Spanish Roasted Pork (Pernil) recipe
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Ingredients
- 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®)
Nutrition Info
- 362.2 caloriescarbohydrate: 3 gcholesterol: 100.5 mgfat: 25.2 gfiber: 0.4 gprotein: 26.4 gsaturatedFat: 9 gservingSize: -sodium: 1170.7 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Spanish Roasted Pork (Pernil)
Directions
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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.