Roasted Pork Shoulder (Pernil Al Horno)

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Good, but even decreasing the salt to 1 tbsp is too much. It was way too salty. I think 1 tsp is the correct measure.

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Good, but next time I will lower the salt to 1 tbsp.

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Made this last night and it was amazing. It smells so good that my cat kept trying to sneak into the kitchen ... trying to steal a piece of the park. I marinade the pork shoulder overnight and follow the exact directions from Tyler. Will definitely make it again! It was easy.

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Easy to prepare,fantastic flavor! My Family Loved This!!! Definitely a KEEPER

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tast mmmmmmmmm

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I feel like mine was overcooked. I tried the timed bake of 4 lb boneless roast for 3 hours at 300 degrees as we had to go out. Roast stayed in the hot over for approximately 30 minutes after oven went off, and when I checked the temp, it was over 180 degrees. Rub was excellent. I wonder can you remove it from the netting, put on the rub, then either return to the netting or retie the roast? Feel I lost some of the yummy oregano on the netting when I removed it to slice roast.

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My wife's mother always used the less-salty version of the adobo in this pernil recipe on holiday turkeys. Muy yummy.

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What a great surprise! I didn't even have time to let this marinate for the full 3 hours and it still turned out great. I also didn't follow the directions (exact measurements to a "t" and it the taste is amazing. In my world that means this recipes is a keeper. While I had it out resting some girlfriends came over and snitched a piece a bite. They then couldn't keep themselves away from it. They aren't meat eaters but LOVED what they tasted. My family loved it too so we'll be making this again and again.

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I've made this dish over and over again. Every single time, everybody loves it. One of the prior reviews was correct about the salt so instead of a tablespoon I used a teaspoon for measurement. The first time I tried, I did exactly what the recipe called and it was too salty to be edible.

Also, use fresh oregano if you can. It makes a huge difference.

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I am Puertorican and I can tell you this is the truest recipe I have ever encountered outside of the island! Cheers to Tyler for keeping it boricua! Loved it!