Ingredients
- 1 boneless pork shoulder (about 4 pounds), skin on
- 4 garlic cloves, smashed
- 1 handful fresh oregano
- 4 tablespoons Kosher salt (1 tablespoon for every pound of meat)
- 1 tablespoon coarsely ground black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons white wine vinegar
Directions
Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the adobo in a bowl and stir in the oil and vinegar. Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F.
Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing.
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By karencwynne@hot...
Dunnellon, FL
on April 04, 2013
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This is without doubt the best pork roast I have had in years. It reminded me of the full flavored roasts my grandmother made. My husband couldn't get enough!!! The fresh oregano makes a huge difference in flavor, totally unlike the dried kind. I'm tempted to try fresh cilantro as an alternative, which would make it more like the roast pork at our favorite Cuban restaurant.
By Bubbles822
Newport Beach
on March 18, 2013
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Made this for dinner and it turned out to be a hit. I added paprika to the adobe mix but next time I would reduce the amount of salt. I marinated our 2 1/2 lb. pork overnight, let it sit room temperature and baked it for 2 1/2 hours at 350 degrees. Don't know why the difficulty says intermediate because it was really easy to make. Make sure you score the meat and get the adobe mix into the slits for maximize flavor. I served the pork with Spanish rice and corn.
By terryjean915
on March 15, 2013
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I always wanted to make Pernil and this worked out great! I actually had to use a lot less salt due to a diet restriction and it still came out amazing--easy recipe to follow a lot less cooking time then some others...I always look out for Tyler Florence's recipes!
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