Roast Pork (Pernil) Puerto Rican Recipe

It’s been said that Puerto Ricans make the best Pork, so here is the recipe for those that want to try it! Let us know how it came out and why not send us a piece so we can judge?

Ingredients

Serving Size: 10 Portions

• 8 -10 lbs pork shoulder
• 1⁄2 cup corn oil
• 1⁄4 cup white vinegar
• 10 garlic cloves (or you may use garlic powder, but fresh is best)
• 3 (1 ounce) packages sazon goya
• Adobo seasoning, goya to your taste
• 4 teaspoons black pepper
• 1 teaspoon oregano

Directions

• The night before peel garlic and with a Pilón mash it until it becomes a paste then combine all the ingredients and whisk, then set it aside.
• Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down and rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
• This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
• For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered.
• Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks.

Before serving make sure your juices are clear and the skin is nice and hard. Come back soon for more tasteful ideas!

Recipe from Food.com