Print

Pernil al Horno (Roasted Pork Shoulder)

Enjoy a delicious and easy dinner of Pernil al horno, a garlic marinated pork shoulder that is slow roasted until fall apart tender.
Course Entree
Cuisine Latin American
Prep Time 15 minutes
Cook Time 3 hours
Marinating Time: 8 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Calories 362kcal
Author Karrie | Tasty Ever After

Ingredients

  • 4 pound boneless pork shoulder roast skin on
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 5-6 garlic cloves mashed
  • 1 tablespoon dried oregano
  • 3 tablespoons kosher salt
  • 2 teaspoons black pepper

Instructions

  • Place pork roast in pan and cut 1/2 inch slits in all over pork skin fat, being careful not to cut through to meat.
  • Mash together garlic cloves and salt. Place in small bowl and add olive oil, red wine vinegar, dried oregano and black pepper. Mix well.
  • Rub salt garlic mixture all over roast, pushing mixture into cuts in skin. Cover and place in refrigerator for at least 8 hours, preferably overnight.
  • When ready to cook, remove roast from refrigerator and bring to room temperature, about an hour.
  • Preheat oven to 350. Roast pork fat side up for 3-3 1/2 hours, or until cooked thoroughly and skin is crispy. At the end of cooking time, can turn broiler on for a few minutes to crisp up skin even more.

Notes

  • Adapted from a Tyler Florence recipe
  • Store leftovers in an airtight container in the refrigerator for 3-4 days

Nutrition

Calories: 362kcal | Carbohydrates: 1g | Protein: 36g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 123mg | Sodium: 3630mg | Potassium: 658mg | Vitamin A: 25IU | Vitamin C: 2.2mg | Calcium: 49mg | Iron: 2.8mg