With all traditional recipes, there are always as many ways to cook them as there are cooks. While rummaging through my recipe cards, I found this recipe. This is the first recipe I used to cook Pernil al Horno when we first got married. While it is a little more simple than the recipe I posted previously, it is just as delicious. If you're looking for an easier method, this may be the one for you.
PERNIL AL HORNO (ROAST PORK SHOULDER)
5 lb. pork shoulder (picnic cut) 1 tsp oregano
7 garlic cloves, peeled 1 ½ Tbsp olive oil
½ tsp pepper 1 tsp salt per lb meat
Crush garlic; mix with pepper, oregano, olive oil, and salt. Wash meat and dry thoroughly. Make deep slits all over meat. Rub seasoning into meat. Push additional garlic cloves into slits. Refrigerate 24 hours. Place in deep pan skin side up. Do not cover. Cook in preheated oven at 350 degrees for 3 hours without turning. At two hours, if using an electric oven, open oven door partially to crisp skin.
MUSIC TO COOK BY
Until next time, Happy Cooking! :)
"Sometimes, the prettiest smiles hide the deepest secrets. The prettiest eyes have cried the most tears and the kindest hearts have felt the most pain." - Unknown----------------------------------------------------------------------------------------------------------
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