Recipe Index

Ingredients

• 1 8-12 lb Roast Pork
• 2/3 cup Vegetable Oil (you can also use olive oil)
• ¼ cup Green or Red Sofrito (Buy it fresh, make it, or use Goya!)
• 12-15 large Garlic Cloves (smashed)
• 3 teaspoons Sazon (about 2 packets )
• 2 teaspoons Adobo
• 2 teaspoons Maggi chicken bouillon seasoning
• 2 teaspoons koher salt
• 2 teaspoons Oregano
• 1 teaspoon Salt
• 1 teaspoon Sazon

Method

1. Stir the vegetable oil, sofrito, smashed garlic cloves, the 3 teaspoons of sazón, adobo, Maggi chicken bouillon seasoning, kosher salt, and oregano together in a large bowl to make the marinade.
2. Peel the pork skin back carefully with a sharp knife. Poke 6 to 8 holes across the meat with the knife, and 4 to 6 more holes in the back of the roast.
3. Massage the marinade over the top and bottom of the pork and underneath the skin, pushing large chunks of garlic down into the holes. Keep the marinade off the top of the skin.
4. Pat the skin dry with a paper towel if needed and season the top of the skin with the final salt and sazón only.
5. Set the roast in its pan, cover it with aluminum foil, and marinate in the refrigerator overnight, or for at least 4 hours.
6. The next day, pat the skin dry again with a paper towel. Heat the oven to 325°F and bake the covered roast for 3 to 4 hours, basting it with its juices every hour, until it is knife-tender and a knife slides in easily.
7. Uncover the roast, raise the oven to 375°F, and bake for about 1 hour more, until the skin is crispy and bubbling.
8. Rest the pernil for 15 minutes, then shred the meat with oven-safe gloves or tongs, cut the crisp skin into chunks, and serve the skin alongside the shredded pork.

Prep: 240 min · Cook: 240 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data