Food & more...

Pernil Al Horno

How can you cook the best pernil ever?

The number one rule is to do it the old fashioned way and don't change a thing.

It's the traditional holiday meat and it's EASY as 1 - 2 - 3
If need to take a dish to a gathering take this. It costs a little more but it so simple to make and it is so dramatic! Everyone will say you are a great cook.

Buy a pork 'shoulder picnic cut.' It looks like the picture below. Notice it has a nice layer of fat or cuero on top. If you don't find this particular piece then buy any large chunck of pork. This is the prefered cut because it has the fat on top to make cueritos.

All it needs is lots of garlic (powder is ok), black papper, oregano, and salt. Sprinkle the meat and bake. How easy is that?

Note: Season the meat one day ahead and refrigerate (if you are short on time just season and cook).

7 lbs. pork shoulder - picnic cut (with fat)
9 garlic cloves (You may use powder garlic or ground garlic sold in glass jars - 1 tsp. equals one clove.) 
½ teaspoon black pepper
½ teaspoon crushed oregano
1½ tablespoons olive oil 
1½ teaspoon salt

Crush the garlic in a pilón. If you don't have a pilón