How to Roast the Perfect Pork Shoulder
The first step to roasting the perfect "pernil" or pork shoulder is selecting a picnic shoulder (bone-in) instead of a Boston blade shoulder " butt."
The Boston blade roast is usually a boneless cut, perfect for pot-roasting, stews or pulled pork barbecue. It is usually marbled as the top layer of skin is removed.
The picnic shoulder is a bone-in cut. It contains a higher level of fat as the thick layer of skin is left intact. Resulting in a roast that is full of flavor, tender and moist. Additionally, it is traditionally the choice cut for roasting.
The second step to roasting the perfect " pernil" or pork shoulder is selecting the spices. A perfect Dominican "pernil" or pork shoulder includes the following ingredients:
Sour orange or lime juice
Dry oregano leaves
These ingredients, except for sour orange or lime juice, are blended to form a pesto like paste.
Step 4 Patience, Patience, Patience. It will take about 4-6 hours to turn this pork shoulder into a succulent and tender roast.