Pork Roast "Pernil Al Horno" Main ingredients: 7 lbs. pork shoulder - picnic cut (with fat) 9 garlic cloves (do not substitute.) ½ teaspoon black we usually have pork Puerto Rican style pepper ½ teaspoon crushed oregano tablespoons olive oil teaspoon salt
A fresh pork picnic shoulder is not cured or smoked and has a higher fat content than other cuts of pork. The picnic is also a tougher piece of meat, which means you can usually purchase it for an inexpensive price. Pork shoulder does well when slow cooked, such as in the oven, causing the meat to become fall-apart tender. Once the meat finishes...
Pork Picnic Shoulder (Bone-In Cured) - Cook-before-eating hams - must reach a temperature of 160 degrees F - Cook in an oven set no LOWER than 325 degrees F - Jambon au four - Smoked Picnic Shoulder, I Meant to Smoke It.
This slow-roasted pork shoulder is juicy, crispy and insanely flavorful. This illustrated demo shows how to prepare this delicious slow-roasted pork, step-by-step.: Start at High Heat, Finish at Low Heat