Roasted Pork Shoulder (Pernil Al Horno)

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Made it with a 7.5 lb. shoulder roast. Marinated it overnight and cooked it for 4.5 hours at 300 degrees...phenomenal!!! My new "Go to" recipe for roast pork! www.chefitupyo.com

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i made this and i the skin came out really good. i dont mean to sound racist but spanish people always have something to say. its really annoying. just let the chefs make there stuff how they want , and it came out good. i made sunnys pernil and i didnt like it

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It saddens me to have to read such an inaccurate description of how to "adobar" (marinate a "pernil" in the puertorican way by a person who calls herself "boricua". It is the way of people who have very distant ties to the island and have been defeated by the marketing ploys from big companies to think in their deluded minds they are actually cooking authentic food while using ingridients that are not natural.

I am puertorican and live in Puerto Rico. I was taught by my mother who in her turn was taught by her grandmother how to cook. This recipe is the closest to the authentic recipe for an "adobo" that I have found outside Puerto Rico.

About the salt my mother taught me to calculate 1/2 tbsp salt per pound. Olive oil (an ingridient from the spaniard ancestors has always been used instead of the vegetable oil. As my mother taught me, take the dry ingridients, salt, oregano, pepper and garlic and create a paste in a "pilon" (a pestle and mortar made out of wood, and then add the olive oil and the vinegar (in Puerto Rico white wine vinegar is too sophisticated and the usual vinegar used is plain cider vinegar. Ana is right only in stating that the pernil has to had orifices made with a sharp knife so the "adobo" can be poured in.

I am very happy that this chef was so respectful of our cuisine and was able to translate it in such an accurate way, Kudos to you mister Florence.

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I am Spanish and live in Miami Beach. This is a pretty authentic Pernil recipe, thus, I do not understand the neg comment either. My family owns a long established Puerto Rican Restaurant in Old San Juan, PR and this is exactly how they make it there with minor adjustments.. One being, definitely use Olive Oil in place of Veg Oil. It is more flavorful and marinates better. It also helps the drippings gravy in the end. I also use Kosher salt, but probably a bit less. The outside is supposed to burst with heavy seasoning flavor and should be crisp. Many people like just the crispy skin as a side dish (called chicharron, cortezas de cerdo or cueritos in Spain Overnight the marinade. Definitely make a drippings gravy.

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I am Spanish from Spain & we do Roasted Pernil Al Horno.

I can absolutey say that this the BEST meat recipe i have ever made & tasted.

I am not the biggest meat fan around as i adore my fish & seafood during the holidays, but i do have to say that this recipe is defintely here to stay.

The seasoning was perfect but unlike the other readers i only let my seasoning sit for 4 hours. (PERFECTION

Cooked it for 3 hours at 300F.


Thanks Tyler.

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No way this roasts for 3 hours at 350 degrees. Same chef; same recipe with a few different spices; different recipe name: Bakes 3 hours at 300 degrees. As another person commented, the Food Network recipes have way to too many errors. I've often sent emails about the problem; they thank me; and the recipes never get corrected. It's why I don't use them much any more. It's too iffy and when you are cooking for Christmas....ah, yeah, way too chancy!
(see: Pork Shoulder "Pernil" with Cilantro-Citrus Adobo

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The adobo referred to in the dry rub created from the spices. While many people do prefer to use Goya Adobo to make their lives easier it by no means makes your dish more authentic. If you DO choose to purchase Adobo please be careful as it is extremely salty.

What most people seem to forget is that our ancestors that created these delicious meals used spices readily available to them, and I don't think our grandmothers were running out to a bodega miles away to buy Adobo (if it even existed if she had the spices in her cabinet.

To the snobby people saying this dish isn't authentic, stop waving your flag like you have rights that need to be protected and just enjoy the food. If no one had ever changed a recipe here and there we would all be eating bread and drinking water. BTW I am Boricua. :-

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I made this recipe as written except for one element, the salt. My gut told me that 4 tablespoons was a bit much so I cut it down to 2 Tablespoons and it turned out a wonderful dinner, this is certainly something I will make again.

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Ok Now I would like to put in MY two cents. First of all I had to go to work early this morning, no time to babysit my dinner. So, I threw and I mean THREW everything in my crockpot and then realized I was supposed to make a rub "Adobo" ok so I kind of ran the meat around it and threw the lid on and ran off to work. Now 8 hours later the meat taste wonderful. I had thought all along to make a pulled pork with it, and I have my Kaiser rolls ready. But, I was leery as well about the amount of salt so I only put in what I thought it would need and now I think it could use more. But, OMG it taste simply wonderful. Thanks Tyler. I know I didn't make it EXACTLY your way but I think it turned out FABULOUS!

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I have made this recipe five or six times for company. Everyone raves about it, even the snobbiest of cooks. I do recomend as others have to lower the temp to 300 and let it cook very slow, then blast it on 400 for the last 30 minutes for a crispy crust. The best part of the dish is the smell that fills our home for hours tempting the appitite, and the looks on my guest's faces as they enter, anticipating a fabulous meal.
Just a note, food is meant to be enjoyed, not just authentic. How many versions of chili, pulled pork, potato salad or chocolate chip cookies are there? They all had root beginings too...and people make variations to suit their particular tastes. Lets get over ourselves and just eat good food shall we?