Community Pick
Puerto Rican Style Pernil (Roast Pork)

photo by shaddiff





- Ready In:
- 6hrs 15mins
- Ingredients:
- 6
- Serves:
-
6-10
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
- In a bowl mix garlic, salt and oregano.
- With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.
- The more cuts the better the flavor.
- Sprinkle the other seasoning the Adobo and the Sazon all over the outside.
- Then rub the seasonings in making sure the entire surface is covered.
- Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.
- Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.
- Pork should be well done and tender.
- Make sure all juices run clear before removing from oven.
Reviews
-
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.)
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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~
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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!
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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~!
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RECIPE SUBMITTED BY
jb41848
United States