Pernil (Puerto Rican Pork Shoulder) – a delicious recipe with pork shoulder, garlic, oregano, black pepper, olive oil, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Wash the pork shoulder.
2
With a sharp knife, make 1 inch deep cuts into the pork.
3
With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
4
Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
5
Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).
6
Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
7
Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
8
Pork should be well-done and tender.
2749
kcal
Calories
138
g
Fat
100
g
Carbs
263
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 lbs picnic pork shoulder, 12 minced garlic cloves, 1 1/2 teaspoons dried oregano, 1/2 teaspoon black pepper, and more.
Yes, Pernil (Puerto Rican Pork Shoulder) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
