Slow-Roasted Puerto Rican Pernil Recipe
Prep Time:
8 hours, 5 minutes
Cook Time:
4 hours, 15 minutes
Servings:
4 Servings
Ingredients
  • 4 pound pork shoulder roast
  • 6 cloves garlic, thinly sliced
  • 1 sazón seasoning packet
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 ½ teaspoon oregano
  • 1 ½ teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 cup sofrito
Directions
  1. Slice a few shallow slits into the pork and stuff them with some of the garlic cloves, reserving the rest of the garlic.
  2. Combine all the seasonings and rub them all over the pork.
  3. Coat the pork with sofrito and put the reserved garlic on top.
  4. Wrap the meat tightly in plastic.
  5. Refrigerate the pork overnight.
  6. Remove the pork from the refrigerator about 30 minutes before cooking.
  7. Preheat the oven to 325 F.
  8. Put the pork onto a wire rack placed inside a pan with its fat side facing up and leaving the garlic in place.
  9. Roast the pork for 3 to 4 hours or until the internal temperature reads 180 F and the pork is fork-tender.
  10. Slice or shred the pork prior to eating it.