Roast Pork
(BASED ON PUERTO RICAN PERNIL)
Source: All Recipes
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 6
Total time: 5 hours + overnight refrigeration
INGREDIENTS
- 5-lb bone-in pork shoulder, trimmed
- ¼ cup olive oil
- 3 Tbs white vinegar
- 10 cloves garlic
- 2 Tbs dried oregano
- 1 Tbs salt
- 1 ½ tsp ground pepper
DIRECTIONS
- With a mortar and pestle, or just the back of a spoon, mash together the olive oil, vinegar, garlic, oregano, salt, and pepper, until it forms a thick paste.
- Use a small knife to cut deep slits into the pork, and stuff the paste into the slits, rubbing the remainder onto the surface of the pork.
- Cover with plastic wrap and refrigerate for at least 8 hours and up to 2 days.
- Before roasting, take the pork out of the refrigerator and let it rest until it comes to room temperature, about 1 hour.
- Preheat the oven to 300 degrees F.
- In a shallow roasting pan or aluminum-lined baking sheet with a wire rack, roast the pork uncovered, fat-side up, until the temperature is 180 degrees F, about 3 hours.
- Let the pork rest for about 30 minutes.
- In the meantime, increase the temperature of the oven to 475 degrees F. Roast for an additional 15 minutes to get it crispy, rotating if desired.
- Serve warm with rice and pigeon peas!
NOTES
- If you have a larger pork shoulder, increase the ingredients and cooking time proportionately.