Prep 20 mins
Cook 4 hrs
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.
- 12 garlic cloves, peeled (or one head)
- 1 1⁄2 tablespoons kosher salt
- 1 tablespoon black peppercorns
- 2 tablespoons dried oregano (or 3 tablespoons fresh)
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 8 1⁄2 lbs pork shoulder, skin on bone in
- Using a mortar and pestle, pound the garlic and the salt to form a paste.
- Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days.
- Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit.
- Turn roast and do the same with the other sides, then rub the adobo all over.
- Refrigerate, covered for at least one day, up to 3.
- Turn once a day.
- Preheat oven to 450 degrees F.
- Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
- Let rest at least 15 minutes before carving.
- Remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
- Carve the meat, parallel to the bone, all the way through to the bone.
i didnt want to have to cook the pork for that long,i jumped when i seen this one,bravo to u,it tastes just like i remember in the Bronx nyc