Monday, July 16, 2012

Pernil- Puerto Rican Roast Pork

                                    Pernil- Puerto Rican Roast Pork
An incredibly flavorful, slow roasted pork shoulder. You can use a boneless or bone in roast. The layer of skin (chicharrón) on top of the roast, is cooked until very crispy, and considered a delicacy.
This is even better if you bake it in a 250* oven overnight, so about 8 hours. It becomes extremely tender. But, it's too warm outside this week.

1 pork shoulder roast- (also called a picnic roast)
2Tbl. minced garlic
1Tbl oil
1/2tsp. pepper
1/2tsp. oregano
Dry Adobo Rub

Make several deep slits in the roast.
Grind the garlic, oil, pepper and oregano into a course paste.
Fill the slits with the garlic paste. Coat the roast with the dry adobo.
Wrap and refrigerate overnight or at least a few hours.
Preheat the oven to 350*
Bake until cooked through, and the skin becomes crispy.
I used a 4lb. bone in roast. It took 3-1/2 hours. A larger roast will, of coarse take longer.

 Fill the slits with the paste, Rub it with the dry adobo, how much is a matter of taste. I used, maybe 1-1/2 Tbl. of the adobo, rubbing it in both sides of the roast.

                             Bake until the skin becomes very crispy.

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