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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roast Pork (Pernil) Puerto Rican Style Recipe

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This recipe for Roast Pork (Pernil) Puerto Rican Style is from The Laurich-Pinsent Family Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs pork shoulder
2 tbls corn oil
1 1/3 tbls cider vinegar
3 garlic cloves
1 teaspoons black pepper
2 tbls oregano
Directions:
Directions:
Preheat oven to 400 degrees.

Place pork in a roasting pan and with a sharp paring knife, poke holes in the roast so seasoning can penetrate. Place remaining ingredients in a blender or food processor., and process until a paste forms. Spread the paste over the roast making sure to rub it into the holes.

Place in the oven and bake at 400 degrees for 10 minutes. Lower heat to 350 degrees snd bake for 1 hour and 15 minutes or until the internal temperature is 160 degrees. Let stand for 15 minutes. Slice and serve.
Preparation Time:
Preparation Time:
3 hrs.

 

 

 

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