Roasted Pork Shoulder (Pernil Asado)

• 1 ea. 4 ½-pound (2.5 kg) pork shoulder
• 1 ½ tbsp kosher salt
• 12 medium garlic cloves, peeled
• 1 tbsp pepper
• 2 tbsp whole dry oregano
• 2 tbsp fresh thyme
• 2 tbsp olive oil
• 2 tbsp white wine vinegar

Ingredients for 8 servings (2.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Wash the pork shoulder.

2. 2

   Skin side down, use a sharp knife to make incisions in different places of the pork shoulder.

3. 3

   Grind together the garlic, pepper, oregano, and salt

4. 4

   When done grinding, mix in oil and vinegar.

5. 5

   Fill the incisions of the pork with the ground mixture. Whatever is left over rub on the outside of the pork.

6. 6

   Put away in the refrigerator for 3 days. If you planned to cook it the same day, prepare the pork at least 1 hour ahead of time.

7. 7

   Remove the pork shoulder from the refrigerator 2 hours before putting it in the oven.

   Oven
8. 8

   Preheat the oven at 350ºF (180°C) for at least 10 minutes before you begin cooking the pork shoulder.

   Oven
9. 9

   Cook the pork for 3½ hours.

10. 10

    Raise the temperature to 375°F (195°C) and cook for 15–30 minutes until the skin is toasted and browned.