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
1½ tsp. olive oil
1½ tsp. white wine vinegar
1 tsp. oregano
1/4 tsp. pepper
3/4 cup Raley's Pimento Stuffed Olives
1 Large boneless Raley's pork shoulder roast (about 4 lb.)
Sofrito (see separate recipe link below)

Start preparing this dish the day before.

Prep: 20 minutes, Chill: overnight
Cook: about 1½ to 2 hours, Serves: 8

1. Blend garlic, peppercorns, salt, olive oil, vinegar, oregano and pepper in a blender or small food processor; set aside.

2. 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.

3. 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.

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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