If you’re Latina like me, you know that pork shoulder — aka pernil — lives on your cooking roster. You’ll find it at every special occasion, and when family comes to visit, it’ll be on the dinner table. At my house, it’s always served the same way: marinated in mojo (a citrusy-garlic mixture) and roasted.
For that mojo recipe, check out these pork shoulder marinades.
I decided to try something a little different and create a dry-rub, barbecue-style pernil perfect for a cookout. Roast the shoulder before your event, or try grilling it over a low flame, covered, for four to six hours. Slather on barbecue sauce if you want, and serve it on potato rolls. Top with chopped onions, cheese and cilantro for a hearty summer sandwich.
Serves 4 – 6
Prep time: 1 hour | Cook time: 4 – 6 hours | Total time: 5 – 7 hours
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