How to make a Puerto Rican Style Pernil or Roast Pork

A pernil is great for parties

A Puerto-Rican celebration is not complete without a pernil or oven roast pork shoulder! It is delicious, slow cooked and great for leftovers like cuban sandwiches. Here is a recipe for pernil that is sure to please. Serves 6-8.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 5-8 lbs pork shoulder
• 6 cloves minced garlic
• 1/2 teaspoon dried oregano
• 2 packets Sazon Goya
• 1 tablespoon Goya adobo seasoning
• 1 tablespoon olive oil

1. In a bowl mix garlic, Adobo, Sazon, olive oil and oregano.

2. With a knife make deep slits in to the pernil mostly where the meat is and with your hands rub the mixture into the slits. It can be hard to make some of the slits so make sure you have a strong arm! Growing up, my father made a LOT of slits because that ensures that the meat will be well flavored.

3. Once the slits have been rubbbed with the mixture, rub the the remaining mixture on the whole outside surface.

4. Roast the pernil in a pre-heated 350 degree oven for aprrox. 5-6 hours uncovered in a pan with a rack. Check on it a couple of times to make sure the skin is nice and crispy! Serve with rice and beans and salad.

Tips & Warnings

• Slice the pork thin and you will have some ready for cuban sandhiches!

• Once you make this once, you will want it again!