Spanish Roasted Pork (Pernil)

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!

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.

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.

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!

It was just the best.! Succulent , tasty, and easy to make.

Delicious and flavorful. Making it now for the second time. Skin crunches up nicely. great way to cook an affordable cut of meat.

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.

This pork was AMAZING! So tender, fell off the bone, and had great flavor! We definitely will be making this again!