Step-by-Step Guide to Make Favorite Pernil (pork picnic shoulder)

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The ingredients needed to make Pernil (pork picnic shoulder):

1. Take 4 whole bulb of garlic not 4 single heads
2. Make ready garlic adobo salt oregano vinegar
3. Make ready 2 tbsp oregano
4. Get 3 tbsp salt
5. Prepare 3/4 cup vinegar
6. Make ready 1 tbsp adobo coya

For starters, pernil is the shoulder picnic cut of the pig. To make a traditional pernil, it must be bone-in and skin on. Don't go getting all froufrou talking about, "I want boneless, skinless." You'll be "chicharron-less" and flavorless and you won't be happy with yourself. The result is a flavorful, and tender meat that will fill your house with a delicious aroma, and your belly with a whole lot of "piggy goodness." Puerto Rican Pernil is typically made from a picnic cut pork shoulder, but I used a Boston butt (which is still the shoulder) since that's what was available.

Instructions to make Pernil (pork picnic shoulder):

1. Wash n slit skin of pork
2. Poke holes all over meat
3. Smash garlic add oregano,salt,vinegar adobo coya.better if marinate couple of days before.if not this is fine.
4. Stuff mixture into holes dig deep taste mixture if needs more salt add as needed.
5. Put in roasting pan i cover for 30 minutes then take cover off skin will harden.should b almost done. time will depend on size of shoulder after 1hour keep checking till done. Enjoy:)

Don't go getting all froufrou talking about, "I want boneless, skinless." You'll be "chicharron-less" and flavorless and you won't be happy with yourself. The result is a flavorful, and tender meat that will fill your house with a delicious aroma, and your belly with a whole lot of "piggy goodness." Puerto Rican Pernil is typically made from a picnic cut pork shoulder, but I used a Boston butt (which is still the shoulder) since that's what was available. Just make sure to get a shoulder with the fat cap still on it - it keeps the meat tender and flavorful. Plus, the crispy "cuero" skin is the best part! Scrape down sides of the blender as necessary to fully incorporate.

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