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8-10 lbs. pork shoulder (Pernil)
1 big head garlic
2 tsp. ground black pepper
1 tbsp. olive oil
1 tsp. crushed orégano
Start by pre-heating your oven to 350º.
Wash the pernil in cold water. Make stabs (about 1 inch wide) so you can put the paste like mixture in them.
Sprinkle adobo to your taste and set aside. (For a better flavor, season the night before.)
Peel all the garlic, dust off your pilón and mash the garlic to make a paste.
Add the orégano and pepper,
After the garlic, orégano and pepper are well mixed, add the olive oil and stir with a spoon to make a paste like mixture.
Place 1 teaspoon of the paste mixture into each hole of the pernil.
Cover the bottom of the 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.
Bake for 4 to 5 hours at 350º, depending on your oven.
Uncover for the last 15-20 minutes on a high setting for some crunchy "chicharrón" skin.
Pork Shoulder, Receta Pernil
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