Pernil al Horno

Remember how I said I was making some Carnitas this weekend?  OK, that’s a stupid question.  I’m sure you have better things to do than worry about my plans for the weekend.  That is to say if you even read the blog at all, which I’m still not entirely convinced anyone does…Hello??

Whatever.  OK, so I was planning on making carnitas this weekend, thus why I asked The Man to go out and get me a pork shoulder, which he did because he’s a Kind and Thoughtful Man.  However, there was a problem.  You see, the hunk of meat that he got was effing huge.  So effing huge, in fact, that I couldn’t get it the slow cooker.  I mean, look at this bad boy!

Luckily, it’s the weekend and I have more time on my hands than I know what to do with, so into the oven it went with a little extra-special treatment.
1 Pork Shoulder (This one was 10 lbs, so you can adjust cook time accordingly)
8 Garlic Cloves
3 t Sea Salt
3 t Black Pepper
1 t Chinese Five Spice
1 t Cumin
1 t Red Chili Powder
1/2 c Apple Cider Vinegar
Lay the pork shoulder, fat side up, in a baking pan.  Make 1-inch incisions in the skin and push garlic cloves into them.
Rub spices all over the top of the pork shoulder, then pour vinegar on top.  Cover in plastic and refrigerate for 3 hours.
Remove from the refrigerator and allow to sit for 1 hour.  Heat the oven to 350 and bake for 3 hours, or until internal temperature reaches 150 degrees.  Remove from the oven and let rest for 10 minutes.
Yes.  It was amazing.
My plate:
Enjoy!
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6 Comments on Pernil al Horno

  1. thedrunkenpigs.com
    January 16, 2012 at 3:02 pm (3 years ago)

    looks yum! Was that from HEB? I bought a roast there one time and same thing…Crockpot was NOT an option!

    Reply
  2. Justin Cascio
    January 17, 2012 at 5:23 pm (3 years ago)

    Pernil is so great. I marinate mine with lots of fresh oregano, garlic, and a little vinegar before baking. Admiring your fine roasting pan, too.

    Reply
  3. Camilla
    January 19, 2012 at 1:01 pm (3 years ago)

    It WAS from HEB…they got me hooked on pork shoulder in the first place :)Justin, I'll have to try it that way next time! That sounds delicious…probably flavored a little more savory than this one.

    Reply
    • tgipaleo
      February 5, 2012 at 8:39 am (3 years ago)

      Thank you! Although the bacon on top makes yours infinitely superior…glad you liked it!

      Reply
  4. Digger
    February 6, 2012 at 1:41 pm (3 years ago)

    No, thank you! That recipe is a keeper. Keep up the good work.

    Reply

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