Pernil - Roasted Pork Shoulder
Pernil, a succulent roasted pork shoulder, is a staple in many Latin American cuisines, known for its rich flavor and tender texture. This dish starts with a marinade of garlic, oregano, black pepper, olive oil, vinegar, and salt, which infuses the pork with bold, savory flavors. After marinating overnight, the pork is slow-roasted to perfection, with the skin crisped to create irresistible chicharrón. Perfect for celebrations or a hearty family meal, Pernil is a showstopper that highlights the beauty of simple, well-balanced ingredients.
Ingredients
- 8 lbs picnic pork shoulder
- 12 minced garlic cloves
- 4 teaspoons dried oregano
- 5 teaspoons black pepper
- 3 tablespoons olive oil
- 3 tablespoons white vinegar
- 8 teaspoons salt
Instructions
- Wash the pork shoulder thoroughly with vinegar.8 lbs picnic pork shoulder, 3 tablespoons white vinegar
- With a sharp knife, make 1 inch deep cuts into the pork.
- With mortar and pestle, crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.12 minced garlic cloves, 4 teaspoons dried oregano, 5 teaspoons black pepper, 3 tablespoons olive oil, 3 tablespoons white vinegar, 8 teaspoons salt
- Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
- Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate for at least 8 hours.
- Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
- Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone). Pork should be well-done and tender.