No Reviews
You must be logged in to post a review.
Pernil (Roast Pork)
x
Print Options
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.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
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!