Pernil (Puerto Rican Slow-Roasted Pork Picnic Shoulder)

americastestkitchen.com

JudyN

1⁄3 cup pimento-stuffed Manzanilla olives, chopped fine

1⁄4 cup minced garlic

1⁄4 cup vegetable oil

1 1⁄2 tablespoons coarsely ground pepper

1 1⁄2 tablespoons dried oregano

1 tablespoon plus 1⁄2 teaspoon table salt, divided

1 tablespoon sazón

1 (9-pound) bone-in pork picnic shoulder

subheading: Before You Begin:

* This recipe requires an overnight marinade and a long roasting time, but it is mostly hands-off. Picnic shoulder is a large, roughly triangular, bone-in, skin-on roast from the front leg of the animal. Look for sazón with culantro and achiote (also called annatto); avoid those without salt. If your refrigerator won't fit a roasting pan, refrigerate the marinated roast on a large plate. We like to serve this with arroz con gandules, boiled yuca, and pickled red onions. note: This recipe requires an overnight marinade and a long roasting time, but it is mostly hands-off. Picnic shoulder is a large, roughly triangular, bone-in, skin-on roast from the front leg of the animal. Look for sazón with culantro and achiote (also called annatto); avoid those without salt. If your refrigerator won't fit a roasting pan, refrigerate the marinated roast on a large plate. We like to serve this with arroz con gandules, boiled yuca, and pickled red onions.

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