Lets make pernil 1024x682 Pernil (Puerto Rican pork shoulder)

It’s beyond tasty; it’s sublime, but best of all it’s cheap.

 

 

Pernil Prep 1024x682 Pernil (Puerto Rican pork shoulder)

First step is making a wet rub. I used 1 small yellow onion, 12 cloves of garlic, 2 tbsp white wine vinegar, 1/4 cup lime juice, 1 tbsp adobo seasoning, black pepper, salt (for salt, use 1 tsp per lb. of meat, minus 1 [the adobo already has a good deal of salt in it]), 1 tsp chili powder, a dash of habanero spice

Pernil cooking down onion and garlic 1024x682 Pernil (Puerto Rican pork shoulder)

Finely chop the onion and garlic. Place on a skillet on medium-high with a little bit of olive oil until the aroma fills the kitchen. Add a pinch of salt, and 1tsp of cane sugar. Reduce heat to low and stir slowly. When onions have started to caramelize, move everything to a food processor.

Pernil wet rub 1024x682 Pernil (Puerto Rican pork shoulder)

Add the remaining rub ingredients to the food processor and blend until it has an even, grainy texture. It will smell a little strong of vinegar and garlic, but this will turn into an amazing caramelized sauce after cooking.

Pernil ready to stab 1024x682 Pernil (Puerto Rican pork shoulder)

Grab a long thin knife. The knife in the picture is an Aritsugu Yanagi Kasumi.
You’re going to stab the pork all over, making 1 1/2 – 2 inch deep cuts.

Pernil stabbing 1024x682 Pernil (Puerto Rican pork shoulder)

An easy way to see if your cuts are the right depth. It should come to around your second knuckle. I have big hands.

Pernil applying wet rub 1024x682 Pernil (Puerto Rican pork shoulder)

Use a spoon and your fingers to press the wet rub into each of the cuts.

Pernil wet rub finished 1024x682 Pernil (Puerto Rican pork shoulder)

After stuffing the cuts with the rub, slather the surface with a generous coating.

Pernil Ready to baste 1024x682 Pernil (Puerto Rican pork shoulder)

Cover with foil and cook the for a ballpark  of 1 hr per lb, minus one. (eg: a 4lb roast would cook for 3 hours). If you want a crispy skin, increase the heat and remove the foil during the final 45 minutes.
This was a 5.5lb pork shoulders, so I cooked it for around 3hrs 30min at 325 degrees covered with foil, and finished it with 40 minutes at around 385. It could have gone 15-20 minutes longer, but I liked the color at this point.
This picture is how the meat looked after 3 1/2 hours when the foil was removed. Notice how it’s just starting to brown, the meat is cooked through but not dry.

 

Pernil Rested 1024x682 Pernil (Puerto Rican pork shoulder)

Remove the meat from the oven and let it rest in the pan for 20 minutes.

Pernil Pan sauce 1024x682 Pernil (Puerto Rican pork shoulder)

Look at that. After 40 min at 385 degrees, the drippings and remainder of the rub have become the most amazing pan sauce. De-glaze the pan with a little beef stock and drizzle it over plated dishes. This turned out phenomenally well.

Pernil on cutting board 1024x682 Pernil (Puerto Rican pork shoulder)

Once rested, move it back to the cutting board…

Pernil Dig in1 1024x682 Pernil (Puerto Rican pork shoulder)

and dig in.

Pernil leftovers 1024x682 Pernil (Puerto Rican pork shoulder)

Leftovers didn’t last long.