Roasted Pork Shoulder (Pernil Al Horno)

Roasted Pork Shoulder (Pernil Al Horno)

This is an old traditional meal for the Spanish culture that brings back memories. Although enjoyed all year long, it’s a popular dish for the Christmas Eve’s dinner. The aroma of this roast while in the oven is very intoxicating. The anticipation of a great dinner, the clinging of toasting glasses and the presents under the Christmas tree, make family gatherings special and nobody wants to let that experience go. With that said, the Pernil is like our turkey on Thanksgiving day; classic, coveted and comforting.

• 1 boneless pork shoulder (about 4 pounds), skin on
• 4 garlic cloves, smashed
• 1 handful fresh oregano
• 4 tablespoons Kosher salt (1 tablespoon for every pound of meat)
• 1 tablespoon coarsely ground black pepper
• ½ cup vegetable oil
• 2 tablespoons white wine vinegar
• 2 bay leaves
• 2 cups orange juice
• 2 tablespoons soy sauce
• ¼ cup wine vinegar
• 4 cloves

Place the pork on a deep baking dish. In a large container, mix the rest of the ingredients to create a basting-marinade sauce. Pour sauce on pork, covering it as much as possible and refrigerate overnight. Try to rotate or baste the pork off and on to make sure the marinade is absorbed as evenly as possible.  Take out of the refrigerator at least ½ hour before baking. Preheat the oven to 350 degrees F.
Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the roast rest on a platter for 10 minutes before slicing. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. In a small pot, combine drippings with 2 tablespoons of cornstarch previously dissolved in 1/4 cup of cold water.  Add a 1/4 cup of sherry and bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with roast.