Pernil al Horno (Roasted Pork Shoulder)

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Pernil al Horno  (Roasted Pork Shoulder)

Pernil al Horno (Roasted Pork Shoulder)
6 cloves garlic
6 black peppercorns
2 tsp. salt
1-1/2 tsp. Colavita Olive Oil
1-1/2 tsp. Raley's White Wine Vinegar
1 tsp. oregano
1/4 tsp. pepper
3/4 cup Raley's Pimento Stuffed Queen Olives
1 large boneless pork shoulder roast (about 4 lb.)
Sofrito (see separate recipe)
Start preparing this dish the day before.

Prep time: 20 minutes, Chill time: overnight
Cook time: about 1½ to 2 hours, Makes 8 servings

Blend garlic, peppercorns, salt, olive oil, vinegar, oregano and pepper in a blender or small food processor; set aside. Remove excess fat from pork; make slits 1½-inches wide-by-1/2-inch deep over surface of pork. Press garlic mixture, then olives into slits; cover and refrigerate overnight. Preheat oven to 350°F. Cook pork for about 35 minutes per pound or until meat registers 150°F on a meat thermometer. Let stand for 10 minutes before slicing. Serve with Sofrito (see separate recipe).
Wine Suggestion
Marques de Riscal Rioja Reserva - This hearty Spanish red makes a flavorful partner to the rich flavors of Puerto Rican cooking.
Nutritional Information:
680 calories, 53 g protein, 50 g total fat (18 g sat., 0 g trans), 2 g carbohydrate, 0 g fiber, 0 g sugar, 205 mg cholesterol, 820 mg sodium, 17 points


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