Spanish Roasted Pork (Pernil) Recipe

Name: Spanish Roasted Pork (Pernil)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 pounds skin-on, bone-in pork shoulder (picnic) roast; 1 lime, halved; 10 cloves garlic; 2 1/2 tablespoons salt; 1 1/2 tablespoons olive oil, divided; 1 tablespoon dried oregano; 1 1/2 teaspoons ground black pepper; 1 1/4 teaspoons adobo seasoning (such as Goya(R)); 1 teaspoon vinegar; 1/4 teaspoon sazon seasoning; 2 (12 fluid ounce) cans or bottles beer (such as Budweiser(R))

Servings: persons

9 pounds skin-on, bone-in pork shoulder (picnic) roast
1 lime, halved
10 cloves garlic
2 1/2 tablespoons salt
1 1/2 tablespoons olive oil, divided
1 tablespoon dried oregano
1 1/2 teaspoons ground black pepper
1 1/4 teaspoons adobo seasoning (such as Goya(R))
1 teaspoon vinegar
1/4 teaspoon sazon seasoning
2 (12 fluid ounce) cans or bottles beer (such as Budweiser(R))

1
Preheat oven to 325 degrees F (165 degrees C).
2
Rub pork shoulder all over with lime.
3
Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
4
Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
5
Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
6
Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
7
Roast in the preheated oven until slightly pink in the center, about 3 hours.
8
Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

2549

kcal

Calories

149

Fat

Carbs

277

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 9 pounds skin-on, bone-in pork shoulder (picnic) roast, 1 lime, halved, 10 cloves garlic, 2 1/2 tablespoons salt, and more.

Yes, Spanish 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.

Spanish Roasted Pork (Pernil)

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