Roasted Pork Shoulder (Pernil Al Horno)

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

4

  pounds

  pork shoulder

6

  cloves

  garlic -- smashed

1

  teaspoon

  dried oregano

2

  tablespoons

  kosher salt

1

  teaspoon

  ground black pepper

2

  tablespoons

  balsamic vinegar

2

  tablespoons

  olive oil

Mix everything except pork together in a small bowl.

Score the fat cap in a diamond pattern. Spread the seasoning all over the pork rubbing in. Cover with plastic wrap and refrigerate at least 3 hours or overnight.

Heat oven to 350F.

Let meat warm up for about 30 minutes or while oven is preheating.

Place roast on rack over roasting pan and let roast for 3 hours. 

Tent with foil and let rest for at least 10 minutes.

NOTES : This is often called Boston Butt.

Serving Ideas : Shred the pork using two forks and cook it for a couple of minutes in your favorite barbecue sauce. Pile high on toasted buns and top with your favorite toppings.

Makes 12 Servings

Per Serving: 291 Calories; 23g Fat (71.4% calories from fat); 20g Protein; 1g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 1014mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat.

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