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Pernil ( puerto rican pork shoulder)
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| Ingredients: | |
| 8 lbs. | picnic pork shoulder |
| 12 | minced garlic cloves |
| 1/2 tsp | black pepper |
| 1 1/2 tsp | dried oregano |
| 3 tbs | olive oil |
| 3 tbs | white vinegar |
| 8 tsp | salt, ( or 1 tsp salt per pound of meat if you are using a smaller cut of meat) |
Directions
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 all over the pork.
Place pork in an aluminum turkey pan ( skin side up) and cover with aluminum foil tightly, refrigerate at least 8 hours, or for as long as two days
Bake in preheated 325 degree oven for about 5 to 6 hours. Remove aluminum foil and bake at 375 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
Y
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