Pork pernil from Cook's Country Magazine, Aug/Sep 2013 (page 7)

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Notes about this recipe

  • Pax on February 17, 2017

    One of my all-time favorite recipes and I cook this up quite often throughout the year. As mentioned, it does take a long time to prepare this, but most is just slow cooking and hands off. My local grocery frequently has picnic shoulder on sale at $0.99/lb which means you can make a huge quantity of this yummy dish for very little money. Even at $1.99/lb it is a high value recipe. Remaining roast can be used for pulled pork sandwiches, tacos, and more....and it freezes well. Rave reviews by family and friends.

  • chawkins on November 23, 2014

    A very time consuming recipe, though much of it is not hands-on time. First, the shoulder needs to be marinated for 12-24 hours. I did 24. Then you bake it skin side down covered at high temp with 8 cups of water for 1.5 hours; uncover, lower the temperature and bake for another 2.5 hours. After that you turn the shoulder over, dry the skin and put it on a V-rack and back in the oven for another hour. At the end of that hour, you remove the skin and put in on a sheet pan, crank up the temp and return the skin to the oven to make crackling. You then add cilantro, lime zest and lime juice to a cup of the pan juice for service. The sauce was great, the lime and fresh cilantro added a lot of brightness to the dish and having the oven on for that long warmed up the house on a cold day and filled it with aroma.

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