A beautifully seasoned slow cooked piece of pork becomes fall-apart tender in this traditional Puerto Rican holiday recipe.
INGREDIENTS
- Pernil (pork shoulder roast / pork picnic roast)
For every 1 pound of Pernil
- 1.5 cloves of garlic
- ¼ tsp oregano, fresh
- ¼ tsp salt
- ½ tsp adobo
- ½ tsp oil
Cook Times
- Whole Pernil (9-12 lbs) - 4 hours @ 350, covered. I hour @ 450 uncovered.
- Half Pernil (4-5 lbs) - 2 hours @ 350, covered. 1 hour @ 450 uncovered.
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