Pernil (roasted pork)

 

 

5 -8 lbs pork shoulder

6 -8 cloves minced garlic

1 teaspoon salt

1/2 teaspoon dried oregano

1 packet sazon goya (found in most supermarkets in the ethnic aisle)

1/2 teaspoon adobo seasoning (found in most supermarkets in the ethnic aisle)

½ teaspoon of black pepper

¼ teaspoon garlic powder

 

Directions:

In a bowl mix garlic, salt, pepper garlic powder and oregano.

With a sharp knife make deep cuts in to the pork only on meat side, and stuff the garlic mixture into the slits.

The more cuts the better the flavor.

Sprinkle the other seasoning the Adobo and the Sazon all over the outside.

Then rub the seasonings in making sure the entire surface is covered.

Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.

Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.

Pork should be well done and tender and you will smell it when is done.

Make sure all juices run clear before removing from oven. Let is sit for a few minutes before carving

But eat chicharron (crunchy skin) first while is crunchy or use it to make Mofongo. I will post the mofongo recipe soon.  Enjoy!