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Puerto Rican Pernil Asado Slow-Roasted Crispy Garlic Pork Shoulder
The crowning centerpiece of Puerto Rican celebrations: bone-in pork picnic shoulder marinated in garlicky oregano mojo, slow-roasted to fall-apart tenderness with a shatteringly crisp crackling skin (cuerito).
Prep
20 min
Cook
180 min
Total
200 min
Oven
180Ā°C (160Ā°C vent.)
Ingredients
servings
8
- Pork picnic shoulder with bone and skin1800 g
- Fresh garlic cloves peeled and crushed10 clove
- Dried oregano1 tbsp
- Freshly cracked black pepper1 tbsp
- Olive oil40 ml
- White or apple cider vinegar30 ml
- Coarse sea salt15 g
Preparation Steps
1
Carefully slice skin away from the meat while keeping it attached on one edge. Pierce deep slits all over the meat. Pound garlic, salt, oregano, pepper, olive oil, and vinegar into a thick wet rub.
2
Rub marinade deeply into the slits and all over the meat. Fold skin back over the meat, pat the skin bone-dry with paper towels, and rub only the skin with coarse salt.
3
Place in roasting pan, cover tightly with foil, and bake at 180Ā°C for 2.5 hours. Remove foil, raise heat to 220Ā°C, and roast for 25-30 minutes until the skin puffs into shatteringly crisp cuerito. Rest 20 minutes before carving.
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Nutrition Facts
per servingCalories
480
Protein
42g
Carbohydrates
1.5g
Fat
34g
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
