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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

Pernil al Horno Recipe

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This recipe for Pernil al Horno is from Las recetas de la madre de Chase, 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 lb pork shoulder
8 cloves garlic
2 Tbsp sofrito
1 1/2 Tbsp salt
1 Tbsp adobo
1 Tbsp sazón
1 1/2 tsp oregano
1 tsp thyme
1/2 tsp pepper
1 pinch cumin
1 lime
1 lemon
Directions:
Directions:
Using a mortar and pestle, mash the garlic.
Add the sofrito, salt, adobo, sazón, oregano, thyme, pepper, and cumin.
Mash together until smooth, then mix in the lime and lemon juice.
Use a knife to cut x's over the pork shoulder.
Rub the marinade over the pork, making sure to rub it into the cuts.
Cover and marinate in the refrigerator for at least 4 hours or overnight.
Roast the pork shoulder, covered, at 325º for 3 hours.
Remove the foil and increase heat to 375º, then roast for 1 hour more.
Rest for 15 - 20 minutes before carving.

 

 

 

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