Venezuelan Pernil

• Ingredients

  • 1 (8 – 10 lb. whole bone-in skinless pork shank (pork ham Salt and black pepper 1 Reynolds® Oven Bag + 1 tablespoon flour 1/2 cup cola soda 1/2 cup beer !Marinade: ½ cup vegetable oil 1 1/2 cup orange juice 2 tablespoons lime juice 2 tablespoons Worcestershire sauce 15 garlic gloves, peeled 1 onion, chopped 4 fresh sprigs oregano 2 fresh sprigs rosemary 1 bay leave

Found on mommyshomecooking.com

Description

Directions

• Wash the pork and pat the meat dry with a paper towel. Then, use the knife to poke 1-inch deep holes into the meat on all sides. Rub salt and pepper generously all over the pork, working it into the punctures. Set aside.
• Combine oil, orange juice, lime juice, Worcestershire sauce, garlic and onion in a blender and blend until finely chopped.
• Place pork in a large ziplock bag. Add marinade, oregano, rosemary, and bay leave. Place in the fridge overnight.
• Remove the pork from the refrigerator 1 hour before you start cooking.
• Preheat oven to 350º F (arrange racks in the middle). Line a roasting pan with Reynolds Wrap® Aluminum Foil for easier cleanup.
• Shake 1 tablespoon of flour inside the Reynolds® Oven Bag and place the roasting pan.
• Carefully place the pork and the marinade into a Reynolds® Oven Bag, making sure the opening of the bag is facing the end of the roasting pan, and not facing up. The bag should be inside the pan, not hanging over the edges of the pan. Close oven bag with the included nylon tie.
• Bake for 2 to 2 ½ hours, or until the pork reaches an internal temperature of 150°F in thickest part.
• Remove from oven and cut open the top of the bag and carefully remove the bag.
• Pour the cola soda and beer over the pork and return to the oven to roast for further 30 minutes, basting with juices the pork 2 -3 times, or until the pork reaches 160°F in thickest part.
• Remove from the oven, loosely cover with foil and let it rest for 20 minutes before slicing.
• Drain fat from drippings. Cut meat from bone. Serve and pan juices.