HOW TO MAKE A BONELESS
PORK SHOULDER
Is easier and faster to cook than a whole pork
shoulder.
1 LARGE PORK SHOULDER 11- 12 LBS.
With a sharp knife cut around the bone and remove it. Save the bone to cook some beans
with it. Once the bone is removed, cut the pernil in the center cutting it in
half to obtain 2 pieces relatively the same size.
Once cut the 2 halves are seasoned and tied with
butcher's rope. Here I give you the
recipe to season the 2 pieces with different seasoning.
BONELESS PORK SHOULDER, WITH HERBS
2 tbsp. chopped parsley
1 tsp. dried rosemary leaves
1/2 tsp. dried thyme leaves
2 minced cloves of garlic
1 tsp. onion powder
1 tsp. sea salt
1 tbsp. olive oil
PROCEDURE
In a bowl, mix all the seasonings except the oil.
One of the pork shoulders pieces season with the
spices the inside. Close it, tie it with butcher's rope. Season the outside and cover with olive oil.
Leave marinating until the next day.
BONELESS PORK SHOULDER, WITH ADOBO
2 tbsp. chopped parsley
2 minced garlic cloves
1 tsp. dried oregano
3/4 tsp. cumin powder
1 tsp. onion powder
1 tsp. sea salt
1 tbsp. olive oil
PROCEDURE
In a bowl mix all the dressings, except the oil.
Season the pork shoulder in the inside and close.
Tie it with rope. Season the outside and cover with olive oil. Leave marinating
until the next day.
