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Brenna, the Anti-Invictus (![[info]](http://www.journalfen.net/img/userinfo.gif){kind=small} brennalarose) wrote in ![[info]](http://www.journalfen.net/img/community.gif){kind=small} otf_wank, |
Pernil
1 pork shoulder (not ham, funny story behind that)
adobo
minced garlic (optional)
apple cider vinegar
a day or so in advance
Lay out the pork shoulder on tinfoil and, using a long, pointy knife wider than your finger, poke channels into the meat through the skin and close to, but not touching the bone. Mix spices (adobo and minced garlic if you like) and apple cider vinegar into a paste and, using a finger or injector, get the paste into the channels. Rub excess paste all over the outside. Wrap the pork and place in the fridge overnight.
When you're ready to cook, preheat the oven to the highest heat it'll take (500 degrees F is advised, but I have yet to see a hotter oven). Place the roast in a roasting pan with the side that has the most skin up and cook at high heat for 30 minutes. Then turn the heat down to 350 and cook for another 30 minutes per pound. Let it sit for a while before serving or it'll fall apart and not in a good way.
1 pork shoulder (not ham, funny story behind that)
adobo
minced garlic (optional)
apple cider vinegar
a day or so in advance
Lay out the pork shoulder on tinfoil and, using a long, pointy knife wider than your finger, poke channels into the meat through the skin and close to, but not touching the bone. Mix spices (adobo and minced garlic if you like) and apple cider vinegar into a paste and, using a finger or injector, get the paste into the channels. Rub excess paste all over the outside. Wrap the pork and place in the fridge overnight.
When you're ready to cook, preheat the oven to the highest heat it'll take (500 degrees F is advised, but I have yet to see a hotter oven). Place the roast in a roasting pan with the side that has the most skin up and cook at high heat for 30 minutes. Then turn the heat down to 350 and cook for another 30 minutes per pound. Let it sit for a while before serving or it'll fall apart and not in a good way.
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