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Bone-in pork shoulder (Pernil) is an awesome cut of meat. It’s where value + flavor= feeds a large crowd. Marinating in a combo of or single citrus (grapefruit, orange, lime), oregano, garlic, hot pepper, olive oil, salt and back pepper. Best after 2 days of marinating but I’ll be cooking this today and it’ll still be great. It cooks low and slow–225 degrees for 3 or 4 hours in a roasting pan with some water in the bottom until the meat is falling off the bone and the crackling on top is crispy crisp. I’ll serve it with rice, sliced avocados (with lots of black pepper and sliced white onions), boiled yucca with mojo AND shredded lettuce. Black beans would complete but didn’t get to them together for this meal. Latin jazz cooking in the background too.

  • Ashleigh @ Signing The Dish February 21, 2010 at 12:39 pm

    Is this really Lucinda? I make her recipes, I own her book. In fact I made eggs poached in tomato sauce this morning. I have a whole label dedicated to her. Check it out.

  • LUCINDA SCALA QUINN February 21, 2010 at 1:26 pm

    Ashleigh:Yes, it's Lucinda and you ROCK. Love those eggs too.Best,LSQ

  • Maureen February 21, 2010 at 3:33 pm

    Looks good! But, how large is that piece? Looks too big for my family of four. Does it taste as good re-heated or are there any other options for the second eating?Thanks

  • LUCINDA SCALA QUINN February 21, 2010 at 8:40 pm

    Maureen,You can make several meals with this after the first eating. Pork Taco'sor shredded pork enchiladas. Sliced and combined with ham, cheese, mayo, mustard, pickles and griddled on white rolls–you have cuban sandwiches. When it gets down to the bone, you can make rice and beans or pea soup. So it is incredibley economical.Best,LSQ

  • pve design February 22, 2010 at 8:13 am

    I just tore open a package that arrived with your fabulous book. My twin sons turned 17, and my bane of existence is keeping those mad hungry appetites at bay. So many of the recipes I just shook my head at, oh, they love that, and this – plus I am one of seven, we were raised in the food business and all our family gatherings center around-"Is the food ready, cause we are mad hungry!"Love your book and your blog!!!pve

  • LUCINDA SCALA QUINN February 22, 2010 at 8:26 am

    Thanks PVE:Sounds like you totally get it! Last week, in the afternoon–17 and 23 plus their friends ate what was on the stove and accidentally finished all the dinner their dad had made (rice and beans) for the family. Come dinner time there was a cup of food left so there we went–back to the drawing board for dinner. Lol.Best,LSQ

  • Kayleigh April 11, 2011 at 5:38 pm

    Great thinking! That raleyl breaks the mold!

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