One, she called everyone so someone would show up.
Pretty sneaky, Sis.
And there was nothing like seeing that glorious roast beast ascending from the oven.
The skin glistened and was shatteringly crispy: You could hear it crackling from having all its fat rendered.
This two-day method is one of my Nanas recipes that I dont stray from.
I puncture the pork shoulder all over and insert a gargantuan number of whole garlic cloves into each slit.
I rub the pork with a mixture of olive oil, sazon and heaps of oregano.
I purchase my pork shoulder only at the same neighborhood market where my grandma purchased hers.
And I make Pernil only for Christmas.
It takes six to seven hours to cook Pernil, largely unattended, plus the time to marinate overnight.
Rub the olive oil all over the pork, then thoroughly massage the shoulder with the oregano and sazon.
Season liberally with salt and pepper.
Place the pork in a roasting pan and refrigerate, uncovered, overnight.
Preheat the oven to 300F.
Let the pork rest for about 15 minutes, giving the skin a chance to crisp.
Cut into large chunks, but hey dont finely shred the pork.
Serve the Pernil immediately.
Carne Guisada
This stewed meat recipe using lamb, chicken or beef can easily become a staple dish.
Read about Illyanna Maisonets latest cookbook,Diasporican.
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