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Pernil


http://www.nytimes.com/2008/01/02/dining/021m...

6

Pernil

Ingredients

    1 pork shoulder, 4 to 7 pounds (or use fresh ham)
    4 or more cloves garlic, peeled
    1 large onion, quartered
    2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
    1 tablespoon ground cumin
    1 teaspoon ancho or other mild chili powder
    1 tablespoon salt
    2 teaspoons freshly ground black pepper
    Olive oil as needed
    1 tablespoon wine or cider vinegar
    Lime wedges for serving.

Directions

2.
Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.


This is a recipe bookmark. Please visit the original recipe for accurate ingredients & directions.

 www.nytimes.com 


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