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1/3 Photos of Puerto Rican Roast Pork Shoulder
This recipe is for a bone-in pork shoulder, or pernil. It is marinated in a garlicky paste for 1 to 3 days; the longer the better. Unlike other recipes in the database, it is cooked at a relatively high heat so that the result is a tender roast with crispy crackling or chicharons. Adapted from Daisy Martinez. Cooking time is approximate. The original recipe called for a 4.5 lb pork shoulder. The smallest I found was 8.5 lbs.
Units: US | Metric
Serving Size: 1 (247 g)
Servings Per Recipe: 16
The following items or measurements are not included:
white wine vinegar