Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style
If i have a leftover grilled pork chop or the tail of a roast, i.
Recipe Summary Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style
Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.Ingredients | Leftover Pork Roast Recipes With Rice
¼ cup olive oil
3 tablespoons white vinegar
10 cloves garlic, or more to taste
2 tablespoons dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
5 pounds pork shoulder, trimmed of excess fat
Directions
Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
Preheat oven to 300 degrees F (150 degrees C).
Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.
Mash paste with the back of a spoon if you don't have a mortar and pestle.
Info | Leftover Pork Roast Recipes With Rice
prep:
15 mins
cook:
4 hrs
additional:
9 hrs
total:
13 hrs 15 mins
Servings:
8
Yield:
8 servings
TAG : Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style
