Directions: |
Directions:1) Season the meat one day ahead and refrigerate, covered in plastic wrap
2) Crush the garlic in a pilón. If you don't have a pilón, crush the whole garlic with the side of a wide knife then dice the pieces. In a small bowl mix together the garlic, salt, pepper, oregano, vinegar, and olive oil. Mix well into a paste
3) With a sharp knife cut the fat away from the meat, leaving an edge attached and keeping it all in one piece. You don't have to separate it completely - just leave enough still connected so that you can flip the fat over to the side while you season the meat itself. The fat will be placed over the seasoned meat and will cook over the meat giving it more flavor. Season the side of the fat that goes over the meat with a bit of the seasoning also - just that one side by running your hand on it. The other side - the top - should only have salt
4) Make very deep slits all over the meat and season the meat making sure that seasoning goes into all the slits. Put the fat back over the meat to look the same as before it was cut and sprinkle it with salt.
5) Refrigerate the shoulder, covered with plastic wrap, for 24 hours if you have the time.
6) Let the meat get back into room temperature before cooking, if it was refrigerated. (About one hour).
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 pan that is at least 2" deep. The fat side up will make nice crunchy "cueritos."
7) Pre heat oven to 350 degrees,
Cover the pernil well with aluminum foil so it will come out juicy, not dry.
8) Bake for 4 to 5 hours at 350º, depending on your oven.
Uncover for the last 15-20 minutes on 375-400 degrees for some crunchy "chicharrón" skin.
(keep an eye on it, the skin can burn quickly) |
This recipe for Pernil (Roast Pork Shoulder) is from