While my mom was here to help out with the baby, she went ahead and prepared some of my favorite dishes. Since we were going to be by ourselves for a couple of days before my mother in law came to assist, she decided to make a bigger meal to tide us over.
She made pernil (roast pork shoulder) along with arroz con gandules. I love as a comfort food and it was delicious from start to finished. We managed to get 4-5 meals out of it so it was also a cost effective dish to make as well. If you’re looking to have some at home, here’s the recipe to get you started.
- 1 8-10 lbs. PERNIL (Pork Shoulder)
- 1 Big head of garlic
- Adobo to your taste
- 2 Teaspoons of ground black pepper
- 1 Tablespoon of olive oil
- 1 Teaspoon of crushed oregano
- Pre-heat oven to 350º.
- Sit down and peel all the garlic.
- Wash the pernil with cold water and sprinkle some adobo to your taste. For a better flavor, season the night before. Make stabs (about 1 inch wide) so you can put the paste like mixture in them.
- Take out your pilón and dust it off (ha ha). Mash the garlic to a paste and add the oregano and pepper.
- After the garlic and pepper are well mixed, add the olive oil and stir with a spoon to make a paste like mixture.
- Place about 1 teaspoon of the paste into each hole of the pernil.
- Cover the bottom of your baking pan with aluminum foil and place the pernil on top.
- Cover the pernil well with aluminum foil so it will come out juicy, not dry. Uncover it for the last 15 – 20 minutes on a high setting for some crunchy “chicharrón” skin.
- Bake for 4 to 5 hours at 350º. (The time depends on your oven. Check it in 3½ hours).