Recipe by gingerkitten D
I adapted this recipe from a recipe for Puerto Rican Pernil given to me by a friend. I loved the Pernil, but it was too fatty for me and took longer to prepare. This is faster, easier, and lower in fat. (Sazon is a seasoning product made by GOYA and can be usually found in the Ethnic food section or the grocery store. Substitute small amounts of MSG, salt, garlic powder, and coriander if you are unable to find Sazon.)
Top Review by Michelle S.
OH SO GOOD! Talk about flavor! I followed the seaoning directions exactly as written except that I left the roast "marinate" overnight. The aroma wafting through the house as this cooked made my mouth water. I sliced it thin and served it on crusty rolls with potato salad...it was a most delicious meal! The combination of seasonings is what made this so special....please try it soon!
- 2 lbs boneless lean pork roast
- 1 packet sazon goya with coriander and annatto
- adobo seasoning
- 2 tablespoons dried oregano
- nonstick cooking spray
Directions See How It's Made
- Preheat the oven to 375 degrees.
- Sprinkle Adobo seasoning on the roast and rub in using the back of a fork.
- Open the packet of Sazon and rub into the pork.
- Rub the oregano into the roast and at this point you can allow the roast to"marinate" for deeper flavor or cook right away.
- Place the roast in a shallow baking pan that has been coated with non-stick spray.
- Roast, and check the temperature after 45 minutes, if the temperature is at least 160 degrees (this usually takes 1 hour, but may vary by roast size), remove from the oven and cover the pan with aluminum foil and allow to sit for 15 minutes.
- Slice as desired.