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Roasted Pork Shoulder – Pernil Al Horno

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Ingredients

Adjust Servings:
10 lbs pork shoulder
1 head of garlic
1 teaspoon black pepper
3 tablespoons adobo seasoning, goya
2 sazon goya
1 tablespoon sofrito sauce
1 teaspoon sugar
2 tablespoons vinegar
1 tablespoon salt
2 tablespoons oil

Nutritional information

1377.2
Calories
948 g
Calories From Fat
105.4 g
Total Fat
35.8 g
Saturated Fat
402.6 mg
Cholesterol
1241.4 mg
Sodium
1.9g
Carbs
0.1 g
Dietary Fiber
0.6 g
Sugars
97.7 g
Protein
580 g
Serving Size

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Roasted Pork Shoulder – Pernil Al Horno

Features:
    Cuisine:

    How would you adjust the cooking time for a smaller pernil? I'm thinking of making a smaller, maybe like a 5lbs one.

    • 350 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Roasted Pork Shoulder (Pernil Al Horno),Roasted pork shoulder. Growing up used to wake up to the aroma of the pork shoulder cooking in the oven. Such a wonderful smell. My favorite part is the cuerito ( crunchy skin)”,How would you adjust the cooking time for a smaller pernil? I’m thinking of making a smaller, maybe like a 5lbs one.,Looks yummy


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    Steps

    1
    Done

    Wash Meat With Vinegar and Lemon Juice.

    2
    Done

    Place All Ingredients in Blender.

    3
    Done

    Pat Dry the Meat.

    4
    Done

    Season the Meat With the Marinade.

    5
    Done

    Add the Salt to the Skin.

    6
    Done

    Let Marinate 1 Day Before.

    7
    Done

    Place in Oven at 350 Cover With Foil.

    8
    Done

    After 4 Hours Uncover and Let the Skin Get Crispy Raising the Temperature to 450.

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    Stephen Anderson

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