Puerto Rican Roast Pork (Print Format)
Slow-roasted pork shoulder with fragrant sofrito and spices, finished with irresistibly crispy skin.
# Ingredients:
→ Main Ingredient
01 -
8-12 lb roast pork
→ Marinade
02 -
2/3 cup vegetable oil or olive oil
03 -
1/4 cup green or red sofrito
04 -
12-15 large garlic cloves, smashed
05 -
3 teaspoons sazon (about 2 packets)
06 -
2 teaspoons adobo seasoning
07 -
2 teaspoons Maggi chicken bouillon seasoning
08 -
2 teaspoons kosher salt
09 -
2 teaspoons oregano
→ For the Skin
10 -
1 teaspoon salt
11 -
1 teaspoon sazon
# Steps:
01 -
Combine oil, smashed garlic, sofrito, and spices in a large bowl to create the marinade. Mix well.
02 -
Carefully peel the meat's skin back with a sharp knife. Evenly poke 6-8 holes across the meat using a knife and add 4-6 holes on the back of the pernil. Massage the marinade onto the meat, ensuring garlic chunks are placed inside the holes. Thoroughly marinate the top and bottom of the pork and underneath the skin, avoiding the skin's surface.
03 -
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.
04 -
Place the meat in your pan, cover it with aluminum foil, and let it marinate overnight, or at least 4 hours.
05 -
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.
06 -
Increase the oven temperature to 375°F, and continue baking for an additional hour or until the skin is crispy and bubbling.
07 -
Remove the meat from the oven, let it rest for 15 minutes, and then shred it with oven-safe gloves or tongs. Cut the skin into chunks and serve.
# Tips:
01 -
Small boils on the skin (chicharron) are normal and delicious.
02 -
This marinade is suitable for a pernil weighing 8-12 lbs.
03 -
Cooking time may vary based on the size of the pernil.