Ingredients
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12
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1 1/2
-
1
-
2
-
2
-
2
-
8 1/2
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-
-
-
-
-
-
-
Directions
Puerto Rican Roast Pork Shoulder,This recipe is for a bone-in pork shoulder, or pernil. It is marinated in a garlicky paste for 1 to 3 days; the longer the better. Unlike other recipes in the database, it is cooked at a relatively high heat so that the result is a tender roast with crispy crackling or chicharons. Adapted from Daisy Martinez. Cooking time is approximate. The original recipe called for a 4.5 lb pork shoulder. The smallest I found was 8.5 lbs.,I followed the seasoning directions, but I cooked it at 425 for 1 hour and then 325 for the remainder of the cooking time, which was about 7 hours total. The meat was moist and flavorful!,i didnt want to have to cook the pork for that long,i jumped when i seen this one,bravo to u,it tastes just like i remember in the Bronx nyc
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Steps
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1
Done
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Using a Mortar and Pestle, Pound the Garlic and the Salt to Form a Paste. |
|
2
Done
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Add the Pepper and Oregano and Pound Well to Incorporate; Stir in the Olive Oil and Vinegar, This Called a Wet Adobo Which Will Keep in the Refrigerator For 5 or 6 Days. |
|
3
Done
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Place the Roast Skin Side Up and Make Several Slits, About 1 1/2 Inches Long and as Deep as Possible; Spoon Some Wet Adobo Into the Slit. |
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4
Done
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Turn Roast and Do the Same With the Other Sides, Then Rub the Adobo All Over. |
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5
Done
|
Refrigerate, Covered For at Least One Day, Up to 3. |
|
6
Done
|
Turn Once a Day. |
|
7
Done
|
Preheat Oven to 450 Degrees F. |
|
8
Done
|
Roast, Skin Side Up, on a Rack in a Roasting Pan For 1 Hour; Reduce Heat to 400 Degrees F and Roast Until the Skin Is Deep Golden and Crackly (160 Degrees on an Internal Meat Thermometer), About 3 Hours. |
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9
Done
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Let Rest at Least 15 Minutes Before Carving. |
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10
Done
|
Remove the Crispy Skin and Cut Into Smaller Pieces (you Can Use Kitchen Shears). |
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11
Done
|
Carve the Meat, Parallel to the Bone, All the Way Through to the Bone. |
