We start the new year with this tasty ham,
Who's down to join?
Recipe:
. 7LB Pernil(pork shoulder). Enough salt everywhere. 4 tablespoons of garlic, red onion, oregano, chicken broth, oil and sour orange mixed (guasakaka Dominican). 1 Achote powder
Cooking time:
. First remove the skin and make holes to introduce the condiments then let it rest for 6 to 8 hours and highly recommended a full day for it to absorb the seasoning and lastly we put it in the oven at 350f° for 5 hours with the skin up and uncovered and done, that ham will look great,
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