Cuban-style marinated slow-roasted pork picnic shoulder (Pernil al horno) from All About Roasting: A New Approach to a Classic Art (page 231) by Molly Stevens

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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

  • meggan on April 13, 2020

    Used the marinade but not the method as we didn't have that kind of time for roasting. It probably needs all the slow roasting to really pick up the flavor of the marinade more but it was good enough for us.

  • hillsboroks on January 05, 2016

    Great technique for roasting a marinaded pork shoulder roast. I used the marinade recipe from Lechon Asado from the Kitchn but followed Molly's roasting instructions to a T. I ended up with a pork should roast that looked just like the one in her photo, crispy on the outside and moist and tender inside. This is a long process (2 days marinading) and 8-9 hours slow cooking so plan ahead. But it was the perfect recipe for a New Year's Eve dinner where I had put it in the marinade a couple of days ahead of time and then let it slow roast all day while I cleaned house and made the rest of the dinner. I had all the sides ready well before the guests arrived and it ended up being one of the more relaxing company dinners I have ever done.

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