How to Prepare Perfect Pernil (Puerto Rican Roast pork)

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Pernil (Puerto Rican Roast pork). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Pernil (Puerto Rican Roast pork) Recipe. For everyone looking for that special Christmas dinner - here it is! Forget the ham and turkey, this roasted Puerto Rican pork served on special occasions is where it is!

You can have Pernil (Puerto Rican Roast pork) using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients of Pernil (Puerto Rican Roast pork)

1. You need 1 cup of sofrito.
2. Make ready 1/2 cup of white vinegar.
3. You need 5 tbsp of adobo (goya).
4. Prepare 5 tbsp of garlic powder.
5. Prepare 2 packages of sazon con achote.
6. Prepare 1 of penir (pork shoulder).
7. Take 20 clove of garlic.
8. It’s 1 large of oven bag.

One suggestion, if you like the skin crispy (as us Puerto.Puerto Rican Pernil brings slow roasted pork to a whole new level, with a robust garlic and oregano flavor and salty, crisp skin.It doesn't matter how you serve this roast pork recipe, just be sure to make a big batch!When we have a crowd over for a game night, we love serving build-your own style meals.

Pernil (Puerto Rican Roast pork) instructions

1. I never really measure so I'm just guessing about how much I use. The seasoning seems like a lot, but it's meant for a nice sized penir. You may add or take away to your taste..
2. Clean the penir of excess blood and rinse the skin off really good. Trim as much fat as possible..
3. Stab 1 inch holes all over the penir as deep as you can go. Set penir aside.
4. in a bowl combine Sofrito, vinegar, adobo, garlic powder, and sazon..
5. with your hands rub the marinade into the pork, filling up the holes with it. Make sure the penir is evenly seasoned..
6. fill holes with 1 garlic clove per hole and marinate overnight.
7. follow directions for the oven bag and place penir in oven bag. Pour in any marinade that has dripped from the penir.
8. allow at least 4 hours of cooking time at 350°F.
9. when you see that the penir is pretty much done open oven bag at the top exposing the skin and cook until the skin is crunchy, you may also remove the skin at this point and fry it for faster results. I personally like it from the oven..
10. note: when you buy the penir, look for the one with the least fat.

My pernil journey began as I was wrestling a huge shoulder of pork out of its packaging, about to start some rendition of slow roasted pork.Guillermo, a super nice guy who helps me out with kitchen prep when I need some powerhouse.The rub and the slow roasting made all the difference.

This is a delicious Puerto Rican pork roast that makes a wonderful change for the holidays.The pork roast is roasted slowly in the oven until the meat is tender and the skin on top is crackling and crisp.There is nothing more quintessentially Puerto Rican than a deliciously tender, slow roasted pork shoulder, known as pernil.Pernil is the centerpiece of most of our holiday meals, and any other big celebration that calls for feeding a big crowd.This large, bone-in roast is slathered in a pungent blend.