Roasted Pork Shoulder (Pernil Al Horno)

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Hard to believe this simple marinade could produce such fantastic flavor! A real winner!

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After reading several reviews, I rubbed off alot of the seasoning (salt before putting it in the fridge to marinate overnight. Marinated it overnight. Cooked it the next day it was amazing. Making this again tonight with a little less seasoning so I can eliminate rubbing it off again. Tyler is one of the best cooks. I always check out his recipes first. He can at times, not always, be a bit on the spicy side depending on the dish, so use your personal judgement as to how spicy and seasoned you like something. Having said that, this pulled pork was delicious!!

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I have made this recipe dozens of time over the years. Have tried others and this is the best. My husband is Puerto Rican and he cannot believe how good this Pernil is. Made it last night for New Years and it was wonderful. Only change I make is to do 1/2 Tablespoon of Salt Per Pound of Pork and about a tablespoon of Adobo for every two pounds of pork. I put the paste on the pork first then the Oil, Vinegar and Adobo Mixture gets poured over everything.

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Overall taste was good but reduce the salt.

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Tyler, you rock! It taste just like the pernil my in-laws make. The only change I made was that i used olive oil instead of vegetable oil. This recipe is a must try.

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Yes it is a lot of salt, but it's a crust. Mine did not have a lot of drippings, so midway I added a cup of chicken broth. Not sure it did anything except evaporate with the lid off. Otherwise, I added some poblano chile to the rub, and it turned out fantastic. I will definitely try this again with different flavor combinations.

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When I was making this I brought a small pork shoulder just in case it didn't work out. The store didn't have fresh Oregano so I used fresh Rosemary, fresh Thyme and dried Oregano. Other than that I followed the recipe. I marinated it over night and it came out great. My boys and husband are very skeptical about new recipes so I had my oldest taste it first. He put the first piece in his mouth chewed and then he paused, He then turned to me and said " I dont wanna swallow cause I don't want it to end". I was floored!! When my husband ate it he was actually upset that I didn't make a bigger pork shoulder. This is definatly a keeper and I was asked to make 2 pork shoulders for Christmas dinner!!

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Absolutely AWESOME! I am not a gourmet cook, but this certainly made me look like one. I accidently grabbed a mixture of fresh rosemary, thyme and chives from the fresh herb section instead of the oregano, so had to add dried oregano. I just used all four of the spices and marianted overnight. Cooked in my convection oven for exactly 3 hours. This was so easy!

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Great recipe! Easy to make with a big payoff. Had to adjust the measurements of my ingredients because of my 6.5 lb hunk of pork, otherwise followed it to the tee. I marinated mine for 3 hours only and it came out juicy and almost fall off the bone tender. This one's a keeper!

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Made an 11 pound pork shoulder using this recipe. Fed 24 people for dinner, they went nuts it was so good!