Pernil Recipe by Kathleen This was a 8 lb Picnic Pork Shoulder. It turned out great so I thought I would add the recipe I used. Preparation the day BEFORE you plan to cook... Prep and Marinade: 8-10 lb Pork Shoulder (Picnic) Wash Pork with cold water. Pat dry. Using 1 cup white distilled vinegar, rinse pork. With a sharp knife, poke deep holes (don’t go all the way through) about 2 inches apart. Turn over and carefully cut back fat layer from the pork, just enough to peel it back without removing it completely. Again, poke holes on that side of the pork as well. Marinade: 8-10 whole garlic cloves ( peeled) ¼ cup sofrito 1 ½ tablespoons oregano 1 packet sazon (con cilantro y achiote) 2 tablespoons Olive Oil 1 tablespoon Adobo seasoning 1 ½ tablespoons fresh grated whole black pepper ½ tablespoon Sea salt (optional) 1 tablespoon white vinegar In a pilon, (or mortar and pestle ), mash garlic cloves, adding sofrito and oregano gradually with vinegar, once garlic is all crushed, add remaining ingredients. Turn pork skin side down and begin rubbing marinade all over and into the holes. Be generous! Fill the holes as much as possible with your finger. Turn over so the skin side is up, and lay back the fat layer and continue rubbing the marinade into the holes on the topside of the pork as well as the backside of the fat layer. Carefully replace the fat layer back over the pork (do not marinade the TOP of the fat layer). Cover tightly with saran wrap and put it into the refrigerator overnight. Cooking Day: Preheat oven to 450 degrees. Place pork in a roasting dish that is at least 2 inches deep skin side up. Cover tightly with aluminum foil. Roast at 450 degrees for 1 hour, then reduce oven temp to 300 degrees, remove foil and slow roast for 5 hours or until internal temperature of pork is 170 degrees. If the fat layer (Chicharrón) is not crispy enough for you, you can up the temp of the oven to broil the last 10-15 minutes (but watch out, it crisps FAST!) Remove from oven and let the pork rest 30 minutes before serving.
Posted on: Sun, 29 Sep 2013 03:56:16 +0000
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