Roasted Pork Shoulder (Pernil Al Horno)
Show: Food 911
Episode: Birthday Fiesta!
Rate This RecipeRead users' reviews (91)
- Recipe categories: Meat, Pork,
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Average Rating:
Total Reviews: 91
Showing 11-20 of 91
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By mzkmann_11514823
Rancho Cucamong...
on September 02, 2012
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Quite easy to prepare. Use fresh ingredients for best results. Regular white vinegar substitutes just fine if white wine vinegar isn't available. I marinated for three hours and cooked it on my outside rotisserie grill at 360 for 3 hours. Inside temperature was at 180. The shoulder blade pulled right out after it rested for 15 minutes. Paired it with a Touriga wine from Kenneth Volk Vineyards. Served with cheesy potatoes and green beans. PERFECT!!!
By saucy saun
Redwood City, CA
on July 09, 2012
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Super easy and super delicious! My roast was 3lbs, so I cooked it 2 and a half hours instead of the 3 hours. I followed the recipe exactly and it was juicy, tender and amazingly yummy! Thank you Tyler for another fool proof recipe! :
By ellis.holly_73
laurence harbor, NJ
on July 06, 2012
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OMG!!!!! I made this last night and it was awesome.....My pernil was a little over 7lbs but I didn't adjust the seasonings.....and the flavors were amazing.....Always wanted to try making a pernil on my own and with this recipe it was a success.....
By mcathey79
Cordova, TN
on June 15, 2012
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So very delectable. I freeze the leftovers and use them for tacos de carnitas. I've even used some of the pork from this for a fast, weeknight stir-fry! This is a fantastic recipe for a pork roast.
By phafen
on May 02, 2012
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Hard to believe this simple marinade could produce such fantastic flavor! A real winner!
By drj0400_10801962
Great Neck, NY
on March 31, 2012
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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!!
By kmartin1222
Goshen, NY
on January 01, 2012
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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.
By Amayi
buddlake, NJ
on December 27, 2011
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Overall taste was good but reduce the salt.
By jgarroyo
Charlotte, NC
on December 25, 2011
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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.
By foodadventurer
Seattle, WA
on December 21, 2011
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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.