Roasted Pork Shoulder (Pernil al Horno)
Cook: 180 min
Recipe courtesy Tyler Florence. Marinate at least 3 hours or overnight.
Ingredients
- 1 Pork shoulder, boneless, about 4 pounds, skin on
- 4 clove Garlic, smashed
- 1 handful Oregano, fresh
- 4 tbsp Kosher salt, 1 tablespoon per pound of meat
- 1 tbsp Black pepper, coarsely ground
- 3 tbsp Vegetable oil
- 2 tbsp White wine vinegar
Directions
- Place the pork fat side up in a roasting pan fitted with a rack and score the surface with small slits.
- Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat of a knife. Put the adobo in a bowl and stir in the oil and vinegar.
- Rub the paste all over the pork, getting into the incisions so the salt can pull out moisture; this helps form a crust. Cover with plastic wrap and marinate in the refrigerator at least 3 hours or overnight.
- Let the meat sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
- Roast 3 hours, uncovered, until the skin is crispy-brown. Rest 10 minutes before slicing.