Cuban-style pork shoulder with mojo sauce (Pernil asado) from Christopher Kimball’s Milk Street Magazine, Mar/Apr 2017 (page 15)

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Notes about this recipe

  • kitchen_chick on November 20, 2021

    The method did not work for me. Not sure what I did differently, but I never attained the 190 internal temp. After four hours, the meat was drying out rather than becoming "falling off the bone", so I took it out. I shredded it by hand and removed connective tissues that didn't melt. The pork was still very good, and the sauce is delicious.

  • inflytur on July 11, 2018

    The most popular dish at the Cuban night of the town library’s cookbook club. Incredibly flavorful and succulent. Very easy but this is a two day recipe.

  • sarahawker on September 25, 2017

    Great method. Meat turned out exactly as described, tender. I may add another 1/2 hour of cooking.

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