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Roasted Pork Shoulder (Pernil Al Horno) Recipe

Roasted Pork Shoulder (Pernil Al Horno)

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (91)

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Average Rating:

Total Reviews: 91

Showing 81-90 of 91

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  • on September 28, 2005

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    worth the wait so yummy but don't follow the recipe verbatim, the salt is way too much

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  • on September 11, 2005

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    Not only easy to fix and prepare, but unbelievably moist and delicious! This is definately a "keeper" for the recipe file box!

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  • on April 02, 2005

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    A wonderful recipe. Very authentic to the spanish culture!!!! LOVE IT!!!!!!

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  • on March 12, 2005

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    I used it to make cuban-style sandwiches. My husband loved it!

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  • on January 01, 2005

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    this was very good, I made it for a New Year's crowd. It marinated overnight. I probably even overcooked it, it reached 190 degrees, but it was still juicy. A bit salty, but it really had good flavor. It was great with the plantains and the rice. I would make it again.

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  • on October 09, 2004

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    Makes a great roast.

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  • on September 28, 2004

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    I have no idea what is the negative review about. I have made this recipe as per instructions and it came out tasting delicious. The salt content was just right. There was no meat left on the platter when served to family and guest. Everyone left the plate clean. The garlic and oregano is a great combination to marinade pork. I have already made this recipe 3x to different group of guests and the criticism was always positive and even had a few friends that wanted the recipe to try at home. It is a latin dish that is filled with flavor, not a typical generically bland pork dish. So people get your taste buds set correctly and appreciate what is being offered.

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  • on July 31, 2004

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    I have ALWAYS loved Pernil, and this is one of the best recipies yet! Taste like the islands. But instead of marinating it up to overnight, it's best if you marinate it 48 hours. Que sabroso!

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  • on July 01, 2004

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    This was incredible! The crust was crisp and the meat was tender and juicy, it was VERY easy to prepare. I will be using this recipe again and again.

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  • on June 29, 2004

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    Served with chimichurri, this roast bursts with authentic Argentine flavor. It took me about 30 minutes to prep the meat, and I let it sit in the rub overnight. The result was a crisp and browned outside spreckled with pepper and oregano, and a juicey inside. The flavors were strong, but not overpowering. I would cut down on the salt because I used only 2 1/2 tsp of sea salt rather than 4 tbls of kosher salt, and still found the rub to be a little too salty.

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