Pernil (Slow Roasted Pork Shoulder)
Level: Intermediate Prep Time: 20 minutes Inactive Prep Time: 1 – 3 days (to marinate) Cooking Time: 3 – 4 hours
This pairs great with authentic Gandules & Rice (Puerto Rican Rice & Beans) Recipe
INGREDIENTS
1 8-10 Pound Pork Shoulder
Marinade Ingredients for Marinating the Pork
12 cloves garlic, peeled
1 ½ Tbs fine sea or kosher salt4
1 Tbs black peppercorns
2 Tbs dried oregano
2 Tbs olive oil
2 Tbs white wine vinegar
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DIRECTIONS
Blend marinade ingredients together in food processor (or mortar and pestle)
Cut slits into the pork shoulder about a 1/2 inch long and a 1/2 inch deep all around the pork (top, bottom, sides)
Press/push/massage the marinade paste deep into the slits
Wrap pork in plastic, place in rectangle pan, allow to marinate in refrigerator for 1 day (minimum 6 hours), the longer the better (our first try we let it marinate for 3 days and it was amazing)
Take the pork out of the fridge for a 30 minutes prior to cooking
COOKING INSTRUCTIONS
Preheat oven to 450°F.
Remove pork from the plastic wrap
Place pork on a deep roasting pan, fat side up.
Roast pork for 20 minutes at 450°F, and then turn it down to 300°F for 3 to 3.5 hours. If you have a meat thermometer, insert it after 3 hours total cooking time. Meat is done when temperature reads 180°F in the middle.
Remove from the oven and let the meat rest for 10-20 minutes. Carryover cooking time will bring the meat to 185°.
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