Traditional dish in our family.

Recipe Summary

prep:
20 mins
cook:
5 hrs 30 mins
additional:
10 mins
total:
6 hrs
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

Nutrition Facts

362 calories; protein 26.4g; carbohydrates 3g; fat 25.2g; cholesterol 100.5mg; sodium 1170.7mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
04/03/2017
Delicious recipe! We made this twice in the past week. Followed the recipe exactly except we used pork butt instead of shoulder and added a lot more garlic because we love garlic!! Also added some water with the beer since it completely dries up and burnt a little. Nice crisp on the outside and moist and juicy on the inside. Will be making this over and over again! Read More
(14)
10 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/02/2017
Delicious recipe! We made this twice in the past week. Followed the recipe exactly except we used pork butt instead of shoulder and added a lot more garlic because we love garlic!! Also added some water with the beer since it completely dries up and burnt a little. Nice crisp on the outside and moist and juicy on the inside. Will be making this over and over again! Read More
(14)
Rating: 5 stars
01/25/2020
Amazing!!! I followed the recipe and it turned out so good. A few things I used white vinegar since the recipe didn t specify and I did have to add some water to the roasting pan during the second stage of cooking because the beer was almost gone and it started to burn. This was the only Pernil recipe I could find the didn t require overnight marinating. Since this amount of lag time isn t always possible I searched until I found a recipe that did not call for the extra time for marinating. It really turned out perfect; juicy flavorful and tender. Read More
Rating: 5 stars
12/27/2020
So thankful this holiday season for this recipe; I made it and it came out fantastic! I highly recommend this to anyone looking for flavorful roast pork shoulder recipe. Read More
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Rating: 5 stars
06/24/2020
It was just the best.! Succulent , tasty, and easy to make. Read More
Rating: 5 stars
12/27/2019
I did everything the directions said. I used my own season measurements and cooked it for a little longer because mine was a 12 pounder as to the 9 pounds the directions called for. Read More
Rating: 5 stars
07/14/2020
I make it frequently. Never used a lime but it's a good idea for moist pork. Also, no beer. Slow cooking in oven with a little water at the bottom under the rack, it's perfect. Read More
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Rating: 5 stars
06/15/2020
Delicious and flavorful. Making it now for the second time. Skin crunches up nicely. great way to cook an affordable cut of meat. Read More
Rating: 5 stars
08/16/2020
This Pernil is amazing....so full of flavor and juicy! The beer adds to the a great touch! I Love smelling the garlic for hours throughout the house! Read More
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