Spanish Roasted Pork (Pernil)
Canada's online store for authentic food & products from spain.
Recipe Summary Spanish Roasted Pork (Pernil)
Traditional dish in our family.Ingredients | Spanish Food Website9 pounds skin-on, bone-in pork shoulder (picnic) roast1 lime, halved10 cloves garlic2 ½ tablespoons salt1 ½ tablespoons olive oil, divided1 tablespoon dried oregano1 ½ teaspoons ground black pepper1 ¼ teaspoons adobo seasoning (such as Goya®)1 teaspoon vinegar¼ teaspoon sazon seasoning2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)DirectionsPreheat oven to 325 degrees F (165 degrees C).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.Info | Spanish Food Websiteprep:
20 mins
cook:
5 hrs 30 mins
additional:
10 mins
total:
6 hrs
Servings:
16
Yield:
16 servings
TAG : Spanish Roasted Pork (Pernil)Meat and Poultry Recipes, Pork,
