Pernil Al Horno (Roast Pork Shoulder)
Category: Pork
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Serves/Makes: 8
Ready in: > 5 hrs
- 5 pounds pork shoulder, picnic cut (with fat)
- 7 cloves garlic
- 1/2 teaspoon black pepper
- 1 teaspoon crushed oregano
- 1 1/2 tablespoon olive oil
- 5 teaspoons salt
Crush the garlic in a pilsn (pestle). Place garlic into a small bowl and mix in the pepper, oregano, olive oil and salt. Mix it all well. Wash the meat and dry. Make very deep slits all over the meat and season the meat making sure that seasoning goes into all the slits. Refrigerate the shoulder, covered with plastic wrap, for 24 hours. Place the meat in a deep pan with the fat side up. There will be a lot of grease so be sure to use a deep pan. The fat side up will make nice crunchy "cueritos" (pork rinds). Do NOT cover with foil. Cook in a preheated, 350 degrees F oven for about 3 hours without turning. You might have to let it cook longer if the cueritos are not right yet. Pernil should be cooked in a preheated 350 degrees F oven for 35 minutes per pound. If using a meat thermometer, it will be ready when it reaches 185 degrees F. If the picnic cut is not available just buy a pork shoulder, it won't have the fat and you won't get any cueritos, but it will be delicious. Grill instructions: In the summer we cook our pernil outside on the grill. We do this to prevent the house from heating up. Follow all the instructions above. Put your pernil in a deep pan. But do cover with foil to prevent burning the meat, this means no cueritos. Put the pan on the grill. Cook a bit longer than if using the oven. Cook on high for the first half hour and then on low heat. Keep your eye on it.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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