Pernil Al Horno (Baked Pork Shoulder)

Pernil al horno is Spanish for Baked Pork Shoulder. When Hispanics get-together they usually have pernil on the menu specially during the holidays. I took this magnificent recipe from my older sister which in every get-together she always gets Excellent comments when preparing her beautiful pernil. When cutting it you can actually see the little pieces of peppers, onions, and its juices gushing through. Mmmmm delisioso!

Serving Size: 8-10
Preparation time: 15 minutes
Baking Time: 3-4 hours
Money saver: $16.50
Approximate calories per serving: 128 per serving

To double serving size just double the pernil in size or prepare another pernil similar size and double the ingredients
To reduce size just prepare a smaller pernil and reduce the other ingredients.

Ingredients:
9-10 lbs pork shoulder
1 small onion chopped thinly
1 small green pepper chopped thinly
4 garlic cloves thinly chopped
Adobo
Complete Seasoning
Garlic powder
3 packages of Sazon
1/3 cup of Mojo Criojo

Directions:
Place the pernil in a cooking pot that has a tight lid on it. Take the Pernil poke ½ inch deep holes all over it big enough for your index finger to go in it. Then take the onions, peppers, garlic and but them through every hole in the pernil. Take Adobo, Complete Seasoning, Garlic powder, and sazon and put it all over the pernil and then pour the mojo criojo on to the pernil. Place a aluminum foil on to of the pernil and then put the lid on the cooking pot let it marinate for 24 hours.

Bake on 350for 3-4 hours or until fully cooked or when you cut into it and it’s easily cut. After it’s done uncover the cooking pot turn the heat up to broil of to 500 for 5 more minutes then turn it off and let it cool just a little bit before serving it.