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Roast Pork Shoulder (Pernil Al Horno)
Ingredients:
5 pounds pork shoulder, picnic cut (with fat)
7 garlic cloves (you may use powder garlic or ground garlic sold in
glass jars. 1 teaspoon equals one clove.)
1/2 teaspoon black pepper
1 teaspoon crushed oregano
1 1/2 tablespoons olive oil
1 teaspoon salt for every pound of meat
Preparation:
Crush the garlic in a pilón (pestle). Place garlic into a small bowl
and mix in the pepper, oregano, olive oil and salt. Mix it all well.
Wash the meat and dry. Make very deep slits all over the meat and
season the meat making sure that seasoning goes into all the slits.
Refrigerate the shoulder, covered with plastic wrap, for 24 hours.
Place the meat in a deep pan with the fat side up. There will be a lot
of grease so be sure to use a deep pan. The fat side up will make nice
crunchy "cueritos" (pork rinds).
Do NOT cover with foil. Cook in a pre-heated, 350ºF oven for about 3
hours without turning. You might have to let it cook longer if the
cueritos are not right yet.
Pernil should be cooked in a pre-heated 350º oven for 35 minutes per
pound. If using a meat thermometer, it will be ready when it reaches
185ºF.
If the picnic cut is not available just buy a pork shoulder, it won't
have the fat and you won't get any cueritos, but it will be delicious.
Grill instructions:
In the summer we cook our pernil outside on the grill. We do this to
prevent the house from heating up. Follow all the instructions above.
Put your pernil in a deep pan. But do cover with foil to prevent
burning the meat, this means no cueritos.
Put the pan on the grill. Cook a bit longer than if using the oven.
Cook on high for the first half hour and then on low heat. Keep your
eye on it.
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