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Puerto Rican Roasted Pork (Pernil) Recipe

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This recipe for Puerto Rican Roasted Pork (Pernil), by , is from , 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!

Contributor:  
Contributor:  
Rosa Malave, Hospitality & Tourism Management

Category:
Category:

Ingredients:  
Ingredients:  
cup olive oil
3 tablespoons white vinegar
10 cloves garlic, or more to taste
2 tablespoons dried oregano
1 tablespoon salt
1 teaspoons ground black pepper
5 pounds pork shoulder, trimmed of excess fat

Directions:
Directions:
Step 1: Make deep slits into the pork with a small knife. Stu slits with the
paste; rub any remaining paste over the pork.
Step 2: Place pork in a plastic roasting bag and put in a roasting pan with a
rack. Let marinate in the refrigerator, 8 to 48 hours.
Step 3: Take pork out of the refrigerator, uncover, and bring to room
temperature, 1 to 2 hours.
Step 4: Preheat oven to 300 degrees F (150 degrees C).
Step 5: Roast pork skin-side down in the preheated oven until golden brown,
about 2 hours. Flip pork and continue roasting, skin-side up, until
juices run clear and an instant-read thermometer inserted into the
center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep: 15 min. Cook: 4 hrs. Additional: 9 hours
Personal Notes:
Personal Notes:
Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.

 

 

 

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