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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pernil (Roast Pork) Recipe

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This recipe for Pernil (Roast Pork) is from Believers' Fellowship Womens' Ministry 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:  
1 picnic shoulder (about 8-10 pounds), skin on
1/2 cup dry oregano
1/2 cup adobo (all purpose seasoning)
1/2
3 tablespoons olive oil
1 cup of MOJO (Spanish marinating sauce)
Directions:
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. Mix the garlic, oregano, adobo; place the mixture in a bowl and stir in the oil and mojo. 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 overnight.


Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F.


Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Since sizes vary: poke meat after 3 hrs--if juices are not clear, I bump the temp to 400 and cook for another 1/2 hr. Let the meat rest on a cutting board for 10 minutes before slicing
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
After so many years making this-- I try to simplify the cutting of the meat by actually making the 'cut' at first. I take my petit carving knife and separate the fat from the meat as much as possible. I then cut right along the shoulder bone. (Once meat is cooked all I have to do is lift the crunchy skin--lay it to the side--it does not last long in my house. I then slice 1/2 inch thick pieces of pork and ready to serve)

 

 

 

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