Thursday, February 5, 2015

Make Your Mouth Water

Sometimes I have to get in touch with my Puerto Rican roots and make this recipe.  My family loves it and I get my girls involved with the process.  If you like pork I promise you after you try this you will love it!
Now I need to let you know that it's a bit time consuming but so worth it!  Try this for a Sunday dinner and impress your relatives with your chef skills!

Pernil de Cerdo al Horno
(Roasted Pork Shoulder)

10 garlic cloves ( I love garlic)
8 black peppercorns
2 tsp dried oregano
2 tbs canola oil
2 tbs cider vinegar
1 6-pound pork shoulder

Combine the first 6 ingredients in a mortar and crush.  Rub the meat well with this "adobo".

Let the meat rest overnight.  All those spices will settle all the way through the meat.

Next day preheat the oven to 350 degrees.  Bake the pork shoulder in a roasting pan for 3 a 3.5 hrs.  I usually turn the meat every 30- 40 min to crisp on all sides.  Use meat thermometer to get to desired temp.  It should look like this when you're done..


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