Picnic cut pork shoulder: slow roasted--infused with garlic cloves, sofrito, oregano marinade, adobo, and sea salts.
Thanks Maria!!!
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!!!
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3 comments:
Mmmmmm... Looks sooooo tasty! I can NEVER become a vegetarian.
...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.
The roast looks very delicious.
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