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!
Ingredients
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)
Directions
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.
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- sparse looking marinade on gross looking skin
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- on the table after the 1st round of eating
wooohooo!! YUMMMM!
wooohoooo YUMMMMM is right! So glad I had that recipe from Jalna’s blog.
At the next 1st Sunday dinner (August 6), I am going to make the carnita recipe that you had on your blog. We’ll have a Mexican night. I need to find the taco shells that look like boats so peoples can fill it up with the goodies.
You can come join us – you and Jalna and family!!!
That pork looks very tasty. And the recipe is not too difficult, either.
It was an easy recipe, everyone was raving about it.
This makes me sooooo happy! I’ll share your post with Wendell, and remind him that you’re the Honolulu Aunty that he met recently!!
You da best, Jalna! So are the cooks in your family!