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Spanish Roasted Pork (Pernil)

Spanish Roasted Pork (Pernil)

 made it  |  1 reviews   |   photos
Latino0809

Recipe by:

"Traditional dish in our family."
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Ingredients

6 h servings 362 cals
Original recipe yields 16 servings

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Directions

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  • Prep

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  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.
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Nutrition Facts


Per Serving: 362 calories; 25.2 g fat; 3 g carbohydrates; 26.4 g protein; 100 mg cholesterol; 1171 mg sodium. Full nutrition

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Reviews

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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 so...

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