Pernil
Roasted pork shoulder with herbs, spices, and aromatics. Slow-roasted until the skin crisps and meat becomes tender and pullable.
Ingredients
Method
Preheat oven to 350°F. Pat the pork shoulder dry with paper towels and score the skin in a crosshatch pattern about 1/4 inch deep, being careful not to cut into the meat.
Combine crushed garlic, oregano, olive oil, salt, and black pepper in a mortar and pestle or small bowl to form a paste.
Rub the seasoning paste all over the pork shoulder, working it into the scored skin and crevices.
Scatter sliced red onion, carrot pieces, and green olives in the bottom of a large roasting pan.
Place the seasoned pork shoulder skin-side up on the vegetables. Pour chicken broth around (not over) the meat and tuck bay leaves and rosemary sprigs into the pan.
Cover the pan tightly with foil and roast for 4 hours.
Remove foil, increase oven temperature to 425°F, and roast uncovered for 30 to 45 minutes until the skin is golden and crispy and the internal temperature reaches 190°F at the thickest part.
Remove from oven and let rest for 15 minutes before shredding with two forks or carving into chunks. Strain the pan drippings into a vessel and skim any excess fat; serve as gravy on the side or drizzle over the meat.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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