great recipe, though ? too much garlic
Pernil Asado (Roast Pork Shoulder)
We adapted the recipe for lechón, a roasted whole pig, for pork shoulder. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday.
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Credit: Penny de los Santos
INGREDIENTS
1 cup fresh orange juice½ cup red wine vinegar
⅓ cup dark brown sugar
¼ cup kosher salt
¼ cup ground black pepper
2 tbsp. olive oil
2 tbsp. dried oregano
2 tbsp. ground cumin
40 cloves garlic, minced
1 8-lb. bone-in, skin-on pork picnic shoulder
INSTRUCTIONS
Mix juice, vinegar, sugar, salt, pepper, oil, oregano, cumin, and garlic in a bowl; set marinade aside. Using a paring knife, cut 1 ½″-wide, 1″-deep slits all over pork in a roasting pan; pour marinade over pork. Chill, turning pork every few hours, for at least 6 hours. Heat oven to 325°. Roast pork, basting with marinade every 30 minutes, until an instant-read thermometer inserted into thickest part reads 190°, about 5 hours. Let rest before serving.Ratings & Reviews (2)
I dont use the orange juice, red wine vinegar,cumin or the brown sugar. The rest of ingredients I do use plus i use sazon just to give it a color. I have some of my cuban friends add the same ingredients. But I'm gonna try it this way and see if i like it. Plus I know not every rican cook the same their are many different ways to make dishes and from the looks of the picture i would chow down on your pernil asado mucho respecto.
Pernil Asado (Roast Pork Shoulder)
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