Friday, November 13, 2009

PERNIL AL HORNO
















Picnic cut pork shoulder: slow roasted--infused with garlic cloves, sofrito, oregano marinade, adobo, and sea salts.

Thanks Maria!!!

3 comments:

goong haeng said...

Mmmmmm... Looks sooooo tasty! I can NEVER become a vegetarian.

thomas kovacich said...

...as mom would say, "...oh..it's just something different".

Pernil is awesome when its roasted all day, preferably 7-10 hours low heat, 225-250.

scottiebradleywallace said...

The roast looks very delicious.