My latin style pernil. Recipe

Name: My latin style pernil.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp ground black pepper; 2 tbsp dominican oregano; 1 tbsp salt or to taste; 2 envelope goya azafran for color; 1 bullion chicken flavored; 3 1/2 tbsp garlic powder unsalted; 6 large garlic cloves minced; 5 slice seeded lemons; 1 1/2 cup drinking wine red or white; 1 1/2 tbsp luisiana hot sauce; 2 cup Mojo by badia or ur choice name brand

Servings: persons

1 tbsp ground black pepper
2 tbsp dominican oregano
1 tbsp salt or to taste
2 envelope goya azafran for color
1 bullion chicken flavored
3 1/2 tbsp garlic powder unsalted
6 large garlic cloves minced
5 slice seeded lemons
1 1/2 cup drinking wine red or white
1 1/2 tbsp luisiana hot sauce
2 cup Mojo by badia or ur choice name brand

1
Try if u can, To remove the bone or have it removed .
2
To get the full flavor in and out.
3
Then stab holes all over it.Take all but the minced garlic and add wet ingredients.
4
All over meat and in any of the wholes shove the minced garlic.
5
Add all the dry ingredients massage all spices very well.
6
Taste the spices (not the pork) to confirm it's not too much of anything u don't like.
7
U can now wait from an hr to 3 days of marinating.
8
Leave in the freezer nice and sealed till u r ready .
9
Put in a deep dish pot roast pan.
10
I prefer metal the foil cooks faster n can turn out tough n dry if left too long.
11
Depending on the size like,smaller than a turkey I look at it and can estimate how many will it feed.
12
I dont go by weight.
13
It will shrink once all the fat cooks out n melts.
14
So with that being said, almost always it's 350' degrees for 3 or 4 hrs.
15
Always after the first 2hrs it should smell delicious n be tender but not ready unless u bought a tiny one.
16
REMEMBER TO KEEP IT JUICY FAT SIDE UP ALWAYS.
17
If u want the fat to be a lil crunchy leave open and raise the temp the last 15 min.
18
To 375/400 remember temperature varies in different ovens, Moniter.
19
Wen its done add xtra lemon before serving.
20
U can have it with ANYTHING.
21
Juicy is main recipe.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tbsp ground black pepper, 2 tbsp dominican oregano, 1 tbsp salt or to taste, 2 envelope goya azafran for color, and more.

Yes, My latin style pernil. falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My latin style pernil.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions