Basic HTML Version
Roast Pork ( Pernil)
Ingredients:
8 lbs picnic pork shoulder
12 minced garlic cloves
1 1/2 teaspoons dried oregano
1/2 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons white vinegar
8 teaspoons
Method:
Wash the pork shoulder.
With a sharp knife, make 1 inch deep cuts into the pork.
With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours.
Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
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
Pork should be well-done and tender.
DECEMBER 2012 -
SEXY X2
MAGAZINE -
45