Feb 25, 2010
Plenty of garlic and a citrus marinade are the defining characteristics of pernil, a slow-cooked Puerto Rican dish of shredded pork shoulder. The blogger behind We Are Never Full, Amy, revisited an older recipe of hers to allow for extra cooking time, resulting in a even more juicy and tender roast.
Credit: We Are Never Full
Get the Recipe from We Are Never Full
Recently, I had a whole Saturday afternoon to try a longer and slower
cooking method for my bone-in pork butt. I have to tell you, if you
have the time I would advise cooking it this way as you will have meat
absolutely dripping moist and falling off the bone.