Pernil

Name: Pernil
Prep time: 4 h
Cook time: 4 h
Yield: 12 serving
Ingredients: 1 8-12 lb roast pork; 2/3 cup vegetable oil; ¼ cup Green or Red Sofrito; 12-15 large garlic cloves; 3 teaspoons sazón; 2 teaspoons Adobo; 2 teaspoons Maggi chicken bouillon seasoning; 2 teaspoons koher salt; 2 teaspoons oregano; 1 teaspoon salt; 1 teaspoon sazón

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5.0

84 reviews

Excellent

Prep Time
4 hrs
Cook Time
4 hrs
Servings
12
Calories
450 kcal
Course
Dinner
Cuisine
South American

Pernil

Iris Warren

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A Delicious Puerto Rican Style Roast Pork

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Ingredients

Servings

1 8-12 lb roast pork
2/3 cup vegetable oil you can also use olive oil

For the Marinade

¼ cup Green or Red Sofrito Buy it fresh, make it, or use Goya!
12-15 large garlic cloves smashed
3 teaspoons sazón about 2 packets
2 teaspoons Adobo
2 teaspoons Maggi chicken bouillon seasoning
2 teaspoons koher salt
2 teaspoons oregano

For the Skin

1 teaspoon salt
1 teaspoon sazón

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Instructions

Combine oil, smashed garlic, sofrito, and spices in a large bowl to create the marinade. Mix well.
Carefully peel the meat's skin back with a sharp knife. Evenly poke 6-8 holes across the meat using a knife. Then, add 4-6 holes on the back of the pernil.
Next, massage the marinade onto the meat, ensuring that large chunks of garlic are placed inside the holes. Thoroughly marinate the top and bottom of the pork and underneath the skin, ensuring not to get marinade on top of the skin.
Ensure the skin is dry and none of the marinade is on top. Pat the skin dry with a paper towel if needed. Season the top of the skin with salt and sazon only.
Place the meat in your pan, cover it with aluminum foil, and let it marinate overnight, or at least 4 hours.
The next day, remove the meat and gently pat the skin dry with paper towel.
Preheat the oven to 325°F. Bake the meat covered with foil for 3 to 4 hours. Baste the meat with the juices every hour. Once the meat is knife-tender and soft enough for a knife to enter easily, uncover it.
Increase the oven temperature to 375°F, and continue baking for an additional hour or until the skin is crispy and bubbling.
Remove the meat from the oven, let it rest for fifteen minutes, and then begin shredding it with oven-safe gloves or tongs. Cut the skin and serve in chunks!

Notes

There may be small boils on the skin. This is known as chicharron and it is totally normal.
This marinade suffices for a Pernil from 8-12 lbs!
Depending on the size of your Pernil you may need to cook it for longer.