Roasted Pork (pernil) Recipe

Name: Roasted Pork (pernil)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 Pork Shoulder, butt or leg (5-10 lbs); 1/2 cup Olive oil; 2 envelope Sazon culantro y achiote; 2 tbsp Salt; 2 tbsp Fresh cracked pepper; 1/4 cup Sofrito (see recipe); 1 tbsp Cumin; 1 tsp Oregano; 5 clove Garlic; 1 large Onion; 2 tbsp Adobo Goya

Servings: persons

1 Pork Shoulder, butt or leg (5-10 lbs)
1/2 cup Olive oil
2 envelope Sazon culantro y achiote
2 tbsp Salt
2 tbsp Fresh cracked pepper
1/4 cup Sofrito (see recipe)
1 tbsp Cumin
1 tsp Oregano
5 clove Garlic
1 large Onion
2 tbsp Adobo Goya

1
Make finger sized holes all over pork.
2
Place marinade ingredients in food processor until a smooth paste is reached.
3
Cover pork in marinade especially inside holes.
4
Cover and refrigerate overnight
5
Next day, remove from refrigerator and let stand room temp for an hour.
6
Place in oven , covered, 400F degrees for 1 hr.
7
Turn pork over and cook 1 hr per pound on 350F .
8
Remove cover and place skin side up, broil until skin is crunchy.
9
(10-15 min)
10
Remove and let it rest 30-60 min before cutting.
11
Enjoy, goes perfect with Arroz con Gandules.
12
( see recipe) Buen Provecho

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 Pork Shoulder, butt or leg (5-10 lbs), 1/2 cup Olive oil, 2 envelope Sazon culantro y achiote, 2 tbsp Salt, and more.

Yes, Roasted Pork (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.

Roasted Pork (pernil)

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