Roasted Pork Shoulder (Pernil Al Horno)

Name: Roasted Pork Shoulder (Pernil Al Horno)
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 12
Cuisine: Global
Ingredients: 2 kilograms boneless pork shoulder (about , skin on; 4 garlic cloves, smashed; 1 Tbsp coarsely ground black pepper; 4 Tbsps Kosher salt (1 tablespoon for every pound of meat); 1 handful fresh oregano; 3 Tbsps vegetable oil; 2 Tbsps white wine vinegar

Roasted Pork Shoulder (Pernil Al Horno) might be just the main course you are searching for. This gluten free, dairy free, and whole 30 recipe serves 12. One serving contains 226 calories, 34g of protein, and 9g of fat. 41 person found this recipe to be yummy and satisfying. Head to the store and pick up vegetable oil, kosher salt, coarsely ground pepper, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the adobo in a bowl and stir in the oil and vinegar. Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

Ingredients you will need

Garlic Paste