1. Combine the anchovies, garlic, rosemary, salt, and pepper in a small food processor. Scrape down the sides of the food processor as you pour in the olive oil, afterwards, process the mixture until a paste is formed.
2. Remove the blade of the processor, then whisk in the mustard using a fork or spoon.
3. Refrigerate for 2 to 24 hours after rubbing the processed paste over all the surfaces of the pork shoulder; ensure that it is covered loosely with plastic wrap during this period.
4. Adjust your oven’s temperature to 450 degrees Fahrenheit and leave it to preheat. In the meantime, let the pork get to room temperature as the oven heats up.
5. Put the pork shoulder in a small roasting pan and let it roast for 30 minutes, uncovered until the top begins to brown.
6. Reduce the heat to 250°F and continue cooking the pork shoulder for 6 to 8 hours (it should be left uncovered during this period), or until the roast’s center registers 180°F when checked with an internal thermometer. At this point, you should be able to feel that the meat has developed an extremely soft quality throughout as you push the thermometer in.
7. If there are any fluids left in the pan, pour them into a heat-safe container, such as a Pyrex measuring cup. While the roast is resting, place the Pyrex cup containing the juices into the refrigerator, so that the fat can rise to the surface of the liquid.
8. When the meat is done, if you believe the exterior part of the roast will benefit from a little more crust/brownness, increase the heat back to the initial temperature of 450°F, then leave it to cook for an extra 15 to 20 minutes to give the outer part of the roast a bit more crunch.
9. Take the pernil out of the oven and set it aside for 20 minutes. Pour the cooking liquids into a serving pitcher or bowl after removing the fat from the conserved juices in the fridge (feel free to let the juices warm a bit in a small pot or in the microwave if you prefer).
10. Cut up the pernil as thinly or as thickly as you desire, keeping in mind that the meat will at least partly break apart. Before serving, season the sliced meat with salt and leave the reserved juices from the pan on the side to drizzle over the pernil.

Recipes for pernil usually yield such mouthwatering results, especially because the pork has an amazing-tasting quality. Choosing to follow the most appropriate cooking instructions will also serve to further increase the appeal of the end results of your cooking, so ensure that you’re doing the right thing.

For more recipe ideas and inspiration on how to get the best out of pernil recipes, we recommend that you check out this video recipe.