Follow these steps for perfect results
pork shoulder
bone-in
olive oil
virgin
sazon goya con culantro y achiote
packets
sofrito sauce
garlic
chopped
margarine
adobo seasoning
garlic powder
black pepper
water
In a saucepan, simmer olive oil, sazon goya, sofrito sauce, chopped garlic, margarine, adobo seasoning, garlic powder, and black pepper until mixed.
Let the mixture cool completely.
The day before cooking, wash the pork shoulder.
Poke holes throughout the pork meat by cutting small slits with a knife.
Place the pork in a shallow roasting pan.
Pour the seasoning mixture over the pork, ensuring it gets into the slits.
Rub the seasoning into the pork with your fingers.
Cover the pork with plastic wrap and marinate in the refrigerator overnight.
Add water to the roasting pan.
Roast the pork in a 350F oven, basting from time to time with pan juices, until tender and the internal temperature reaches 160F (approximately 3 hours).
Allow the pork to sit for 10 minutes before slicing.
Serve hot, warm, or cold.
Expert advice for the best results
For a crispier skin, broil the pork for the last 10-15 minutes of cooking.
Make sure to poke plenty of holes in the pork to allow the marinade to penetrate deeply.
Use a meat thermometer to ensure the pork is cooked to a safe internal temperature.
Everything you need to know before you start
20 minutes
Marinating can be done a day in advance.
Serve sliced pork on a platter, garnished with fresh cilantro and lime wedges.
Serve with rice and beans.
Serve with fried plantains.
Serve with a side salad.
A crisp lager will cut through the richness of the pork.
A dry rosé complements the savory flavors.
Discover the story behind this recipe
Pernil is a traditional dish often served during holidays and celebrations in Puerto Rico.
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