Pulled pork

For all things pork what gets pulled

Puerto Rican pernil

Ingredients

• 5lb pork shoulder, skin on
• [few] cloves garlic
• [some] sazon
• [some] salt
• [some] pepper
• [some] [olive?] oil

Tools

• Pilon (mortar and pestle)
• long, thin knife
• baking dish
• meat thermometer

Instructions

1. Oven to 300F.
2. In a pilon smash garlic, sazon, salt, pepper, and oil to make a ghetto sofrito.
3. With a long, thin knife, stab holes in the pork shoulder, twisting to make the holes bigger.
4. Stuff the holes with the sofrito. Rub the remaining sofrito on the outside of the pork. Add salt and cracked pepper to the outside.
5. Put pork in baking dish skin-side up. Bake at 300F for 45min/lb (45min * 5lb = 3h 45min). To 150-160F.
6. Increase oven to 400F (leave the meat in during). Cook to 170F to crispy skin (about [so many] min).
7. Pull out and REST at least 10 min, preferably 30-45 min.

Notes

Source: /u/electric_sandwich on Reddit

The Original

The original comment also includes recipes for Nuyorican (New York Puerto Rican) black beans and tostones. This is an excerpt for just the pernil.

Now. You are a growing lad. You need MEAT

OK, first of all, fuck eating lips and assholes. There is a much, much tastier option that has kept millions of starving boriquas alive for generations: PORK SHOULDER.

In my neighborhood in Brooklyn, Pork shoulder is 79 cents a pound. That's right. 79 cents. A package of hot dogs at $2.50 is more than double the price and has offal and all sorts of vile shit inside.

Buy yourself a nice meaty pork shoulder. 5 lbs should do nicely.

Bring that fucker home and get out a long, thin knife.

In a pilon (that's a mortar and pestle gringo) smash up a few cloves of Garlic, some sazon, some, salt, some pepper, and some oil. Grind it up GOOD. Now you have another ghetto sofrito.

Take your knife and stab some holes in the pig. Twist the knife around so the holes get nice and wide.

Now, take some of your sofrito and stuff it into the holes. Don't be shy blanco, ram it in there. Use the remainder to roughly coat the outside of the pig. RUB IT. CARESS IT. This pig died so that you may eat. Salt that shit all over the outside and crack some fucking pepper on there.

Set your oven for ~300 degrees

Throw the pork in skin side up and WAIT.

It's going to take like 45 minutes a pound...

A warning: The smell is going to drive you fucking INSANE. You have to wait this part out. Farm work is the best cure.

After an an hour and a half, jab it with a meat thermometer, but remember to not rest it on the bone, or you will get a bad reading.

You should be at around 150-160 degrees. Now comes the fun part. CRANK the stove up to 400 degrees. This will give you an orgasmic, crispy skin that will make your pork rinds taste like year old carboard comparison.

At 170 ish? Pull that fucker out, but DON'T carve it up. You need to wait at least ten minutes otherwise all those sweet, sweet pig juices will dribble the fuck out. WAIT.

Congratulations. You just made Pernil. A five pound Pernil should give you meat for at least a week. SAVOR IT BROTHER. SAVOR IT