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Puerto Rican Pernil
Puerto Rican Pernil
Nutrition Profile
Calories: 220kcalProtein: 22gFat: 19g
Ingredients
- Pork Bone-In Pork Shoulder, with skin, varies in size
Blended Spice Rub (Per Pound of Pork)
- 2 cloves Garlic
- 1/2 tsp White Vinegar
- 1/2 tsp Olive Oil
- 1/4 tbsp Adobo
- 1/2 tsp Oregano
Instructions
- Start by making your spice rub. In a blender or food processor, add in your garlic cloves, vinegar, olive oil, adobo, oregano, and packet of sazón. Blend until ingredients form a paste. Set aside.
- Remove the skin from your pork shoulder by taking a sharp knife and carefully cutting under the skin to separate the fatty part from the meaty part of the pork. Take your time to ensure you do not cut yourself.
- Once the skin is removed, score the top of the skin by making cuts about 1 inch apart, careful not to cut all the way through. It should look like a checker board and you should be able to slightly see the fatty underside.
- Set skin aside and take a small paring knife and poke holes into your pork shoulder, about 1 inch apart. This is where you will stuff your remaining garlic cloves later.
- Next, massage your spice rub into the pork shoulder all around. Get every little crease there is and push some into the holes that you poked. Reserve a little of the rub for the skin. Push your extra garlic cloves into the holes.
- Massage the remaining rub on the top and bottom of the pork skin, then lay the skin on top of the pork shoulder, fat side down. Tightly wrap with plastic wrap and marinate in the fridge for 24-72 hours.
- When ready to cook, remove plastic wrap and transfer pork shoulder, skin side up, to a deep roasting pan. Add enough water to your roasting pan to barely cover the bottom. Anywhere from 1/4 to 1/2 inch of water is sufficient. This is just to ensure the bits on the bottom do not burn. Tightly cover with aluminum foil and place in the oven on 350°F. Refer to cook times on the next page, then return to step 7. (Before placing pork shoulder back in the oven on 450°F, sprinkle a little adobo on top of the skin).
- Once pork shoulder is cooked through, let rest for 15 minutes. Shred the pork and cut the skin into pieces and add into the meat.
- Dig in and ENJOY!
