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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

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Notes about this recipe

  • Eat Your Books

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

  • 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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