Roasted Pork Shoulder (Pernil Asado)
Source and licence
"Roasted Pork Shoulder (Pernil Asado)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Roasted_Pork_Shoulder_(Pernil_Asado), revision 4505979), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Roasted_Pork_Shoulder_(Pernil_Asado)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4505979
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 ea. 4 ½-pound (2.5 kg) pork shoulder
- 1 ½ tbsp kosher salt
- 12 medium garlic cloves, peeled
- 1 tbsp pepper
- 2 tbsp whole dry oregano
- 2 tbsp fresh thyme
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
Method
- Wash the pork shoulder.
- Skin side down, use a sharp knife to make incisions in different places of the pork shoulder.
- Grind together the garlic, pepper, oregano, and salt
- When done grinding, mix in oil and vinegar.
- Fill the incisions of the pork with the ground mixture. Whatever is left over rub on the outside of the pork.
- Put away in the refrigerator for 3 days. If you planned to cook it the same day, prepare the pork at least 1 hour ahead of time.
- Remove the pork shoulder from the refrigerator 2 hours before putting it in the oven.
- Preheat the oven at 350ºF (180°C) for at least 10 minutes before you begin cooking the pork shoulder.
- Cook the pork for 3½ hours.
- Raise the temperature to 375°F (195°C) and cook for 15–30 minutes until the skin is toasted and browned.