Puerto Rican roast pork shoulder (Pernil) from Daisy Cooks!: Latin Flavors That Will Rock Your World by Daisy Martinez

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Notes about this recipe

  • BlytheSpirit on December 30, 2014

    Used pork shoulder 2.6 lb roast from a Latin market. Marinated a day ahead and used the wet adobo rub from this book. Ended up cooking the roast an hour and twenty minutes - 25 min at 475 and 400 for the remaining time - using her recommendation for a half hour roasting time per pound. The roast held perfectly for an hour in a 160 degree oven and was not overcooked. Because I was unable to get a shoulder roast with the skin on (something one can only get on the east coast) I placed a layer of pork fat (which the butcher gave me for a dollar) over the roast during cooking. It protected the roast from drying out, but the fat rendered did burn and had to be poured out of the roasting pan a couple times. I discarded the fat at the end though I suppose I could have attempted Chicharones. Seasoning is a repeated challenge for me with this book - my taste is definitely for much less salt but it does make the result a tad under-seasoned for native Puerto Ricans. Will definitely try this again.

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