Recipe: Tasty Pernil (Puerto Rican Roast pork)

Pernil (Puerto Rican Roast pork). 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! My husband pronounced this the best pork he ever ate and I have to agree!

How to make Puerto Rican Arroz con Gandules. Finally what you've all been waiting for. A quick and easy video on how to season your Pork Shoulder to come out juicy and delicious. You can have Pernil (Puerto Rican Roast pork) using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Pernil (Puerto Rican Roast pork)

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

The rub and the slow roasting made all the difference. One suggestion, if you like the skin crispy (as us Puerto. This Puerto Rican pork shoulder recipe is an amazing party dish. 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.

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.

Guillermo, a super nice guy who helps me out with kitchen prep when I need some powerhouse. 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. During the Christmas holiday season, Pernil is often made in Latin-American homes. There is nothing more quintessentially Puerto Rican than a deliciously tender, slow roasted pork shoulder, known as pernil.