Roast pork shoulder, Puerto Rican style (Pernil) from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 755) by Mark Bittman

  • garlic
  • peanut oil
  • onions
  • oranges
  • dried oregano
  • pork shoulder
  • EYB Comments

    Marinate 1-24 hours. Can substitute any neutral oil for peanut oil, and ham for pork shoulder.

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. Can substitute any neutral oil for peanut oil, and ham for pork shoulder.

  • whitewoods on December 10, 2019

    I was a little out of my depth on this one. I'm still very inexperienced when it comes to roasting meat. I cooked it until the internal temperature reached 155 degrees, but when I carved it I could see that it definitely should have cooked more. I probably should have stuck with boneless pork shoulder instead of the pork shoulder callie (including the skin) that I bought.

  • 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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