Roast pork shoulder, Puerto Rican style (Pernil) from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (page 695) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 1-24 hours.

  • Zosia on January 09, 2014

    Flavour was good but a 2kg bone-in pork shoulder wasn't anywhere near done in the cooking time given. I'm sure opening the oven door every 30 minutes to turn and baste it, lowering the temperature each time, didn't help. I left it alone and cooked it for an additional hour. It was moist but not fall-off-the-bone tender. The recipe didn't specify if roast was boneless or bone-in.

  • jsmith on July 21, 2012

    p 755 1-24 hr marinade, 3 hours cooking.

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