Wendell's Pernil (Roast Pork Shoulder)

This is a Puerto Rican roast pork dish where the pork shoulder is marinated for at least 8 hours in a garlic/olive oil/vinegar/spices mixture. CAN YOU IMAGINE! It was awesome delicious!

The recipe is from The Latin Kitchen site and can be found here. 




Ingredients

8 pounds picnic pork shoulder
12 minced garlic cloves
1 1/2 tsp black pepper
1 1/2 tsp dried oregano
3 tbs olive oil
3 tbs white vinegar
8 tsp salt (or 1 tsp per pound of meat)

Directions

Wash the pork shoulder.

With a sharp knife, make 1-inch deep cuts into the pork.

Using a 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 all over the pork.

Place pork in aluminum turkey pan (skin side up) and cover with aluminum foil tightly.

Refrigerate for at least 8 hours. Turn it in the marinade.

Bake at 325 degrees for about 5 to 6 hours.

Remove aluminum foil and bake at 375 degrees for another hour or until the skin is crisp.