How To Make Slow-roasted Pork Shoulder Pernil - Best Recipe | Charleston Magazine

Name: How To Make Slow-roasted Pork Shoulder Pernil - Best Recipe | Charleston Magazine
Ingredients: 7 lb. pork shoulder, leaving the fat on top; 6 cups water; 1/2 cup dark brown sugar; 1 cup kosher salt; 2 limes, sliced and seeded; 2 oranges, sliced and seeded; 2 lemons, sliced and seeded; 3 dried bay leaves; 1/4 cup blended oil, made from 3 Tbs. canola oil and 1 Tbs. extra-virgin olive oil; 1/2 cup chopped garlic; 1/4 cup dried oregano; 1 Tbs. smoked paprika; 2 tsp. kosher salt; 1 tsp. coarsely ground black pepper; 1/4 lb. unsalted butter, at room temperature; 1/2 cup beef or chicken stock; 1/2 lb. unsalted butter, cubed; 2 Tbs. cornstarch; 1/4 cup cold water; Kosher salt

mail.charlestonmag.com

Keywords

Charleston SC
Guide
Magazine
official
Charleston South Carolina
weddings
lifestyle
restaurants
photography
shopping

View full recipe on mail.charlestonmag.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at mail.charlestonmag.com.

Share this recipe:

Cooking tools:

Ingredients

7 lb. pork shoulder, leaving the fat on top
6 cups water
1/2 cup dark brown sugar
1 cup kosher salt
2 limes, sliced and seeded
2 oranges, sliced and seeded
2 lemons, sliced and seeded
3 dried bay leaves
1/4 cup blended oil, made from 3 Tbs. canola oil and 1 Tbs. extra-virgin olive oil
1/2 cup chopped garlic
1/4 cup dried oregano
1 Tbs. smoked paprika
2 tsp. kosher salt
1 tsp. coarsely ground black pepper
1/4 lb. unsalted butter, at room temperature
1/2 cup beef or chicken stock
1/2 lb. unsalted butter, cubed
2 Tbs. cornstarch
1/4 cup cold water
Kosher salt