Roast Pork Shoulder (Pernil Al Horno)

5 pounds pork shoulder, picnic cut (with fat)
7 garlic cloves (you may use powder garlic or ground garlic sold in glass
jars. 
1 teaspoon equals one clove.)
1/2 teaspoon black pepper
1 teaspoon crushed oregano
1 1/2 tablespoons olive oil
1 teaspoon salt for every pound of meat

Crush the garlic in a pilsn (pestle). Place garlic into a small bowl and
mix in the pepper, oregano, olive oil and salt. Mix it all well. Wash the
meat and dry. Make very deep slits all over the meat and season the meat
making sure that seasoning goes into all the slits.  Refrigerate the
shoulder, covered with plastic wrap, for 24 hours. Place the meat in a
deep pan with the fat side up. There will be a lot of grease so be sure to
use a deep pan. The fat side up will make nice crunchy "cueritos"  (pork
rinds). Do NOT cover with foil. Cook in a pre-heated, 350:F oven for about
3 hours without turning. You might have to let it cook longer if the
cueritos are not right yet. Pernil should be cooked in a pre-heated 350:
oven for 35 minutes per pound. If using a meat thermometer, it will be
ready when it reaches 185:F. If the picnic cut is not available just buy a
pork shoulder, it won't have the fat and you won't get any cueritos, but
it will be delicious.

Grill instructions: In the summer we cook our pernil outside on the grill.
We do this to prevent the house from heating up. Follow all the
instructions above.  Put your pernil in a deep pan. But do cover with foil
to prevent burning the meat, this means no cueritos. Put the pan on the
grill. Cook a bit longer than if using the oven. Cook on high for the
first half hour and then on low heat. Keep your eye on it.

Personal Chef Mayra Jazmyn
http://www.jazzyscaribeanflavoor.biz/



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