Puerto Rican Style Pernil (Roast Pork)

Submitted by jb41848

"Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans or sweet plantains. Cold Pernil is sliced thin paired with Swiss cheese, pickles and ham to make the famous Cuban sandwich. I found this recipe online and have made it twice now. I love it and so does my family."

 

• Ready In: 6hrs 15mins
• Ingredients: 6
• Serves: 6

ingredients

• 5 -8 lbs pork shoulder
• 6 -8 cloves minced garlic
• 1 teaspoon salt
• 1⁄2 teaspoon dried oregano
• 1 packet sazon goya (found in most supermarkets in the ethnic aisle)
• 1⁄2 teaspoon adobo seasoning (found in most supermarkets in the ethnic aisle)

directions

1. In a bowl mix garlic, salt and oregano.
2. With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.
3. The more cuts the better the flavor.
4. Sprinkle the other seasoning the Adobo and the Sazon all over the outside.
5. Then rub the seasonings in making sure the entire surface is covered.
6. Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.
7. Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.
8. Pork should be well done and tender.
9. Make sure all juices run clear before removing from oven.

Reviews

[Marilu Mendez]

this is a great recipe, the trick I use for crispy skin (chicharron) IS dont turn it, LEAVE IT ALONE). i DONT USE SAZON, I MAKE A PASTE OF THE SEASONING WITH 3 TBPS OF OIL. IS SOOO GOOD.

 

[KeyWee]

I made this recipe exactly as posted although I did fear that the meat would be tough and dry from the long cooking in the oven. NOT! It was tender and delicious. At one point in the cooking process, I stepped outside to walk down to the mailbox, and when I came back into the house - WOW - what an aroma! I sliced this very thin and will use the leftovers for sandwiches. (FYI - for those of you intolerant of MSG, there is some of that in the Sazon seasoning - just so you are aware.)

 

[goldenbrown in md]

This was real tasty!!!! Both my hubby and mom enjoyed it. I followed the recipe as written as it was my first time using a couple of the seasonings called for in this recipe. Over all the flavor was what I was hoping for and it was not difficult to put together. Note: I did season and refrigerate the roast the day before. I have found that this technique works well to obtain max flavor....especially with larger cuts of meat. Thanks for sharing ~jb4~

 

[Crisci]

This was a delicious way of preparing a pork shoulder. My whole family loved it. I only had a 4.5 pound shoulder, so I seasoned it according to the recipe and then cooked it for 3 hrs at 350 degrees in a covered dish with a little water in the bottom. What great flavor! I am going to make a red-eye gravy with the drippings to go with the left-overs tomorrow. Thanks for sharing!

 

[jagerbaby17]

Awesome basic recipe! The great thing about this recipe is that you can continue to add ingredients that you love! I added green stuffed olives, basil, thyme, olive oil, sazon, adobo, black pepper, a touch of honey and cayenne pepper...words cannot explain it! My fiance is from Colombia and he hinted that even his mothers recipe had some competition now! I found no need for foil like the other reviews--the hard crust is like a fantastic chicarron! Thankyou so much ~j4~!