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    Pork Shoulder (Puerto Rican Pernil)




    This is one of my very favorite recipes. I make it all the time. This is the meat often used to make pulled pork. It is also good added to cooked rice, in tacos, added to beans, etc. besides just on its own.

    Puerto Rican Pernil (Pork Shoulder Roast)

    This recipe was originally published by Carmen Aboy Valldejuli in 1954 (“Cocina Criolla”). This is my translation. Ingredients:
    • 8 garlic cloves, peeled
    • 1 tablespoon black peppercorns
    • 2 tablespoons dried oregano ( or 3 tablespoons fresh)
    • 2 tablespoons olive oil
    • 2 tablespoons white wine vinegar
    • 2 tablespoons kosher salt
    • 7 lbs pork shoulder, skin on bone in
    Directions:
    1. Use a mortar and pestle to pound the garlic, crush the peppercorns, and oregano, then smooshing everything together. It will be similar to, but not quite a paste.
    2. Next stir in the oil, vinegar and salt; combine thoroughly.
    3. Rinse roast and pat dry with paper towels.
    4. Use a small knife to cut slits in the meat. Cut down as far as you can and use your fingers to stuff as much of the mixture as you can into the slits.
    5. Do this on all sides of the roast, including through the skin.
    6. Rub remaining marinade all over the roast.
    7. Enclose tightly in plastic wrap and refrigerate for 1 to 3 days, the longer the better; turn once each day.
    8. Preheat oven to 450 degrees F.
    9. Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
    10. Let rest at least 15 minutes before carving.
      Remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
    11. Carve the meat, parallel to the bone, all the way through to the bone.
    We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.

  2. #2
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    Re: Pork Shoulder (Puerto Rican Pernil)




    Oh my gosh that looks amazing!!

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