got this recipe from my boyfriend who is from Puerto Rico. This also makes excellent, moist meat for Cuban sandwiches.,Very delicious-moist and well-seasoned. We crisp the layer of skin by broiling it in the oven. Amazing!,I could only find an 8.6 pound pork. I put 8 teaspoons of salt and added a little extra for the .6 of a pound. Do you think it will be too salty? TIA!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Wash the Pork Shoulder. |
|
2
Done
|
With a Sharp Knife, Make 1 Inch Deep Cuts Into the Pork. |
|
3
Done
|
With Mortar and Pestle Crush Garlic, Oregano and Black Pepper Together. Add Olive Oil, Vinegar and Salt. Mix Well. |
|
4
Done
|
Spoon Some of the Garlic Mixture Inside the Small Cuts Around the Pork, and Spread Remaining Mixture All Over the Pork. |
|
5
Done
|
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.). |
|
6
Done
|
Bake in Pre-Heated 325 Degree Fahrenheit Oven For About 5 to 6 Hours. |
|
7
Done
|
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). |
|
8
Done
|
Pork Should Be Well-Done and Tender. |
