Pernil, A Puerto Rican Style Roast Pork Shoulder

Ingredients

1 pound pork shoulder, 4 to 7 (or use fresh ham)
4 or more cloves garlic, peeled
1 large onion, quartered
2 tablespoons tablespoons fresh oregano leaves (or 1 dried oregano)
1 tablespoon ground cumin
1 tablespoon salt
Olive oil as needed
1 tablespoon wine or cider vinegar
Lime wedges for serving

Preparation

1
Heat oven to 300 degrees.
2
Score meat's skin with a sharp knife, making a cross-hatch pattern.
3
Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.)
4
Blend in the vinegar.
5
Rub this mixture well into pork, getting it into every nook and cranny.
6
Put pork in a roasting pan and film bottom with water.
7
Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender.
8
Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
9
Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks.
10
Serve with lime.

Tools

 



About

An incredibly simple pork roast with a hint of Spanish culture.

Adapted from Mark Bittman's How to Cook Everything

Yield:

6.0 to 10

Added:

May 1, 2010

Creator:

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