Pernil (Puerto Rican Roasted Pork Shoulder)
Once you make this, youʼll want to eat it all the time. The pork is done when itʼs so tender that it collapses at the slightest touch.
Serves: 8Hands-on: 15 minutesTotal: 3 hours 30 minutesDifficulty: Easy
- 2 Tbsp. kosher salt
- 2 Tbsp. granulated garlic
- 2 tsp. ground black pepper
- 2 tsp. onion powder
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. chili powder
- ¼ tsp. dried oregano
- ⅛ tsp. ground allspice
- 1 Tbsp. apple cider vinegar
- 1 pork shoulder (4 lbs.)
- Heat oven to 300°F.
- Combine salt, garlic, black pepper, onion powder, cumin, coriander, chili powder, oregano, and allspice in a medium bowl. Add vinegar to make a thick paste.
- Score the top of the pork shoulder with a sharp knife in a crosshatch pattern. Using your hands, rub the paste all over and into the pork shoulder, getting into the cuts and every nook and cranny.
- Put pork in a roasting pan and fill the bottom with a little water. Roast pork for about 3 hours, turning every hour and adding more water as necessary, until meat is very tender.
- Let meat rest for 10–15 minutes before cutting. The meat should be so tender that it falls apart, so instead of slices it should form big shreds.