Traditional dish in our family.

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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; 25.2 g total fat; 100 mg cholesterol; 1171 mg sodium. 3 g carbohydrates; 26.4 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

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
(7)
2 Ratings
  • 5 star values: 2
  • 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
(7)
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
(7)
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
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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