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Pernil (Roast Pork)

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Level: Easy

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Description

Typical Puerto Rican roasted pork served during holidays and special occasions, usually served with rice and pigeon peas. Pork shoulder is preferred for this dish, but boston shoulder, loin roast, or leg of pork also work. This also works in the crock pot, but you won’t get that nice crunchy skin.

Ingredients

  • 5 pounds Pork Shoulder
  • 6 cloves Minced Garlic
  • 1 teaspoon Salt
  • ½ teaspoons Dried Oregano
  • 1 package Sazon (usually Found In The Ethnic Aisle)
  • ½ teaspoons Adobo (usually Found In Ethnic Aisle)

Preparation

1. Preheat oven to 350 degrees.

2. Mix garlic, salt and oregano in a bowl.

3. Make deep cuts into the meat side of the pork and stuff the mixture into the slits.

4. Rub the Sazon and adobo all over the outside, making sure the entire surface is covered.

5. Place the pork skin side up in the preheated oven uncovered for 4 to 5 hours.

6. Once you make sure all juices run clear, take it out and let it sit for a couple of minutes. Then I like to shred the pork and pour some of the juices over the top. Enjoy.

One Comment

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Caitlin on 10.28.2011

Yum! This sounds like an authentic pernil! The only other recipe for pernil on TK has it cooked in the crockpot. Like you said, the best part of the pernil is that crunchy skin!! I’m looking forward to trying this out! Thanks!

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