Pernil (Puerto Rican Roasted pork)
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Ingredients
- 6-8 lbs Pork Shoulder bone-in or boneless works fine.
- 1 tbs Adobo Adjust based on your salt preference
- 1 tbsp Oregano or more if you’re an oregano lover like me!.
- 3 tbsp Sofrito:
- 6-8 cloves Garlic 1 clove per pound. You can never have too much garlic!
- 3 tbsp Lemon Juice the juice of one lemon.
- Pepper
- 1 packet Sazón divided for even seasoning.
- Salt if needed based on taste
Instructions
- Combine the adobo, oregano, sofrito, lemon juice, and minced garlic in a bowl. Mix until it forms a paste. This will be your marinade, the secret to a Pernil bursting with flavor.
- Using a sharp knife, make 2-inch slits all over the pork shoulder. These pockets will help the marinade infuse deep into the meat. Spoon the marinade generously into each slit and rub the rest over the surface of the pork. Don’t forget to season the sides and under the fat cap (if there’s one).
- Sprinkle pepper and the divided sazón packet over the pork. Be sure to season evenly on all sides.
- For best results, cover the marinated pork and let it sit in the refrigerator overnight. If you’re short on time, a couple of hours will still give you great flavor.
- Preheat your oven to 325°F. Place the pork shoulder in a roasting pan or Dutch oven, fat side up, and cover it tightly with foil or a lid. Roast for about 4 hours. If you’re using an aluminum pan, make sure to cover it securely.
- After 4 hours, uncover the Pernil and roast for an additional 15 minutes. This will allow the top to brown beautifully. If your pork has a skin layer, you can broil it for a few minutes to achieve that crispy chicharrón texture.
- Let the roasted pork rest for about 10 minutes before slicing. This helps the juices redistribute, ensuring every bite is moist and flavorful.
Video
Notes
*Pernil pairs best with arroz con gandules
*Use leftovers to make some sandwiches
*Store leftovers in and air tight container in the fridge and consume with in 3 days