Prep 9 hrs
Cook 6 hrs 30 mins
This is a delicious way to cook pork. I got this recipe from my boyfriend who is from Puerto Rico. This also makes excellent, moist meat for Cuban sandwiches.
- Wash the pork shoulder.
- 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.
- 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 at least 8 hours. (I have marinated this for as long as two days.).
- 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.
This was incredibly delicious. I used a small, <3 lb. roast, and marinated it only 3 hours. I used 6 cloves of garlic instead of 12, but the rest of the ingredients were as written. I cooked it at 300 for 3 hours, covered and then at 350 for 45 min. uncovered. Very moist and tender.
Call it what you want (I know...technically it's Pernil. My boyfriend is Puerto Rican too!) - but I call it the "5 hours of torture roast". It fills the house with such a tantalizing aroma that you swear you will lose your mind obsessing over the timer! Thanks for posting this. Awesome!
This is just the best pork recipe I have ever tasted. I followed the directions exactly as stated. I am just not sure what cut of meat I had but it said picnic on it. Even a terrible cook like me could not ruin this roast. Thank you so much for posting.