Here's a recipe that's easy and quick(er) for a pork shoulder.
9-10 lb. pork shoulder/ pernil
Salt and pepper
Preheat oven to 475
In a roasting pan, Have the Pork at room temperature-- out of the refrigerator for an hour or so.
Peel and half 3-4 garlic cloves and make slits in the roast and stuff in the halved cloves.
Rub the top of roast with olive oil, squeeze the juice of an orange over the roast
And salt and pepper
Tent the pan
Put in 475 oven for 35-40 minutes
Reduce heat to 425, for another 25-35 minutes
Reduce heat to 350 and roast for 2-21/3 hours more.
Baste with juices as you wish.
Roast should be crisp and golden brown and be super tender--
If you want it more brown, take tent off for last 20 minutes or so.
Let it rest 10-15 and enjoy!
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