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Pernil ( al horno)
Nb persons: 12
Yield:
Preparation time:
Total time: 7 hours
Source:
| Ingredients | |
| 1 | boneless pork shoulder, ( about 4 pounds) skin on |
| 4 | garlic cloves, smashed |
| 1 handful | fresh oregano |
| 4 tsp | kosher salt, ( 1 tbs for every pound of meat) |
| 1 tbs | Coarsely ground black pepper |
| 3 tsp | vegetable oil |
T tbs white wine vinegar
Adobo seasoning
Directions:
Place the pork, fat side up, in a roasting pan fitted with a rack.
Insert, and using a sharp knife, score the surface of the meat with small slits.
Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife.; place the adobo in a bowl and stir in the oil and vinegar.
Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture--- this will help form a crust on the outside when cooked.
Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnite.
Allow the meat to sit at room temperature for 30 minutes. Before cooking. Preheat the oven to 350 degrees
Roast the pork for 3 hours uncovered until the skin is crispy brown. Let the meat rest for 10 minutes
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