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Pernil al Horno (Puerto Rican Roast Pork) Recipe

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This recipe for Pernil al Horno (Puerto Rican Roast Pork), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Marie Smith
Added: Saturday, November 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lb. Pork Butt Shoulder (picnic cut)
Crushed black pepper
6 cloves garlic peeled
1 tsp. dried oregano leaves
1 1/2 T. olive oil
4 tsp. salt
Chicken broth for broiler pan

Directions:
Directions:
Leave the top layer of fat on the pork and wash with salt water and dry with paper towels.

Place meat in a roasting pan, fat side up Prepare the marinade with all the ingredients above. Coat the pork and lift the fat layer and drizzle more marinade under the fat and close again. Poke holes into the pork with a knife and insert the chunks of garlic and oregano leaves. Refrigerate over night.

Remove roast from fridge 1/2 hour before cooking and bring to room temp. Heat oven to 350 degrees. Drain off any liquid and save for rebasting every 20 min. while cooking. Pour chicken broth under the broiler pan to steam, add more broth while cooking so not to burn the bottom of the pan. Cook 35 min per pound to a thermometer temp of 185. Let rest 15 minutes before carving.

Personal Notes:
Personal Notes:
Barbecued Pig in Puerto Rico is Lechon Asado. This is the customary dish for picnics and parties. It is cooked outside over an open fire pit of charcoal and stones. It takes hours to cook a whole pig, so for smaller gatherings, we make this pork roast in the oven, also called Pernil.

 

 

 

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