Dearest June: Remember that we do the Pernil Asado (Baked Pork Shoulder or Ham)

Dearest June: Remember that we do the Pernil Asado (Baked Pork Shoulder or Ham) using a similar recipe as the one described by Ed (too much Cuban food & friends). It is delicious but we also add oregano , crushed garlic, bit of salt & pepper to the rub. We cover it & refrigerate overnight & in the morning we bake ai at a slow pace(300 F or up to 350f but not more). The results are astonishing & the aroma is great. You can remove the skin or if you leave the skin you have to open deep holes (like when killing someone with a knife) & fill the holes with the delicious rub. To bind the crushed rub ubgredients you should add a Tb or a little bit more of olive oil & it will form a paste.

Love & care my friend,

Gladys/PR

Reviews and Replies:
1	ISO: Fresh pork shoulder recipe found in Esquire magazine -
	june/FL

2	Recipe: Forever Roasted Pork with Fennel Spice Rub (Food Network's Michael Chiarello)
	Peg / MA.

3	Thank You: Peg - pork shoulder with Fennel Spice Rub -
	june/FL

4	Recipe: Two pork recipes from 2007 Esquire magazines...not 8 hour cooking
	Margie-KY

5	Thank You: Thanks, Margie - I know what you mean!!
	june/FL

6	Dearest June: Remember that we do the Pernil Asado (Baked Pork Shoulder or Ham)
	Gladys/PR

7	Recipe(tried): Baked Pork Shoulder
	june/FL

8	Hummmm! Delicious! That marinade I will use with chicken breasts & will be
	Gladys/PR

9	Recipe(tried): Baked Pork Shoulder - Msg. ID 0079875
	Donna - Rhode Island