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Spanish Roasted Pork (Pernil)

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Recipe Summary Spanish Roasted Pork (Pernil)

Traditional dish in our family.

Ingredients | Spanish Restaurant Menu Cover

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®)

Directions

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.

Info | Spanish Restaurant Menu Cover

prep: 20 mins cook: 5 hrs 30 mins additional: 10 mins total: 6 hrs Servings: 16 Yield: 16 servings

TAG : Spanish Roasted Pork (Pernil)

Meat and Poultry Recipes, Pork,