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 calories
carbohydrate: 3 g
cholesterol: 100.5 mg
fat: 25.2 g
fiber: 0.4 g
protein: 26.4 g
saturatedFat: 9 g
servingSize: -
sodium: 1170.7 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Rub pork shoulder all over with lime.

  3. 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.

  4. 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.

  5. Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.

  6. Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.

  7. Roast in the preheated oven until slightly pink in the center, about 3 hours.

  8. 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.

Recipe Yield

16 servings

Recipe Note

Traditional dish in our family.

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