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We hope you got benefit from reading it, now let's go back to pernil (puerto rican roast pork) recipe. You can have pernil (puerto rican roast pork) using 8 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Pernil (Puerto Rican Roast pork):
- Get of sofrito.
- Provide of white vinegar.
- You need of adobo (goya).
- Provide of garlic powder.
- Use of sazon con achote.
- Provide of penir (pork shoulder).
- You need of garlic.
- You need of oven bag.
Instructions to make Pernil (Puerto Rican Roast pork):
- I never really measure so I'm just guessing about how much I use. The seasoning seems like a lot, but it's meant for a nice sized penir. You may add or take away to your taste..
- Clean the penir of excess blood and rinse the skin off really good. Trim as much fat as possible..
- Stab 1 inch holes all over the penir as deep as you can go. Set penir aside.
- in a bowl combine Sofrito, vinegar, adobo, garlic powder, and sazon..
- with your hands rub the marinade into the pork, filling up the holes with it. Make sure the penir is evenly seasoned..
- fill holes with 1 garlic clove per hole and marinate overnight.
- follow directions for the oven bag and place penir in oven bag. Pour in any marinade that has dripped from the penir.
- allow at least 4 hours of cooking time at 350°F.
- when you see that the penir is pretty much done open oven bag at the top exposing the skin and cook until the skin is crunchy, you may also remove the skin at this point and fry it for faster results. I personally like it from the oven..
- note: when you buy the penir, look for the one with the least fat.
It doesn't matter how you serve this roast pork recipe, just be sure to make a big batch! When we have a crowd over for a game night, we love serving build-your own style meals. This Puerto Rican pernil recipe is a holiday favorite with seasoned pork shoulder or leg cooked low and slow until perfectly tender. Pernil is a popular Latin American recipe of slow roasted pork that has been marinated for full flavor. The rub and the slow roasting made all the difference.
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