Puerto Rican Pernil

Name: Puerto Rican Pernil
Total time: 18000 s
Yield: 8-10 servings
Cuisine: American
Ingredients: 11 lb Pork picnic shoulder; 1 cup (for rinsing) White vinegar; as needed (for rinsing) Water; 3 tbsp Goya Sofrito; 3 tbsp Goya Recaito; 3 tsp Garlic paste; 1 tbsp Goya Adobo; 1 packet Goya Sazon with Achiote; 1 tsp Dried oregano; small amount (for roasting pan) Water; as needed Aluminum foil; 1 pair (recommended) Disposable gloves

Wendy S. Geiss @wendyg

Madeira Beach, Florida, United States

I had a friend of mine back in Brooklyn teach me how to make this fabulous dish. I put a couple twists on the technique of my own but this particular one was my best one yet. I made this along with arroz con gandules and habichuelas guisadas to bring to a grieving family that just lost their mother a good dear friend of mine. Anyone can do this. You just have to have patience and always put love in your food.

Wendy S. Geiss @wendyg

Madeira Beach, Florida, United States

Saved

Ingredients

5 Hours

8-10 servings

11 lbPork picnic shoulder
1 cup(for rinsing) White vinegar
as needed(for rinsing) Water
3 tbspGoya Sofrito
3 tbspGoya Recaito
3 tspGarlic paste
1 tbspGoya Adobo
1 packetGoya Sazon with Achiote
1 tspDried oregano
small amount(for roasting pan) Water
as neededAluminum foil
1 pair(recommended) Disposable gloves

Saved

Steps

5 Hours

1

Rinse pork with vinegar and water, then pat dry with paper towels.
2

Cut fat cap back to the bone, leaving it attached.
3

Mix sofrito, recaito, garlic paste, adobo, sazón, and oregano for marinade.
4

Wear gloves to avoid staining your hands. Puncture 1-inch deep slits all over meat, about 1 inch apart.
5

Rub marinade into slits, all over meat, ends, and under fat cap.
6

Replace fat cap, cover with remaining marinade.
7

Place pork in foil-lined pan, cover tightly with foil, and refrigerate 24 hours.
8

Preheat oven to 375°F (190°C). Place roast, still covered, on lowest rack.
9

Roast for 4 hours. Remove foil, add a little water to pan, roast uncovered 1 hour.
10

Remove from oven, tent with foil, and let rest for 1 hour.
11

Remove crispy fat cap and remove any remaining fat, cut into strips for garnish.
12

Shred meat, place in pan, pour juices over, and top with chicharrón strips.