Roasted Pork Shoulder (Pernil Al Horno)

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I vacationed in Puerto Rico last October, and this piece of meat is ABSOLUTELY JUICY, FLAVORFUL, AND FANTASTIC!!! Tyler has done it again.... Wonderful Chef!

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I believe the "adobo" in the recipe is the spice rub/mixture made from the "garlic, oregano, salt, and pepper" that is "mashed" into a paste on a cutting board with the flat side of a knife", as described in the recipe.

Also as mentioned by Ana... "Goya" also makes a very good adobo mixture you can by at most supermarkets. It probably should have been explained better in the text of the recipe...

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Drat! I wish I had read the reviews first and lightened up on the salt. It was REALLY salty. Otherwise it was a great recipe.

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It's crazy how worked up some people get over reviews!... It's pretty safe to say that if you've had a dish a certain way for most of your life, you have very strong feelings on how that dish should be prepared... I grew up on chicken and dumplings with a very biscuit like dumpling and thats how I prefer it, however, just because another recipe is made with a noodle like dumpling doesn't mean that the dish isn't still chicken and dumplings!

This recipe was delicious and simple... following several of the reviews, I reduced the amount of salt and tented the pork for the baking process, except the last half hour. It turned out delicious and there were plenty of leftovers to make tacos the next day :

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To Ana...

What I cannot stand is people who bash recipes without making them and then promote their website...it is called spamming

Try the recipe first. Your Pernil recipe is no more authentic than another Puerto Ricans and so on....

The recipe is good. My Puerto Rican wife like it....I guess she isn't authentic enough....

Peace.

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I am pure puertorican and I have never seen anybody making apernil like that,first of all pernil is a very dense meat I personally season it two or three days prior so that all the spices could be absorbed and I do this by poking holes all over the pernil with a very sharp knife, I literally stab it all over and make deep holes in it then i add adobo to each of the holes and I massage it very deep into the meat you could buy adobo at any supermarket goya is one of the best brands,it has all the spices you'll need in one bottle.After I season the whole pernil I also add garlic powder a little bit of cumin and black pepper then I rub oil all over the pernil so it does'nt dry out during the baking process if you want your pernil to come out with beautiful color you could also rub sazon all over the pernil it will also give it more flavor and color you could also get this at the market goya also makes this ,I'm very passionate about puertorican food I love cooking and people also love my cooking and I cannot stand for our recipes to be twisted and be called authentic,in the very near future I'm goint to have a website to teach people how to make authentic puertorican food the website's name is going to be called recipes by ana.

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I was looking for a pork shoulder recipe and found this one, but I have a question about an ingredient-adobo. It is not listed in the ingredients, but it says in the recipe:

place the adobo in a bowl and stir in the oil and vinegar.

ANy help here? I didn't watch the episode on Food Network. Do you find that these recipes are often messed up some and not the same as Tyler made on TV? This is the 3rd time there was a pretty big difference between his version on TV and the online instructions/ingredients.

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I am Puertorican and honestly the seasoning for the pork featured in this recipe is not sufficient. Pork is a dense meat with lots of fat, if you don't season well you end up with meat without flavor.

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Short on time, I made this recipe without marinating--it was excellent! Moist, tender, and toothy. The Prime Rib of Portk! We'll definitely make this again. Not too salty, but perhaps because we didn't marinate? I can't wait to share this with my family and friends. Thanks, Tyler.

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It's hard to mess up a pernil- but the greatest risk is of dryout. I recommend baking a pernil at 300 degrees for a few hours covered with foil so that it will self marinate and maintain juices... then for the last 30 minutes, raise it to 400 degrees uncovered to make the outside crispy. This way you get crispy on the outside and juicy/tender/slowcooked on the inside. DO NOT peek into the foil until the last 30 minutes!! Enjoy :