PERNIL PORK SHOULDER

Ready for pernil? This is a classic Puerto Rican dish, enjoyed during the holidays. It’s a slow-cooked roast seasoned with garlic, oregano (both fresh and dried), adobo, paprika, salt, lemon, and orange.

All you need to do for this is put it in your dutch oven and cook it with the lid on for 4 hours at 275 degrees. When it’s tender and starting to fall apart, remove the lid and broil it for 15-20 minutes to crisp the fat. Let it rest for about 20 mintues before slicing and serving. We like our pernil with coquito, a Puerto Rican coconut-based eggnog, some wice-fried plantains (tostones), or some rice and pigeon peas.