Tuesday, 6 January 2015

Roast Pork Pernil (Recipe by Irene Nisirios Xylas)

8 lbs picnic pork shoulder
12 minced garlic cloves
1/2teaspoon garlic salt
1 1/2 teaspoons dried oregano
1/2teaspoon of adobo (Spanish mixed spices) 
1/2 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons white vinegar
8 teaspoons salt (or 1 teaspoon of salt per pound of meat if you are using a smaller cut of meat)


Wash the pork shoulder and dry very well
With a sharp knife, I cut all the skin of the pork and season very well with some garlic salt and adobo make 1 inch deep cuts into the pork.
With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the rest of the pork. Rub pork with some adobo too. Place the skin over the pork 
Place pork in an oven pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours or more if times allows 
Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin 
Pork should be well-done and tender and skin crispy!