Pernil (Slow Cooked Puerto Rican Pork Shoulder)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 567.5
- Total Fat: 43.4 g
- Cholesterol: 162.3 mg
- Sodium: 1,007.1 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.1 g
- Protein: 40.7 g
View full nutritional breakdown of Pernil (Slow Cooked Puerto Rican Pork Shoulder) calories by ingredient
Introduction
This is an authentic Puerto Rican Pernil recipe. This is an authentic Puerto Rican Pernil recipe.Number of Servings: 21
Ingredients
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- 8 Lbs Pork Shoulder Picnic Cut
-12 cloves Garlic, Crushed
- 1 1/2 tsp Dried Oregano
- 3 TBS Olive Oil
- 3 TBS White Vinegar
- 8 tsp Salt
- 1/2 tsp Black Pepper
Directions
- With a sharp knife, make 1 inch deep cuts into the pork.
- With mortar and pestle crush garlic. Add olive oil, vinegar, salt , oregano and black pepper together. 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 a roasting pan skin side up. Cover with aluminum foil tightly. Refrigerate at least 8 hours (I prefer overnight)
- Bake at 325 degree Fahrenheit oven for 6 hours, then remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp (making sure not to burn).
- Pork should be well-done and tender, shred and serve.
Serving Size: Makes 21 6-oz Servings
Number of Servings: 21
Recipe submitted by SparkPeople user SHADYLANE85.
- With mortar and pestle crush garlic. Add olive oil, vinegar, salt , oregano and black pepper together. 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 a roasting pan skin side up. Cover with aluminum foil tightly. Refrigerate at least 8 hours (I prefer overnight)
- Bake at 325 degree Fahrenheit oven for 6 hours, then remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp (making sure not to burn).
- Pork should be well-done and tender, shred and serve.
Serving Size: Makes 21 6-oz Servings
Number of Servings: 21
Recipe submitted by SparkPeople user SHADYLANE85.
Member Ratings For This Recipe
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