Easy Pernil (Puerto Rican Pork Roast)
Puerto Rican Pernil or Pork Shoulder is a Holiday Classic. Cook it nice and slow for fall off the bone Pernil.
Servings: 8
Ingredients
- 9-12 pound Pork Shoulder
- 4 tablespoon Adobo
- 2 packets Sazon Con Culantro y Achiote
- 8 cloves Garlic Mashed
- 1 tablespoon Oregano
- 1 teaspoon Cumin
- Salt and Pepper
- 2 tablespoon Olive Oil
- 1 Oven Bag or Aluminum Foil
Instructions
- Rinse Pork and Pat Dry. Cut the top of the skin almost off leaving only the edge of the skin attached. Then trim any large pieces of fat off with kitchen shears.
- Take a knife and create a few deep X marks in the pork underneath the skin.
- In a small bowl add the garlic, olive oil, sazon, adobo, oregano, and cumin and mix together. Season the entire pork with this mixture except for the skin. You can use gloves if you'd like. Make sure to season it really well add more if needed. Put the skin back in place and season with salt and pepper. This keeps the skin nice and crispy.
- Put seasoned Pernil in the oven bag and in the pan you are going to cook it in and let it marinate in the fridge for one to two days.
- When ready to cook. Poke a few holes in the oven bag. If you do not have an oven bag cover it tightly with foil. Preheat the oven to 280. Place Pernil in the oven and cook for 6 hours.
- After 6 hours cut the oven bag open to expose the skin or remove foil. Turn the oven up to 400 degrees and cook for another 30-60 minutes. Or until the skin is nice and crispy.
- Let the pork rest for 15 minutes and then remove the skin. Cut the skin into bit size pieces and set aside. This is the best part! Remove the bones and shred the pork. The pork will easily shred a part.
- Serve in a pan with the crispy skin on top and Enjoy!