SPANISH ROASTED PORK (PERNIL)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Spanish Roasted Pork (Pernil) image

Traditional dish in our family.

Provided by Latino0809

Categories     Meat and Poultry Recipes     Pork

Time 6h

Yield 16

Number Of Ingredients 11

9 pounds skin-on, bone-in pork shoulder (picnic) roast
1 lime, halved
10 cloves garlic
2 ½ tablespoons salt
1 ½ tablespoons olive oil, divided
1 tablespoon dried oregano
1 ½ teaspoons ground black pepper
1 ¼ teaspoons adobo seasoning (such as Goya®)
1 teaspoon vinegar
¼ teaspoon sazon seasoning
2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Rub pork shoulder all over with lime.
  • Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
  • Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
  • Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
  • Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
  • Roast in the preheated oven until slightly pink in the center, about 3 hours.
  • Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 3 g, Cholesterol 100.5 mg, Fat 25.2 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 9 g, Sodium 1170.7 mg, Sugar 0.1 g

There are no comments yet!