MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pernil
Categories: Pork, Citrus, Herbs, Vegetables
Yield: 9 servings

MMMMM---------------------------ADOBO--------------------------------
9 lg Garlic cloves; fine minced
3 tb Olive oil
5 ts Fresh sour orange juice
4 ts Dried oregano
8 ts (to 9 ts) kosher salt
1 ts Black pepper

MMMMM-----------------------PORK SHOULDER----------------------------
8 lb (to 9 lb) bone-in, skin-on
- pork shoulder; pref w/skin
- covering the entire top
- layer
1 ts Kosher salt

PREPARE THE ADOBO by combining all the ingredients and
grinding in a large pilón or mortar and pestle, or
simply mixing together well in a small bowl.

PREPARE THE PORK: Rinse and dry meat well with a clean
towel. Place pork skin-side down on a large rimmed sheet
pan and poke deep, 1" holes throughout the meat and in
the fatty layer with a paring knife, being careful not
to pierce the skin. You can’t have too many holes.

Pour over adobo in batches, using your fingers to push
adobo deep into the meat. If you’re worried about your
hands smelling like garlic - which they will! - wear
gloves.

Set out a long sheet of plastic wrap, layering with
subsequent sheets as needed to ensure you can securely
wrap the entire pork shoulder. Transfer pork to plastic
wrap and wrap tightly, adding sheets of plastic as
needed to ensure pork is completely airtight and juices
are contained. Let marinate in the fridge overnight if
possible, or at least least 2 to 3 hours. Set on a
rimmed baking sheet or disposable aluminum foil pan in
case it leaks.

Once the pork has marinated, heat oven to 400ºF/205ºC.
Working over the sink, carefully remove pork from
plastic wrap, discarding any remaining adobo. Place the
marinated pork shoulder skin-side up in a deep roasting
pan, and wipe the skin with a clean cloth. Rub skin with
one teaspoon salt.

Loosely tent foil over the pork shoulder, spraying the
foil with cooking spray or brushing with oil in any
areas that may touch the skin, as it will stick.
Transfer to the center of the oven.

Roast in the oven for 1 hour, then carefully remove the
foil and rotate the pan. Continue roasting for another 2
to 3 hours, rotating every hour or so, and watching
closely. Add water to the pan as needed when juices
evaporate. The meat is done cooking when the juices run
clear and the thickest part of the leg registers 160
degrees with a meat thermometer. The skin may take more
time to crisp, but watch closely so that it does not
burn. Tap the top of the skin with the back of a knife
or metal spatula, and listen for a decidedly hollow
sound.

Remove from the oven and let rest for 10 to 15 minutes,
then transfer to a large cutting board. (For cleaning

instructions for the pan, see Notes.) If desired, remove
the skin from the roast by slicing it along the
underside of the bone with a long, sharp, slender knife.
Run the knife underneath the skin starting from the
bottom until loosened, then lift the skin from the meat.
Use kitchen shears to cut into serving pieces, and let
them rest in the warm oven until ready to eat. Trim
excess fat from the meat if desired, and slice as
desired, in large chunks or slices, to serve.

TIPS: You can use a smaller or larger pork shoulder, but
calculate your adobo accordingly by using the following
formula per pound of meat: 1 large garlic clove, 1
teaspoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon
sour orange juice, 1/2 teaspoon dried oregano and 1/8
teaspoon black pepper. If using a smaller pork shoulder,
you may want to reduce the amount of salt slightly.

Use a pan that can handle char. You can line your pan
with foil, but that can be even messier. When you’re
ready to clean, combine 1/2 cup baking soda and enough
hot water to cover the burned spots, and let rest for
half an hour. Char should release easily with your
abrasive tool of choice.

Recipe from Maricel Presilla

Adapted by Von Diaz

Yield: 8 to 10 servings

ECIPE FROM: https://cooking.nytimes.com

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