I have never done a large pork shoulder before, this is about 7 poundsI have had a Puerto Rican friend make an AWESOME pork once, I think they used moho or something on it? I can cook it on a chargriller charcoal grill.I dont have a smoker box but I can make a smoke pack with foil or something if that would be part of the recipeI can't wait to eat this thing! Thanks for all the help, you guys rock!
good God woman!!!! Please provide it returned to Crocodile Dundee, it the least you're able to do considering the fact which you ripped out his intestines for being a bastagei'm helpful you do no longer wanna scent his crap all day!
This is the authentic Puerto Rican RecipePernil (Roast Pork Shoulder) Pernil (Roast Pork) Ingredients 1 8-10 lbsPERNIL (Pork Shoulder) 1 Big head of garlic Adobo to your taste (This ia a Goya all purpose seasoning) 2 Teaspoons of ground black pepper 1 Tablespoon of olive oil 1 Teaspoon of crushed oregano Directions Start by pre-heating your oven to 350?Sit down and peel all the garlic Wash the pernil with cold water and sprinkle some adobo to your tasteFor a better flavor, season the night beforeMake stabs (about 1 inch wide) so you can put the paste like mixture in them(Ladies be nice and don't think about that new dress that he won't let you buy when you are stabbing the pernil)Take out your pilón and dust it off (ha ha)Mash the garlic to a paste and add the oregano and pepper(Achoo!! Salud-Bless You) After the garlic and pepper are well mixed, add the olive oil and stir with a spoon to make a paste like mixtureit is ready.! Place about 1 teaspoon of the paste into each hole of the pernilCover the bottom of your baking pan with aluminum foil and place the pernil on top(TIP) Cover the pernil well with aluminum foil so it will come out juicy, not dryUncover it for the last 15 - 20 minutes on a high setting for some crunchy chicharrón skinBake for 4 to 5 hours at 350?(The time depends on your ovenCheck it in 3? hours)(TIP) Sit down and relax.
