Roasted Pork Shoulder (Pernil Al Horno)

1. Wash meat with vinegar and lemon juice.

2. Place all ingredients in blender.

3. Pat dry the meat.

4. Season the meat with the marinade.

5. Add the salt to the skin.

6. Let marinate 1 day before.

7. Place in oven at 350 cover with foil.

8. After 4 hours uncover and let the skin get crispy raising the temperature to 450.

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Nutrient	Quantity
Total fats	182.0188 g
Protein	1023.7744 g
Carbohydrates	7.0417 g
Energy	6042.5012 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9179 g
Water	3407.4336 g
Aspartic acid	95.6461 g
Calcium, Ca	333.7601 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.5893 g
Lutein + zeaxanthin	10.442 g
Fiber, total dietary	0.8008 g
Carotene, beta	56.538 g
Niacin	435.6945 mg
Hydroxyproline	3.5813 g
Vitamin A, RAE	215.661 g
Arginine	65.8792 g
Riboflavin	21.1127 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.5475 g
Fatty acids, total saturated 20:1	0.816 g
Glutamic acid	156.176 g
Sodium, Na	2598.0244 mg
Fatty acids, total saturated 16:1 undifferentiated	4.9242 g
Total lipid (fat)	182.0188 g
Manganese, Mn	1.0289 mg
Fructose	0.0947 g
Proline	41.3835 g
Fatty acids, total saturated 16:0	37.5375 g
Fatty acids, total saturated 8:0	0.287 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	18.4054 g
Sucrose	4.5632 g
Choline, total	4036.1112 mg
Fatty acids, total polyunsaturated 18:1 t	0.68 g
Sugars, total	4.6966 g
Serine	42.7173 g
Fatty acids, total saturated 10:0	0.6395 g
Fatty acids, total saturated 18:0	18.8698 g
Fatty acids, total saturated 20:4 undifferentiated	2.584 g
Vitamin B-6	32.7846 mg
Selenium, Se	1169.7452 g
Ash	49.1682 g
Fatty acids, total saturated 18:1 undifferentiated	68.0297 g
Pantothenic acid	44.6291 mg
Phenylalanine	42.4913 g
Copper, Cu	3.5002 mg
Betaine	217.8052 mg
Thiamin	29.2795 mg
Retinol	210.944 g
Methionine	28.0201 g
Iron, Fe	40.7677 mg
Carbohydrate, by difference	7.0417 g
Phosphorus, P	10406.0851 mg
Folate, total	5.9272 g
Tocopherol, gamma	0.1509 mg
Fatty acids, total saturated 4:0	0.8259 g
Lycopene	0.46 g
Alanine	58.5423 g
Cholesterol	2785.5422 mg
Valine	51.6976 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	18.9966 g
Glycine	46.2064 g
Carotene, alpha	0.276 g
Glucose (dextrose)	0.0353 g
Fatty acids, total saturated 14:0	4.2393 g
Zinc, Zn	88.625 mg
Isoleucine	48.4289 g
Fatty acids, total saturated 12:0	0.7171 g
Fatty acids, total polyunsaturated	23.0914 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	84.1691 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	798.245 IU
Folate, DFE	5.9272 g
Tryptophan	12.1517 g
Vitamin C, total ascorbic acid	2.6265 mg
Phytosterols	2.116 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	60.943 g
Fatty acids, total saturated 6:0	0.4893 g
Tyrosine	40.4975 g
Vitamin B-12	39.4427 g
Vitamin K (phylloquinone)	5.9667 g
Fatty acids, total saturated	64.5726 g
Histidine	41.5765 g
Fatty acids, total monounsaturated	74.1486 g
Threonine	44.9343 g
Folate, food	5.9272 g
Fatty acids, total polyunsaturated 17:0	0.3627 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	4.3674 mg
Fatty acids, total trans	0.68 g
Fatty acids, total trans-monoenoic	0.68 g
Magnesium, Mg	1187.4031 mg
Lysine	90.9047 g
Potassium, K	17242.6026 mg
Cystine	11.5187 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	1 tablespoon	0	0	0
Oil	2 tablespoons	224.256	0	25.4669
Vinegar	2 tablespoons	6.258	0.2771	0
black pepper	1 teaspoon	5.773	1.4708	0.075
pork shoulder	10 lb	5757.3464	0	154.1337
head garlic	1	0	0	0
adobo seasoning	3 tablespoons	0	0	0
sofrito sauce	1 tablespoon	0	0	0
sazon goya	2	0	0	0