Friday, March 27, 2009

Pernil Al Horno (roasted pork shoulder)

This is a version of roasted pork adapted from Puerto Rican roadside stands were they sell plates of lechon asado (pig roast). The name translates to: horno-cooking as with an oven, pernil-leg of ham/shoulder, cooking of the shoulder.

The pork shoulder is marinaded for about 24 hours in a flavorful mixture of garlic, oregano, red wine vinegar, salt, and pepper and roasted for 3 hours or until the pork falls apart.

Serve on corn tortillas with rice and beans. Enjoy with a cold sweaty beverage.

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