Recipe: Roasted Pork Shoulder (Pernil de Cerdo al Horno) - Another recipe for Nancy (Pork Recipe Caribbean style)

Roasted Pork Shoulder (Pernil de Cerdo al Horno)
Servings 6-8

8 garlic cloves
8 black peppercorns (or assorted peppercorns)
2 teaspoons dried oregano
2 tablespoons corn or olive oil
2 tablespoons cider vinegar
2 tablespoons salt
1 (5-1/2 to 6 pound) pork shoulder

Combine the first 6 ingredients in a mortar and crush. Rub the meat well with this "adobo." Let the meat rest for at least 3 hours in the refrigerator, or overnight if possible.

Preheat the oven to 350 F. Bake the pork shoulder in a roasting pan for 3 to 3-1/2 hours, or until the skin is very crispy, turning it every hour.

Note from Gladys: I roast it at 300F for at least 4 hours. Then, I increase the temperature to 375F for the last 15 minutes, to obtain a crisp golden exterior.