Pernil
The Puerto Rican classic slow roasted pork is a staple around the holidays but tasty all year long.
Ingredients
- 7-8 lb pork shoulder bone in
- 12 cloves garlic
- 3 tbsp canola or vegetable oil
- 2 packs (1.41 oz each) sazon I used Goya with coriander and annatto
- 3 tbsp adobo seasoning I also use Goya
- 1 large white onion cut in large chunks
- 3 stalks celery cut in large chunks
Instructions
- Begin by trimming the some fat cap off of the meat (if there is one). Using a paring knife, poke 12 1in holes in the meat. Stuff each clove with one peeled clove of garlic.
- Mix together the sazon and adobo and rub all over the meat. Allow the meat to rest for 2 hours minimum, up to overnight.
- Preheat the oven to 300°
- Place chopped onions and celery in the bottom of a large dutch oven or oven safe pot with a lid. Place the pork on top, fatty side on the top.
- Place in the oven and cook for 3 hours. Remove the lid and cook an additional 3 hours or until the pork has reached at least 170° or is fall apart tender. Pull and serve
- ALTERNATIVELY: After marinating, place the onions, peppers, and meat in a large slow cooker on low for 6 hours. Remove roast from the slow cooker and transfer to a baking sheet and place in the oven under the broiler for 5 minutes or until a dark crust forms.