Colombian-Style Pernil (Roasted Ham or Pork Shoulder

• Meat

  • 6 lb Pork shoulder

• Produce

  • 8 Garlic cloves
  • 4 stalks Green onion chopped into big pieces
  • 1 tsp Oregano, dried
  • 1 tsp Thyme
  • 1 White onion chopped into big pieces, medium

• Baking & Spices

  • 1 1/2 tsp Goya food seasoning sazon
  • 1 Pepper
  • 1 Salt

• Nuts & Seeds

  • 3 tsp Cumin, ground

• Beer, Wine & Liquor

  • 16 oz 1 bottle beer

Found on hispanickitchen.com

Description

Directions

• Blend all the ingredients of the marinade in a food processor or blender.
• Place your pork in a big glass or plastic bowl. Then, with a sharp knife, make incisions all over the meat. Add the marinade in the incisions that you made to make sure the meat is well seasoned from the inside out. Then pour the rest of the marinade all over the pork, cover with plastic wrap and refrigerate for 1-2 days. Make sure to turn the meat over every 8 hours.
• Preheat your oven to 325ºF.
• Take the pork out of the refrigerator and let it rest on the counter for about 30 minutes. Then, place it in a roasting pan with the marinade. Cover it with aluminum foil and place it on the lower rack of your oven. Roast for 4-7 hours or until the internal temperature reads 160ºF. Baste the pork with the juices that are in the pan to make sure the meat doesn’t get dry. The juices will eventually dry up as well; in that case, you can add ¼-½ cup of water to make sure your pork doesn’t get burned.
• Remove the aluminum foil during the last hour of roasting so it can turn golden brown on top. Take the pork out of the oven once it’s done and let it rest for 30 minutes before serving.