Puerto Rican Roasted Pork (Pernil) Recipe
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Contributor: |
Contributor: Rosa Malave, Hospitality & Tourism Management
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Category: |
Category: |
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Ingredients: |
Ingredients: ¼ cup olive oil
3 tablespoons white vinegar
10 cloves garlic, or more to taste
2 tablespoons dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
5 pounds pork shoulder, trimmed of excess fat
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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. |
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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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