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Jalna’s husband’s crispy skin pork bake

Jalna pernil

Picture from Jalna’s blog of Wendell’s Pernil

Jalna’s blog just kills Aunty sometimes.  She makes us laugh, feel whimsy, and then, SO hungry when she posts her husband and son’s cooking results.

A few weeks ago, she shared Wendell’s Pernil – a Puerto Rican pork recipe .  The picture of the crispy skin pork jumped out and begged to be eaten.  Jalna assured Aunty (during the funeral picture taking day) that it was indeed ONO (delicious) to da max.

Last Sunday was the first Sunday of the month.  Each month, Aunty has her 1st Sunday dinner for family and friends at the house.  Wendell’s Pernil was going to be the main dish.  Luckily, Times Super Market had ONE 8 lb. picnic pork shoulder (looked kinda gross and weird because of the skin), and Aunty’s old spice cabinet didn’t have dried oregano so she substituted with Italian seasoning.

It was easy – even for Aunty – who is still regaining her strength in her hand after her broken arm incident.  The marinade seemed like it was too sparse but it was actually just right.  Aunty should have let the skin get crispier (it would get stuck to Aunty’s teeth instead of crunching into pieces) but everybody at dinner seemed to love it.  Pal Wandaful took home the big bone to make jook.  It was a fall off the bone success!!!  Mahalo, Jalna and Wendell!

8 pounds picnic pork shoulder
12 minced garlic cloves
1 1/2 tsp black pepper
1 1/2 tsp dried oregano
3 tbs olive oil
3 tbs white vinegar
8 tsp salt (or 1 tsp per pound of meat)

Wash the pork shoulder.

With a sharp knife, make 1-inch deep cuts into the pork.

Using a mortar and pestle crush garlic, oregano and black pepper together.  (Aunty just smashed ’em)

Add olive oil, vinegar and salt. Mix well.

Spoon some of the garlic mixture inside the small cuts around the pork and spread remaining all over the pork.

Place pork in aluminum turkey pan (skin side up) and cover with aluminum foil tightly.

Refrigerate for at least 8 hours. Turn it in the marinade.

Bake at 325 degrees for about 5 to 6 hours.

Remove aluminum foil and bake at 375 degrees for another hour or until the skin is crisp.

About The Author

Aunty is a new senior citizen and loving this phase of her life. Less responsibilities, less fear of being weird, able to do more of the things that I want to do! Older, yes, slower, yes, but life is even more wonderful in my golden years and I look forward to even goldener ones.

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