Puerto Rican Pernil (Roast Pork

• Meat

  • 8 lbs Pork shoulder

• Produce

  • 1 head Garlic
  • 1 tsp Oregano, dried

• Canned Goods

  • 2 tbsp Adobo

• Baking & Spices

  • 2 tsp Black pepper, ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 2 packets Of sazón (optional

Found on kitchengidget.com

Description

Ingredients

• 8-10 lbs pork shoulder
• 1 head of garlic, peeled
• 1 tablespoon olive oil
• 2 teaspoons ground black pepper
• 1 teaspoon dried oregano
• 2 tablespoons adobo
• 2 packets of sazón (optional)

Directions

• Rinse pork in cold water and pat dry. With a paring knife, stab 1-inch slits all over the pork, top and bottom.
• In a food processor (or by hand if you have a pilón!), blend all the garlic, olive oil, black pepper and oregano until smooth. Fill each slit in the pork with about a teaspoon of the garlic paste. Sprinkle all sides of the roast with the adobo and sazón (if using) and rub pork with the spices. Place in a roasting pan that has sides at least 2 inches deep, cover with foil and refrigerate overnight.
• When ready to cook, preheat oven to 350°F. Leave the roast covered with foil and bake for 4-5 hours, approximately 30-45 minutes per pound. Pork should read 180°F on an internal thermometer and shred easily with a fork.
• Uncover roast and bake for 15-20 minutes to crisp up the fat, or broil at 500°F for 10 minutes, watching carefully not to burn.