Roast Pork Shoulder – Pernil Assado

 

This pork shoulder recipe is simple to make on a lazy Sunday morning. All you have to do is put it in the oven and it pretty much cooks on its own. It has 5 easy steps to a perfect family Sunday dinner! The pork turns out moist and tender. You can slice it or shred it with a fork to create pulled pork sandwiches with my barbeque sauce. Enjoy!

Ingredients:

1 fresh pork shoulder 6-8 pounds

2 table spoons sea salt or kosher salt

1 teaspoon fresh ground pepper

3 garlic cloves (chopped)

1 large onion (chopped)

3 large carrots (cut into quarters)

1 bay leaf

6-8 potatoes (cut into cubes)

2 tablespoons olive oil

1 teaspoon paprika

1 cup of white wine

Cooking pan: 1 large oven roasting pan with lid

Instructions: Prep and cook time 4.5 to 5 hours

Serves 8-10

Pre heat oven to 400 degrees. Remove the pork from the refrigerator and let it sit for at least 30 minutes before prepping if you’re planing on cooking it right away.

Step 1. Wash and pat dry the shoulder. Place it on a cutting board and score the skin being careful not to cut into the meat.

Coat the pork on both sides with the salt leaving the skin side up. Place the olive oil in the center of the roasting pan and place the pork over the olive oil.

Step 2. Cook the pork uncovered for 30 minutes until the skin starts to get crackling and browned.

 

 

 

 

 

 

 

Step 3. After 30 minutes turn the heat down to 325 degrees. Cover the pork with the lid or very tightly with heavy foil and cook for 2 hours.

 

 

 

 

 

 

 

Step 4. After 2 hours remove the pan from the oven, coat the pork with the paprika, garlic and onions and pour the pan drippings over the pork. Place the carrots into the pan evenly around the pork. Add the wine and stir to coat the carrots. Cover and continue cooking at 325 for 1 hour.

Step 5. After 1 hour remove the pan from the oven, add the potatoes evenly around the pork and stir to coat with the seasonings. Add a little more wine if you find the juices have dried out. Coat the pork with the pan drippings. Cover and cook for another 45 minutes at 325 degrees.

Remove the pan from the oven and pierce potatoes with a fork to see if they’re cooked. Gently stir the potatoes and let the pork rest for a few minutes before serving.