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Name: Pernil
Total time: 6 h
Yield: Serves 8
Cuisine: Puerto Rico
Ingredients: 3 kg bone-in skin-on pork shoulder; 12 garlic cloves; 2 tbsp dried oregano; 2 tbsp salt; 1 tbsp black pepper; 1 tbsp ground cumin; 60 ml olive oil; 60 ml white vinegar; 1 tbsp sweet paprika

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Puerto Rico6 hServes 8之前做过

Pernil

食材9

bone-in skin-on pork shoulder3 kg
garlic cloves12
dried oregano2 tbsp
salt2 tbsp
black pepper1 tbsp
ground cumin1 tbsp
olive oil60 ml
white vinegar60 ml
sweet paprika1 tbsp

肉类蔬菜香料与酱料其他

做法

Crush the garlic with the oregano, salt, pepper, cumin, and paprika, then stir in the olive oil and vinegar to make a paste.
Score the pork skin in a crosshatch and make deep slits in the meat without cutting through the skin.
Rub the paste all over the meat and into the slits, then refrigerate covered for at least 8 hours or overnight.
Bring the pork to room temperature, place skin side up in a roasting pan, and roast at 160°C until very tender, about 4 to 5 hours, basting occasionally with the pan juices.
Raise the heat to 220°C for the last 15 to 20 minutes so the skin crisps into chicharrón.
Rest for 20 minutes, then carve the meat and break the crackling into pieces to serve.