Well, mis queridos amigos, pernil, Puerto Rican-style roast por shoulder, certainly fits the bill! This recipe is one that guarantees a fabulously fragrant, juicy, and tasty one! (Sorry veggie dads; this one is so not for you…but you could use this same marinade to roast some meaty portobellos, and serve ‘em on a bed of tomato and bean rice—or quinoa! Many possibilities there, too!)
This recipe is a favorite of my dad’s—and my husbands! (So, yes, you know it will be plated on Sunday!) It’s served atop Gallo Pinto (Costa Rican-style rice and black beans), and accompanied by my husband’s favorite IPA, Dogfish Head Ale! (My dad would prefer it with a glass of wine, like a sangiovese…or maybe a malbec!)
However you decide to serve it, enjoy! ¡Buen provecho!
This tasty roast pork dish is great for a crowd! It’s also wonderful for sandwiches (and more!) the next day, if you have any left over!
- 8 pounds pork shoulder
- 12 garlic cloves, minced
- 1 tablespoon fresh oregano or 1 1/2 teaspoons dried oregano
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons white balsamic vinegar
- 8 teaspoons salt
- Rinse the pork shoulder with water.
- With a sharp knife, make 1 inch deep cuts into the pork.
- Using a food processor (or mortar and pestle!), crush the garlic, oregano and black pepper together.
- Add the olive oil, vinegar and salt.
- Mix well.
- Spoon some of the garlic mixture inside the small cuts around the pork, and spread the remaining mixture as evenly as you can, all over the pork.
- Place the pork in large baking pan (skin side up) and cover tightly. Refrigerate at least 8 hours, and up to 24.
- When you’re ready to cook, cover your pernil with foil, and bake it pre-heated 325-degree F oven for about 5 to 6 hours.
- Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until the skin (chicarron!) is crisp.
- Pork should be well-done and fork tender!
- Serve on a platter with bits of chicharron (the crispy skin) on the side.