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Nutrition Facts
Serving Size 1 (382g) Recipe makes 6 servings The following items or measurements are not included below: sazon goya adobo seasoning
Calories 896
Calories from Fat 612		(68%)
Amount Per Serving		%DV
	Total Fat 68.0g	104%
	Saturated Fat 23.6g	117%
	Monounsaturated Fat 30.3g
	Polyunsaturated Fat 7.3g
	Trans Fat 0.0g
Cholesterol 268mg		89%
Sodium 633mg		26%
Potassium 1155mg		33%
Total Carbohydrate 1.1g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.0g
Protein 65.1g		130%
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Puerto Rican Style Pernil (Roast Pork)

Recipe #56651 | 6¼ hours | 15 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: ~jb4~
Mar 19, 2003

Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans or sweet plantains. Cold Pernil is sliced thin paired with Swiss cheese, pickles and ham to make the famous Cuban sandwich. I found this recipe online and have made it twice now. I love it and so does my family.

SERVES 6 -10 (change servings and units)

Ingredients

5-8 lbs pork shoulder
6-8 cloves minced garlic
1 teaspoon salt
1/2 teaspoon dried oregano
1 packet sazon goya (found in most supermarkets in the ethnic aisle)
1/2 teaspoon adobo seasoning (found in most supermarkets in the ethnic aisle)

Directions

1
In a bowl mix garlic, salt and oregano.
2
With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.
3
The more cuts the better the flavor.
4
Sprinkle the other seasoning the Adobo and the Sazon all over the outside.
5
Then rub the seasonings in making sure the entire surface is covered.
6
Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.
7
Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.
8
Pork should be well done and tender.
9
Make sure all juices run clear before removing from oven.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Pork
Cuisine > North American > Central American > Caribbean
Preparation > Time to Make
Preparation > Equipment > Oven > Roast
Occasion > Everyday

Featured Reviews for This Recipe

From: ElvisPresley99

On Apr 25, 2009

This has been a big hit. I have made it twice, and it's scrumptious! We just used it as a pulled pork for little slider sandwiches at the lst event, and everyone loved it. 1st time I made it with the Sazon Goya, and some Emerils Southwest spice....which was delicious too. Followed the recipe to a tee this last time, and it was great....Thanks for a simple and delicious pork roast recipe!

0 people found this review helpful

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From: Cluich

On Apr 11, 2009

This was outstanding. I cooked it at 375, instead of 350, because I like the outside to be slightly crispy. This rub trapped the juices in perfectly, keeping the meet moist and delicious.

0 people found this review helpful

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From: KeyWee

On Nov 16, 2003

I made this recipe exactly as posted although I did fear that the meat would be tough and dry from the long cooking in the oven. NOT! It was tender and delicious. At one point in the cooking process, I stepped outside to walk down to the mailbox, and when I came back into the house - WOW - what an aroma! I sliced this very thin and will use the leftovers for sandwiches. (FYI - for those of you intolerant of MSG, there is some of that in the Sazon seasoning - just so you are aware.)

4 people found this review helpful

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From: Jenylyn

On Apr 7, 2004

I've made this recipe many times and it is one of the best pork recipes i've ever tasted! The meat comes out tender and juicy and very flavorful. It's a real keeper!

3 people found this review helpful

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