Pernil Recipe (Puerto Rican Roast Pork)

🧂 Ingredients

• 3 tablespoons sofrito
• 2 tablespoons dried oregano
• 1 tablespoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon onion powder
• 1 teaspoon cumin
• Salt and pepper to taste
• ½ cup olive oil
• 4-6 pound pork shoulder

  bone-in, skin on – Or you can use boneless – see recipe notes
• 8 cloves garlic

  sliced
• 1 cup sour orange juice

  (or use an equal mix of orange juice and lime juice)
• 1 cup water

  (or more as needed)
• 2 tablespoons vinegar
• 1/2 cup cilantro

  chopped

Instructions

• 1 Combine the sofrito, oregano, garlic powder, coriander, onion powder, cumin and
  salt and pepper in a large bowl. Stir in the olive oil and mix well. Set aside
  for now.
• 2 Cut various slits into the pork and stuff the garlic slices into them. I like to
  make long slices along every side, making this part easier.
• 3 Rub down the pork shoulder with the prepared marinade. Cover and refrigerate at
  least 1 hour. Overnight is better for more flavor penetration.
• 4 Heat oven to 300 degrees F.
• 5 Transfer the pork shoulder to the bottom of a roasting pan or large baking dish,
  skin side up. Wipe the skin clean of any marinade and excess moisture. This will
  help with the crispy skin.
• 6 Pour 1 cup water and 1 cup sour orange juice into the bottom of the roasting
  pan, then cover the pan with foil, leaving no gaps.
• 7 Bake the pork shoulder for 3 hours.
• 8 Raise the oven temperature to 400 degrees F. Rotate the roasting pan around for
  even cooking and remove the foil. Pat the skin dry with a paper towel. Add 1-2
  cups additional water/sour orange if the bottom is too dry.
• 9 Bake for 1-2 hours or longer, until the internal temperature of the pork reaches
  210 degrees F when measured with a meat thermometer, or when a a skewer can
  pierce the meat easily.
• 10 If cooking with skin-on, the skin should be nice and crispy, but if it is not,
  turn up the oven temperature to 500 degrees F and bake an additional 10 minutes,
  or until the skin is browned and crispy.
• 11 Remove from heat and rest 20 minutes. Carve and serve.
• 12 For Serving. Drain the drippings from the roasting pan into a bowl and skim the
  fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the
  finished pork as a dipping sauce or gravy.

Nutrition Info