HOW TO MAKE A BONELESS PORK SHOULDER

 

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.