Recipe of Perfect Pernil (Puerto Rican Roast pork)

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, pernil (puerto rican roast pork). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pernil (Puerto Rican Roast pork) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Pernil (Puerto Rican Roast pork) is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have pernil (puerto rican roast pork) using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pernil (Puerto Rican Roast pork):

1. Take 1 cup sofrito
2. Make ready 1/2 cup white vinegar
3. Get 5 tbsp adobo (goya)
4. Take 5 tbsp garlic powder
5. Get 2 packages sazon con achote
6. Make ready 1 penir (pork shoulder)
7. Prepare 20 clove garlic
8. Make ready 1 large oven bag

Steps to make Pernil (Puerto Rican Roast pork):

1. I never really measure so I'm just guessing about how much I use. The seasoning seems like a lot, but it's meant for a nice sized penir. You may add or take away to your taste.
2. Clean the penir of excess blood and rinse the skin off really good. Trim as much fat as possible.
3. Stab 1 inch holes all over the penir as deep as you can go. Set penir aside
4. in a bowl combine Sofrito, vinegar, adobo, garlic powder, and sazon.
5. with your hands rub the marinade into the pork, filling up the holes with it. Make sure the penir is evenly seasoned.
6. fill holes with 1 garlic clove per hole and marinate overnight
7. follow directions for the oven bag and place penir in oven bag. Pour in any marinade that has dripped from the penir
8. allow at least 4 hours of cooking time at 350°F
9. when you see that the penir is pretty much done open oven bag at the top exposing the skin and cook until the skin is crunchy, you may also remove the skin at this point and fry it for faster results. I personally like it from the oven.
10. note: when you buy the penir, look for the one with the least fat

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