Pernil Roast Pork – a delicious recipe with pork shoulder, garlic, salt, white vinegar, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
I first marinate the pork shoulder
2
I poke deep holes with a knife and stuff them with the fresh crushed garlic.
3
I then sprinkle adobo all over
4
Sprinkle salt all over
5
Pour alittle extra virgin olive oil on the pork shoulder.
6
Pour white vinegar at the bottom of the pan so it can mix later on with the reduction ( this will be your sauce or gravy ).
7
Place pork shoulder in pan skin side up for two hours covered.
8
Then place pork shoulder skin down covered for one hour.
9
Then turn pork shoulder over skin facing up take cover off and cook one more hour or until golden brown.
10
Take out let sit for ten minutes and enjoy !
11
Don't forget to baste with juices from the bottom of pan while cooking.
1372
kcal
Calories
79
g
Fat
153
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 lbs pork shoulder, fresh crushed garlic, adobo seasoning, salt, and more.
Yes, Pernil Roast Pork 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.
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