Pernil Roast
Serves: 0 servings
Ingredients:
9
A classic and flavorful dish of marinated and roasted pork shoulder with crispy skin.
Ingredients
| 10 | garlic cloves |
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| 1 | teaspoon black pepper |
| 2 | scallions, chopped |
| 2 | tablespoons dried oregano |
| 3 | tablespoons white wine vinegar |
| 4 | tablespoons salt |
| Juice of a large lime | |
| ¼ | cup extra-virgin olive oil |
| 1 | 6 to 8 pound pork shoulder roast |
Instructions
| 1. | Begin by preparing the marinade. In a mini food processor, combine garlic cloves, black pepper, chopped scallions, dried oregano, white wine vinegar, salt, lime juice, and extra-virgin olive oil. Process until smooth. |
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| 2. | Prepare the pork shoulder by making one-inch slits on the fat or skin side. Place the roast in a roasting pan and generously massage it with the marinade, ensuring it gets into the slits. Use all the marinade on all sides of the roast. |
| 3. | Cover the marinated roast tightly with foil and refrigerate for a minimum of 6 to up to 24 hours for optimal flavor infusion. |
| 4. | When ready to roast, remove the marinated pork from the fridge 30 minutes beforehand. Preheat the oven to 325℉. Add one cup of water to the roasting pan and cover the roast. |
| 5. | Roast the pork covered for 3 hours, then uncover and continue roasting for an additional 3 hours or until the meat is tender, the skin is crispy, and the internal temperature reaches at least 160℉. |
Published on Jul 21, 2024 by Luminița