How Do You Season A Picnic Pork Shoulder?
Picnic Pork Shoulder or Pernil is a cut of meat enjoyed by the Latin community. I believe the reason is the seasoning. The combination of herbs and spices with the citrus juices of the lemon, lime or orange helps to enhance the taste and tenderize the meat Make a dry rub with the oregano, salt, thyme and add 1 tblspn of the olive oil set aside. Wash and dry the picnic shoulder. With a sharp knife make several incisions (around 20) about 1/4″ deep. In each incision made add salt. Then with the remaining salt spread it over the rest of the meat. Dry rub the pork on the outside then mix the peppercorns, garlic cloves and rub the pork with it. Combine the rest of the olive oil and 1/4 cup of citrus juice pour over pork cover and refrigerate for 8 to 10 hours. This allows the pork to marinate correctly. Remove from refrigerator and let rest for 1 hour. Before placing the meat in the oven, place a oven proof bowl with water in the oven, the water keeps the pork from drying out. Set oven at 3
