My friend Phil gave me a super easy pork shoulder recipe a while back. And there was a half pork shoulder at C-town for $4. Awesome!
Pernil Pork Shoulder recipe:
1. wash the pork shoulder and score it with a knife with good deep cuts
2. pour white vinegar over it and get it nice and wet
3. pat down a lot of Adobe seasoning (optional: salt and stick garlic cloves in the scores)
4. put it in the oven at 450 degress for about an hour. then turn down to 350 for another 3-4 hours. Get a meat thermometer to check. (I did a full pork shoulder about a year ago. I feel like it took just a little longer in the oven.)
The pork came out so tender and tasty. I did have to salt it after it was on my plate, accompanied by some nice creamy salsa verda sauce (almost like Peruvian Aji sauce) that I also found at C-town.
[…] a funny aroma …like a horse? But actually, I think this is what it smelled like when I made my last pernil pork shoulder. The stand now uses styrofoam containers rather than the round aluminum platters I remembered. It […]
woah, that sounds so easy. If I can do this myself, it might be doomsday for my cholesterol. eh, who cares
@JO… do it! do it!